Main Ingredients:
High-gluten flour: 320g; Low-gluten flour: 80g; Improver: 5g (Angel Bread Improver).
Additional Ingredients:
Dry yeast: 10g; Fine granulated sugar: 30g; Salt: 5g; Water: 160ML (or 170ML); Fresh cream: 40g; Whole egg: 40g (room temperature, medium size 1); Butter: 20g (or Anchor unsalted butter).
Flavor: Milky; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Milky Toast – Never Get Tired of Making It! Cooking Detailed Steps
Weigh and prepare all the ingredients.
Sift the flour on the work surface and form it into a circle.
Mix the ingredients (except whole egg and butter) evenly and let it sit for about 5 minutes. Then pour it into the circle and add the whole egg.
Gradually mix the flour and ingredients with your fingers.
When it forms a dry paste, you can use a scraper to help.
Use one hand with the scraper and the other hand with the palm to knead the dough. Check the dough’s water absorption and add the remaining water as needed.
Knead for about 10 minutes until the dough is not sticky on the work surface and hands. I use the method of pressing the dough with fists and folding it, which is more efficient. When the dough becomes relatively smooth, you can add the butter.
Knead for about 6 minutes after adding the butter. The dough will become smooth, soft, and not sticky to hands and the work surface. You can press the dough with fists, fold it every time it reaches about 20*40 cm in size, fold it about 8 times until the dough becomes smoother. Check by stretching a piece of dough to see if it reaches the extensible stage. (It reaches the extensible stage every time I knead it to this point.)
Place the dough in an oiled container, cover it with plastic wrap, and let it ferment at room temperature around 25 degrees Celsius for about 1 hour.
Let the dough ferment until it doubles in size. (You can poke a hole with a floured finger, and if the dough around the hole does not bounce back, it’s ready.)
Round the dough – relax for 3-5 minutes – round again – relax for 3-5 minutes.
Roll into a strip – roll about 2 rounds – relax for 3 minutes – roll again – roll about 2.5 rounds.
Second fermentation in the toast mold (about 1 hour at room temperature around 25 degrees Celsius). When the dough ferments to about 8-9 of the toast mold, preheat the oven, brush the dough surface with egg wash, and bake. (I wanted to make a cover, but I prefer the look of a rounded top like a small hill.)
Delicious milky toast is ready!
Perfectly baked.
Check out the failed fermentation dough: Over-fermented.
