angel toast (no butter/oil) & shaping sticky dough (video) ~ highly recommended 天使无油吐司 . 粘手的面团如何整形 （附视频）～ 强推

ingredients (450g loaf pan)
260g bread flour
20g rolled oats
72g egg white + full cream milk = 208g
10g condense milk
15g caster sugar
5g sea salt
3g instant dry yeast

食材（450克烤盘）
面包粉 260克
燕麦片 20克
蛋白 72克+全脂奶 = 208克
炼奶 10克
细砂糖 15克
海盐 5克
即溶干酵母 3克

Directions/做法:

mix all ingredients (except salt) and knead till they come together
add in salt and knead till window pane stage
所有食材（除海盐）混合成团后加入海盐
揉至拓展状态

divide dough into 3 equal portions and allow to rest for 45 mins
面团分割成三等份。静置 45分钟

roll dough out into an oval shape (without punching dough down)
swiss roll top down
with seam side facing up, roll out once again, and swiss roll from top down
面团无需排气、擀成牛舌状
由上往下卷起
封口朝上、再次擀开
面团由上往下卷起

place dough into loaf pan and allow to proof
面团摆入烤盘进行发酵

dough is done proofing when it barely springs back when pressed (in fact it leaves a slight mark)
(see the finger marks on the middle and farthest last dough)
面团发酵完毕的状态，用手指轻压时回形缓慢并留下手指印
（注意看中间和最远端的面团～都有指压印）

bake in lowest rack of 160 degrees C preheated oven for 35-40 mins (i baked for 37 mins)
送入预热至 160摄氏度最底层烤箱烤 35-40分钟即可（我烤了 37分钟）

Personal notes/温馨小贴士:

– having problem with shaping dough ‘cos it’s too sticky? hope my method will help you
面团太粘手无法整形？希望我的视频能够帮得了您