Mengli Fresh Milk Toast
A toast that gets more delicious with every bite~ San Neng DS2120243*4 (This mold is not 450g specification, please note) Key tips before making: ① Beginners should reserve liquid during the initial kneading to adjust, flexibly adjusting the water amount based on your flour. ② The amount of instant yeast is 1/3 of fresh yeast. ③ Please strictly control the dough temperature. ④ Preheat the oven fully; preheat the oven in advance before the dough completes its final fermentation to avoid over-proofing the dough if the fermentation finishes before the preheating is done.
Ingredients
Steps
Starter dough recipe: https://mp.weixin.qq.com/s/H0ykXo20XWxcdudpZCRPgA
Mix all ingredients except butter from the dough materials into a mixing bowl.
Stir on low speed until no dry flour remains, then knead on medium speed until a relatively smooth dough can be stretched into a slightly thick film.
Add softened butter.
Incorporate butter slowly on low speed, then knead on medium speed until fully developed.
A transparent and relatively strong film can be stretched out, with excellent elasticity.
Remove the dough, with a temperature around 26°C.
Place in an environment of 28°C and 75% humidity for 50 minutes for the first fermentation. Ferment until about 2.5 times the original size.
Take out the fermented dough. Divide it into pieces of about 290g each, being careful not to tear the dough during division.
Round each piece and rest in an environment of 28°C and 80% humidity for 20 minutes.
Take one relaxed dough piece and roll it out.
Flip it over, then fold the left and right sides inward by 1/3.
Roll it out with a rolling pin to lengthen.
Roll from top to bottom.
Put two pieces together into a San Neng loaf pan.
Ferment in an environment of about 32°C and 80% humidity until about 7.5 times expanded.
Preheat the oven 15-20 minutes in advance. Use Haier SP50 flat oven, bake at 180°C top and 240°C bottom for 28 minutes (adjust bottom heat after several uses);
For Haier/EAT convection ovens, bake at 165°C for about 27 minutes; Note: Adjust baking temperature and time based on your oven's performance for similar-sized bread.
Shock the mold upon removal and then remove the bread. Cool before packaging.