Ingredient A:
Whole wheat flour: 130g; Bread flour: 85g; Instant yeast: 4g; Water: 130g.
Ingredient B:
Bread flour: 85g; Granulated sugar: 15g; Salt: a small spoon; Milk powder: 10g; Water: 50g.
Ingredients:
Unsalted butter: 15g.
Flavor: Original; Process: Baking; Time: Several hours; Difficulty: Normal.
Detailed Steps for Making Soft Whole Wheat Toast – Tangzhong Whole Wheat Toast
Mix all the ingredients in Ingredient A to form a dough and let it ferment until it doubles in size. (I put it in the refrigerator for 20 hours).
Mix the fermented dough with all the ingredients in Ingredient B to form a slightly smooth dough. Add Ingredient C unsalted butter and mix until the dough can be pulled into large thin slices. Ferment the dough again until it doubles in size.
Divide the dough into three equal parts, roll them into balls, cover them with plastic wrap, and let them rest for 15 minutes.
Roll the dough into an oval shape.
Flip it over and gently roll it into a cylindrical shape.
Place them in the toast mold.
Place them in a warm and humid place for the final fermentation for 50 minutes. The dough should be 90% full. (Due to time constraints, I only waited until it was 80% full, which resulted in the final baking not being very satisfactory).
Preheat the oven to 190 degrees and bake for 35 minutes.
