Delicious vanilla toast, not surprisingly fascinating, so you can't help but take a bite.... Wow hahaha, kill most of them!
Pour the vanilla pods with a knife, scrape the vanilla seeds, put in the milk, and cook the milk until slightly boiled. After cooling, put it in the refrigerator for one night. If you are in a hurry, at least cool down to the same temperature as the refrigerator. To make bread in the summer, you need to use a chilled liquid to prevent the dough from overheating.
Mix all the materials except butter and mix them into a dough.
3, the dough is kneaded until the gluten is expanded, and the softened butter can be added. (Extended sign: the dough is no longer sticky and the chopping board, the piece of dough is very tough and can pull out the film roughly, but does not require a very smooth and thin film)
After adding the butter, continue to knead until the gluten is fully expanded. (The mark of the complete stage: it can pull out a large piece of tough and smooth film, it is not easy to break, and after breaking the film with a finger, the hole is smooth and round)
After the kneading is completed, the base fermentation is carried out. Place the dough in a warm, humid place and ferment for about 1 hour. Fermentation time may vary slightly depending on factors such as the environment. Be sure not to overdo it in summer! (Judge the fermentation, slightly rub the water or flour with your hands, poke the dough, do not bounce or collapse, that is, the fermentation is completed)
When finished, divide the dough evenly into 3 servings (to make two servings, divide it into 6 servings).
Roll round, cover with plastic wrap and relax for about 20 minutes
After the slack is finished, tap the dough and vent the dough.
And rolled up from the side. After the roll is finished, continue to relax for about 10 minutes.
And rolled up. (Note that the direction of the volume is different from the above)
After shaping, place 3 rolls in the same direction into the toast box. The final fermentation was carried out. Place in a warm fermentation for about 40-50 minutes. Be careful not to observe the state of fermentation. Generally sent, hand pressure, slow rebound, 9 minutes in the mold (if the cover may be 7-8 points) Do not poke on the surface of the dough, find an inconspicuous position. Do not poke after having experience, affecting the appearance. The toast that has been sent is not long in the oven, and the tissue is very thick.
After the fermentation is finished, brush the egg liquid or milk on the surface, or water... I am too lazy to beat the eggs so I brushed the milk.
Preheat the oven 180 degrees 170-180 degrees, middle and lower layers, baking for about 35 minutes. Baking time and burnt color may vary depending on the oven. Need to adjust it flexibly. (The two toast boxes in the picture are too close, there is no way, even to feed the baby, let the man roast)
Immediately release the mold, release the net cooling
Summer fermentation is very convenient, put a bowl of warm water (not hot water) in a closed container, hot water in winter, and may need to change the water once more.