The recipe in Wang Chuanren's "Delicious Bread Handmade". The so-called Pain De mie is the French name for white toast. The moisture, oil and milk powder in this formula is higher than the average white toast, so the toast is soft and has a moist taste. Of course, the high-gluten flour used is more absorbent. Make sure the dough has a high water absorption rate.
After the butter is placed, the dough material is mixed and stirred into the center of the dough to pull out a transparent film, and the basic fermentation is carried out in a warm place (about 2 times larger than the original dough).
Drain the dough from the base fermentation, divide it into 2 toast doughs, squash, relax for about 15 minutes, then shape (twist twice, knead the dough, roll into strips, relax slightly, then roll the dough flat It is made into a cylindrical shape). The formed toast dough was placed in a toast mold for final fermentation (the optimum fermentation environment was a temperature of 38 degrees and a humidity of 85%).
The dough is fermented until the baking mold is about 8 or 9 minutes full, and the lid is placed in an oven that has been preheated to 200 degrees and baked for 35-40 minutes.
When the toast is baked, it is immediately released from the mold, and the grill is placed to cool. Packed after cooling to prevent aging.