Galaxy Toast

Flavor: Sweet; Technique: Baking; Time-consuming: Several hours; Difficulty: Advanced.

Galaxy Toast Cooking Steps

Soak 15g dried butterfly pea flowers in 240g boiling water.

Pour 180g butterfly pea flower water, salt, powdered sugar, and high-gluten flour into the bread machine bucket, then add 3g dry yeast.

Knead into a smooth dough, add butter, then knead for 20 minutes.

Place the dough in a clean container, cover with plastic wrap for the first proofing, about an hour.

Let it proof until doubled in size, then remove and press down on a board to release air.

Take out 90g of dough, add 0.5g bamboo charcoal powder, knead evenly. Divide the remaining blue dough into two portions according to a 2/5 and 3/5 ratio. Cover all dough with plastic wrap and let it rest for 15 minutes.

After resting, roll out the blue dough into a rectangle slightly wider than the toast box, then sprinkle with pistachios and raisins, and roll it up.

Repeat the same process with the other blue dough, adding dried cranberries and raisins, and roll it up. Roll the black dough as well, but leave a small portion unrolled, about 1cm.

After rolling, pinch the seams tightly and place them in the toast box. Position the black dough next to the blue one in the middle, leaving a little extra part facing upwards.

Cover with plastic wrap and let it proof for the second time, until about 80% full.

Preheat the oven to 190 degrees. Once preheated, reduce the temperature to 180 degrees, place the mold in the oven, and bake for 45 minutes.