Milk White Toast – Handmade Version

Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Making Milk White Toast – Handmade Version

260g high-gluten flour, 40g granulated sugar, 25g butter, 4g yeast, 4g salt, 140g fresh milk, 1 egg.

Mix high-gluten flour, granulated sugar, egg, and salt together. Mix yeast with half of the fresh milk and pour into the flour mixture.

Knead into dough.

Knead until smooth and able to stretch into a thick film. Add butter.

Knead until able to stretch into a thin film.

Put into a container and cover with a lid.

Ferment until doubled in size.

Deflate and divide into three equal parts. Let rest for 15 minutes, then take one part and flatten it, folding the sides inwards.

Fold with the seam facing down, roll into a tongue shape, and roll up from top to bottom.

Repeat twice and place in a toast mold.

Place a cup of boiling water in the oven and ferment at 50 degrees Celsius for 1 hour until 90% full.

Cover the toast with a lid, remove the water used for fermentation, and preheat the oven to 180 degrees Celsius. Bake for 35 minutes.