Marshmallow Toast Tart

Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Easy.

Marshmallow Toast Tart Cooking Steps

Add all main dough ingredients except butter in the mixing bowl in the order of wet to dry, with salt and yeast placed separately. Mix the ingredients on speed 1, then switch to speed 3 until a uniform dough is formed. Add softened butter and mix on high speed 5 until fully expanded.

Stretch the dough until a tough film can be pulled out.

Remove the dough, shape it into a ball, place it in a clean bowl, put it in the oven, set to proof at 30 degrees Celsius, and let it proof for 1 hour.

Poke a hole in the proofed dough with floured fingers. If the hole does not shrink or collapse, the proofing is successful.

Transfer the dough to the work surface, deflate it thoroughly, divide it into 4 portions, shape each into a ball, cover with plastic wrap, and let it rest for 15-20 minutes.

Take one rested dough portion and roll it out into an elongated tongue shape.

Flip it over, fold the left and right ends towards the center, and pinch tightly at the sealed edge.

Roll it out lengthwise with a rolling pin, pinch the bottom thin.

Roll it up from top to bottom, repeat for the other three portions, and place them in the toast molds.

Place in the oven to proof at 35 degrees Celsius with a bowl of hot water in the oven. I proofed for about an hour and a half until 80% full, then preheat the oven to 180 degrees Celsius with both top and bottom heat.

Bake in the oven at 180 degrees Celsius for 40 minutes.

After baking, shake to unmold and let cool.

Preheat the oven to 180 degrees Celsius, place two slices of toast on a baking sheet, spread with strawberry jam.

Top with marshmallows, leaving space between each.

Place in the middle of the oven, bake at 180 degrees Celsius for about 10 minutes until the marshmallows are lightly toasted, then drizzle with chocolate sauce and enjoy.