The First Successful Toast – Whole Wheat Toast (Tangzhong Method)

Taste: Sweet; Cooking Method: Baking; Time: One Day; Difficulty: Easy.

The First Successful Toast – Whole Wheat Toast (Tangzhong Method) Cooking Steps

Add yeast to fresh milk, stir well, and let it stand for 5 minutes.

Weigh 200g of bread flour.

Pour the fresh milk that has been left to stand into a clean bowl.

Add the bread flour.

Knead into a dough.

Cover with plastic wrap and a lid, and let it sit next to the radiator for 7 hours.

Let it rise until it is 3-4 times larger, which is the tangzhong dough.

Take out the dough, put the fresh milk, granulated sugar, and salt from ingredient 2 into a bowl, and tear the tangzhong dough into small pieces.

Add the whole wheat flour.

Knead into a dough and transfer it to a work surface.

Knead until it can be stretched into a film.

Add butter and continue kneading.

Knead until it can be stretched into a thin, solid, and not easily broken film.

Roll the dough into a ball.

Let it rise for 40-60 minutes.

Divide the dough into 3 equal parts and knead them into balls.

Cover and let it rise for another 20 minutes.

Take one part, flatten it, release the air, and fold it in half.

Roll it into a tongue shape.

Roll it up from top to bottom.

Repeat steps 18, 19, and 20 to make 3 doughs, and put them in the toast mold.

Let it rise in a warm place until it fills the mold.

Brush the surface with fresh milk, put it in a preheated oven at 175 degrees Celsius, on the middle rack, for 40 minutes.