This is a basic milk toast that is suitable for family daily meal. You can eat it separately, or use for sandwiches.
Without a machine, you can still make soft, fluffy l, flexible toast that can tear a entire slice down by hand kneading.
Sponge dough, if you manage the time we’ll, it can be time saving and save your physical strength.
We can make the Poolish( a kind of sponge) and autolyse dough in advance, the time will make the formation of the gluten easier and better.
We also can put the sponge for making the bread into the fridge for fermentation a night in advance. The. Add all the materials into the main dough except the butter, mix them, and let the main dough form the gluten itself, then you can make a well kneaded dough that you can make a thin membrane simply by hand kneading.
Of course it will be much easier if you have a machine in your home that can help on kneading. add the sponge into the main dough, knead till you can make a thick membrane by the dough and add in the dough at this stage, then knead again until you can make a thin membrane by the dough.
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RECIPE:
450g Toast mold X1
Or 250g Toast Mold X2
Sponge（Mixed dough with yeast）
Bread flour 35g
Water 35g
Instant Yeast 2g
Main dough:
Bread flour 250g
Milk powder 20g
Sugar 20g
Salt 2g
Milk 115g
The whole egg liquid 53g(50~55g)
Condensed milk 20g
Unsalted Butter 25g
175°C（347°C）
Middle lower rack or bottom rack of the oven, 40-45mins
* *Please adjust the temperature according to your own oven since the power of the ovens are varied.
BAKING KNOWLEDGE SHARING:
Poolish Sponge dough:
POOLISH is from a French word, and it’s pronounce the same as POLSIH in English. It’s actually just mix the amount dough and water in ratio of 1:1, add a little yeast, ferment until the inside of the dough is full of big bubble, it means you can use it.
The dough with Poolish is softer than ordinary bread that directly fermented, and the retrogradation of the bread will be slower: many directly fermented dough will turn hard on the second day, but the bread with Poolish will still br soft on the third day. This is why so many people like Poolish bread.
Why Is Twice Kneading-Rolling Important For Making Toast:
The tissue of the toast will be softer and taste better after twice kneading-rolling. The taste mold with cover will keep the moisture and softness of the toast, therefore it’s both soft and flexible.
Fermentation of the dough will produce the alcohol, and it will make the yeast less active if it’s too much. Therefore, more the layer you roll. More the gas will be released, and your yeast can be active again. The releasing of the gas will make the dough more tense, and the overall shape of the dough will be plump, and big bubbles will not form, the tissue will be more soft and dense, it will be more chewy.
牛奶吐司，手撕吐司，中种手揉面团轻松做
这是一款适合家庭经常吃的基础款牛奶吐司面包。可以单独吃，或者用来做三明治面包。
没有机器，手揉吐司也可以轻松做出蓬松绵软，有弹性能拉丝的手撕吐司。
中种面团，时间安排好的话，节省体力又节省时间。
我们可以提前一小时制作波兰种中种，和水合面团，时间会帮助面筋更好的轻松形成，更加省力。
我们也可以分别把制作面包的中种提前一天晚上做好放冰箱冷藏发酵，把主面团里加入除了黄油外的所有材料混合均匀，让主面团自动形成面筋，这样手揉就非常容易形成足够好的筋膜。
当然，如果您家里有机器可以帮助揉面，那将更加简单。把主面团材料加入发酵好的中种一起揉到出厚膜后加入黄油，直到面团可以拉出薄薄的膜。
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食谱：
450克吐司盒一个
或者250克吐司盒2个
中种（酵头）：
高筋面粉35克
水35克
酵母2克
主面团：
高筋面粉250克
奶粉20克
白糖20克
盐2克
牛奶115克
全蛋液53克(50g~55g)
炼乳20克
黄油25克
175°C（347°C）
烤箱中下层或者下层 45～50分钟
* *每个烤箱火力不同，具体温度请根据自己烤箱适当调节。
烘焙知识分享：
波兰种中种面团：
波兰的英文是Polish，而法文这个酵种的名字叫Poolish，其发音跟英文的Polish一样，因此音译为“波兰种”。其实就是面粉和水量以1：1混合成团，再加上少许酵母，发酵至内部充满大气孔时就可以使用了。
加了波兰种的面包吐司会比直接发酵法的柔软，老化程度也慢。像直接发酵法的土司到了第二天就开始发硬了，而波兰种的面包吐司到第3天还依然柔软，这也是为什么很多人喜欢它的原因。
二次擀卷对于吐司制作的意义：
吐司面团经过2次擀卷后，组织更加细腻，层次更加突出，
面团在发酵的过程中会产生酒精，如果酒精产生过多，则会抑制酵母的活性。因此，卷的层次多，使得大部分气体被排出，可以让酵母再一次充满活力。气体排得越净会使得面团张力得到增强，面团在后期的醒发过程中，整体的形态也会比较饱满，不会出现太多的大气泡，组织细腻，吃起来的口感更有嚼劲。
还有，盖了盖子的吐司盒保有了吐司面包的柔润，这个口感会更绵密柔软并且带有韧性。
9 авг 2021
