[I Love Baking] First Attempt at Handmade White Toast

Flavor: Milky; Technique: Baking; Time: 20 minutes; Difficulty: Moderate.

Detailed Steps for Cooking [I Love Baking] First Attempt at Handmade White Toast

Weigh the ingredients for the pre-fermented dough.

Mix all the ingredients for the pre-fermented dough together, slowly adding the milk, and stir with chopsticks until well combined.

Knead the dough into a smooth ball, cover with plastic wrap, and let it ferment for about 90 minutes. (In hot weather, it usually takes me about 40 minutes to ferment, depending on the actual situation.)

Weigh the ingredients needed for the main dough.

Mix the pre-fermented dough and the ingredients for the main dough together.

Knead the dough into a smooth ball.

Add unsalted butter and knead repeatedly by folding and pressing the dough.

The dough can be stretched into a large, thin film.

Round the dough and place it in a container, cover with plastic wrap, and let it ferment for the second time for about 30-40 minutes.

Weigh the total weight of the dough, divide it into three equal parts, and cover with plastic wrap to relax for 10 minutes.

Roll the dough into an oval shape about 20 cm long and 10 cm wide.

Roll it gently into a cylinder from the opposite side.

Place each dough into a toast mold.

Cover with plastic wrap and let it ferment until the mold is about 80-90% full, then brush the surface with egg liquid.

Place it in a preheated oven at 170 degrees Celsius for about 30 minutes, on the lower rack with both upper and lower heat.

Remember to cover it with tin foil halfway through baking, and remove it from the mold and let it cool after baking.