Mochi Milk Toast

Name: Mochi Milk Toast
Yield: 4 servings
Cuisine: Baking
Ingredients: 225 g High-gluten flour; 25 g White Shark Mochi Powder; 10 g Milk powder; 3 g Dry yeast; 25 g whole egg liquid; 130 g Milk; 30 g Granulated sugar; 3 g Salt; 25 g Butter

Mochi Milk Toast made with high-gluten flour, white Shark Mochi Powder and milk powder, baked until golden and fragrant. Perfect with tea or as a snack.

0 minNewMedium Baking Bake Buttery

Instructions

1
Prepare all the ingredients and soften the butter.
2
Put all ingredients except the butter into the bread machine to knead the dough.
3
After kneading into a ball, add the butter.
4
Knead until a thin film forms.
5
Let the dough ferment in a warm place.
6
Ferment until it doubles in size.
7
Divide into 3 portions, roll into balls, cover with plastic wrap, and let relax for 10 minutes.
8
Roll the dough into an oval shape.
9
Roll it up from top to bottom, then cover with plastic wrap and let it rest for 10 minutes.
10
Roll out the dough, flatten the bottom edge, roll it up from top to bottom, and tighten the seal.
11
Place in the Chef Kitty toast box to ferment.
12
Ferment until the toast pan is 90% full.
13
Bake in the lower part of the oven at 175°C for 35 minutes. Cover with aluminum foil midway to brown.
14
Take it out of the oven to release the heat, then remove it from the mold to cool.