The softness that you can see the moment you touch it when you try to tear it off! It feels moist and feels like your fingers stick to it.
Ingredients
- 275g high-gluten flour
- 4.5g salt
- 55g fine sugar
- 150g pure milk
- 20g egg white
- 3.5g high-sugar resistant yeast
- 18g butter
Instructions
- First, put the high-gluten flour, fine sugar, and salt into the mixing bowl and stir evenly with a spatula. Then add the milk and egg whites and stir evenly with a spatula,then add high-sugar resistant yeast powder, turn on the mixer at low speed and mix well, knead for about 2 minutes, then turn to high speed and knead for 5 minutes. Take out the dough and check the condition. When the dough is kneaded until a large film can be pulled out, but the texture is rough and there are holes. When the edges are jagged and 80% chewy, add butter softened at room temperature.
- After adding butter, turn on the mixer at low speed and mix well for about 2 minutes. Turn to high speed and knead for about 3 minutes. Take out the dough to check the condition. Finally, knead until a large film can be pulled out and the edges of the cut holes are smooth and the dough is in a gluten-like state. However, if it still doesn’t work, continue beating and stop the machine every minute to observe until a large film is pulled out.
- Take out the kneaded dough and smooth it into a smooth surface
- First roll it into an oval shape
- Then fold it in three, like folding a quilt.Roll it out again and make it long
- Fold it in three again and repeat the previous steps. After folding, cover the surface with plastic wrap and let it rest for 10 minutes.
- Divide the relaxed dough into 4 equal parts, take one portion, and cover the remaining unused dough with plastic wrap to avoid dry skin.
- Take a piece of dough and roll it out to a length of about 35 cm. The width should not be larger than the width of the 450g toast mold, otherwise it will be distorted when put into the mold. Roll the rolled out dough from bottom to top.
- Roll out all four pieces of dough, roll it up, and evenly place it into a 450g toast mold. Spray water mist on the surface for fermentation. The fermentation temperature is 37 degrees and the fermentation time is about 2-3 hours. The specific time is based on actual conditions. It depends on the situation. If there is no fermentation box, it can be fermented at room temperature.
- Let the dough rise until it is 8 minutes full. Cover the lid and preheat the oven to 170 degrees on the middle rack. Bake for 40 minutes. Each oven is different. The specific baking time and temperature should be determined according to your own oven temperament.
- After the baked toast comes out of the oven, shake it on the table. After shaking out the heat, immediately turn it upside down on a wire rack to cool.
- Store in an airtight seal and avoid refrigeration. Refrigeration will cause the starch in the bread to age quickly, making it taste harder. Be sure to wait until the toast is completely cool before slicing to ensure neat cuts.
