Oat milk toast

1. Weigh milk, eggs, salt, and yeast, put them into a bread maker bucket, and then weigh in high flour, sugar, and oat flour;

2. Start the bread maker and dough function for 10 minutes, and use the bread maker to preliminarily mix the dough into a dough;

3. Take out the dough, knead, knead, and pound it on the chopping board (according to personal preference). After the dough starts to gluten, add butter and continue kneading and pounding. At first, the dough will look unsightly, but gradually it will blend with butter and become smooth, easy to knead, and not sticky to the hands;

4. Continue kneading and beating the dough until the glove film is formed. During the kneading process, pay attention to the humidity of the dough. If the dough loses moisture and becomes dry, replenish the moisture in a timely manner. Wet your hands and pat them on the dough. Continue kneading and beating, control the humidity of the dough, and the glove film can be kneaded out quickly;

5. Put it into a clean bowl, cover it with cling film, and let it ferment in a warm place;

6. When the dough has fermented to twice its size, dip your fingers in flour and insert it in the middle of the dough. If the hole inserted does not collapse or deform, it indicates that the fermentation is good;

7. Exhaust the dough and divide it into three equal parts for 15 minutes of intermediate fermentation;

8. Roll the dough into an oval shape with a rolling pin, with a width equivalent to the width of the toast film;

9. Roll the dough tightly from top to bottom;

10. Put it into a toast box (Sanneng 450g);

11. Put boiling water in the baking tray and place the toast box in the oven to create an environment similar to 38 ℃ and 85% humidity for secondary fermentation;

12. Fermentation until the mold is 90% full, cover with a toast lid;

13. Place it in a preheated oven and heat it up and down at 170 ℃ for 35 minutes~

14. Demoulding after cooling;

15. Wait for the toast to cool down and put it in a fresh-keeping bag, seal it at room temperature, and slice it the next day;

16. Finished product drawings;