Recently became obsessed with making toast, and due to a previous lean fat loss obsession that led to a prolonged period of overeating carbohydrates , now Every day, I let go of my weight loss obsession and study food on my own to be healthy and lean instead of deliberately counting calories. Also, I haven’t weighed myself in a long time, and I’m sure many of you have questions about what! How dare you eat buttered toast after losing weight no zuo no die! eat anything not based on calories not weight, good taste, eat what you want. The body knows what we need, so without further ado, this recipe is for two 450g toasts, which my son ate right out of the oven. Half of one, and the whole back was taken by my best friend. This recipe is based on Lei Lei’s teacher’s recipe.
eggs with milk
132 grams. That’s all the liquid you need.
How to Make Super Soft and Mellow Creamy Toast
Except for the butter, I put the liquid first and then the solids, I don’t have a chef’s machine, so I put it in the bread machine, knead the dough to form a dough, then put in the butter and knead until a film comes out, about 40 minutes!
Fermented at room temperature until double in size, I poked my fingers without flour.
Start shaping, roll out the dough on the smooth side and roll from top to bottom.
Roll and relax for 20 minutes.
Shape into a mold and place in the oven to ferment. My oven is automatically set to 40 degrees for 1 hour, I set it to 38 degrees for 1.5 1.5 hours.
Go to nine out of ten.
175 degrees and 40 minutes out of the oven.
The brushing is fine, the mouth is creamy.
Kids say it’s delicious, haha.
This recipe does not contain butter, but it is already very fragrant, and the heat of butter is already very large, so there is no need to put butter, I am also a layman, blind research, let’s discuss together!