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1
First make the medium seed, use 75 grams of warm milk + 3 grams of high sugar resistant yeast. -
2
175 grams of bread flour (high-gluten flour) + yeast melted in milk, use a chef's machine at low speed to beat into a dough. -
3
Put the dough into a container, cover it with plastic wrap, and place it in the refrigerator to ferment for about 15 hours. -
4
After the fermented Chinese dough is opened, the inside is honeycomb-shaped, and you can smell a wine aroma, sweet and not sour. -
5
Cut the medium-sized dough into small pieces and put it into the bucket of a cooking machine. Add 2 grams of salt, 90 ml of whipping cream, 75 grams of bread flour, and 30 grams of white sugar (10 grams of butter first Soften and cut into pieces for later use. Do not add butter for now). -
6
First use the kitchen mixer to beat at level 2 to form a dough, then turn to level 3. The total beating time is about 10 minutes. At this time, the dough can be pulled out into a thicker film, as shown in the picture. -
7
Add softened butter. -
8
First, knead the butter into the dough at low speed 2 for 1-2 minutes, then turn to speed 4 and beat for 5-6 minutes. You can pull out a thin and transparent glove film (if it is not available) Beat at level 3 for another 1-2 minutes, you can stop and observe more during the beating process). -
9
Divide the kneaded dough into three equal portions, each portion is about 165 grams, shape into a round shape, cover with plastic wrap, and rest for 10 minutes. -
10
Take a piece of dough and roll it into a strip of about 40 cm. -
11
Roll it up from top to bottom, then flatten it vertically, with the closed side facing down. -
12
Then roll it into a 50 cm long strip. -
13
Turn the long strip over and roll it up from left to right, with the closed side facing down. -
14
After making the dough, put it into a toast mold (the mold is a Sanneng 450g toast mold). -
15
Turn on the fermentation mode of the oven at 35°C, put the toast in, add a bowl of warm water to increase the humidity, and ferment for 60-70 minutes, mainly until the toast is fermented until the mold is 90% full. -
16
Brush the surface of the fermented toast with a layer of egg wash (you don’t need to brush it). Preheat the oven to 180°C. -
17
Heat the oven to 180°C and bake in the middle rack for 40 minutes. -
18
After about 10 minutes, the surface of the toast will be browned and covered with tin foil. -
19
After the toast is baked, quickly move it to the grill to dissipate heat, and place it on its side. -
20
Wait for the heat of the toast to dissipate, wrap the bread in a plastic bag and seal it. After 5 hours, the inner and outer surfaces of the toast will become very soft. -
21
The internal structure of the toast is very delicate and soft, and the milky flavor is rich but not sweet. It can be eaten as hand-pulled bread or sliced to make sandwiches.
Tips
There are many basic things that need to be paid attention to when making bread toast. I will briefly mention them to increase everyone’s success rate in making toast.
1. The weather is hot in summer. In order to better control the dough temperature, you need to refrigerate the dough bucket and dough hook, eggs, high-gluten flour, milk, etc. in advance for at least 1 hour.
2. Choose eggs that are medium in size and weigh about 50-55 grams after removing the shell.
3. The flour is high-gluten flour specially used for baking, also called bread flour. You cannot use high-gluten flour for making dumplings. The yeast is also high-sugar resistant yeast specially used for baking.
4. The water absorption rate of flour is different. The liquid part (light cream or milk, you can reserve 10-20 ml in advance) should be added or reduced appropriately according to the softness and hardness of the dough.
5. Different ovens at home have different baking temperatures and times. This requires running in with your own oven many times and cannot be generalized.