Soy Milk Toast

Soy Milk Toast


Unexpectedly, the toast made with soy milk is really delicious. It’s so soft, and the drawing is very good, and the texture is super delicate. It’s great when you tear it apart or slice it.


  • 250g high-gluten flour
  • 10g milk powder
  • 105g soy milk
  • 50g whole egg liquid
  • 60g condensed milk
  • 3g highly active dry yeast
  • 3g salt
  • 25g sugar
  • butter 20g


  1. First put the soy milk (cooled) into the yeast and melt it, then add the egg liquid and mix evenly, then add all the other ingredients except butter and salt and mix them together.
  2. Knead the above mixed ingredients into a ball and spread it out with your hands. You can pull out a large film, but it is a little rough and not strong. Then add softened butter and salt, continue to knead evenly, and finally knead it into a ball with your hands. After being opened, it will be in a very thin, tough and not easily broken state, which is the “glove film” often mentioned when making toast
  3. Arrange the kneaded dough slightly, with the smooth side facing out
  4. Divide the dough directly into three equal portions and roll them into round balls
  5. Follow the rounding operation sequence, take a piece of dough, use a rolling pin to roll it into a long and thin strip, about 40CM in length, and roll it up from one end to the other end
  6. Roll out each of the three doughs into long strips, roll them up, as shown in the picture, cover with plastic wrap and let rise for 10 minutes.
  7. Follow the operation sequence again, starting from the first rolled dough, use a rolling pin to roll it into a long strip, about 50CM in length, and roll it up from one end to the other
  8. Roll the three pieces of dough again and put them into the mold
  9. Let the dough rise until it is about 80% full of the mold
  10. Brush the surface with a thin layer of egg wash (if there is no excess egg wash, you can brush a layer of milk or water), cut it in the middle with scissors, and then sprinkle the surface with crispy chips (see the tip for making the crispy chips) ), you don’t need to sprinkle it if you don’t have it
  11. Preheat the oven in advance, set the temperature to 150 degrees and the time to 25 minutes, and then start baking
  12. After baking, shake the mold directly, then unmold directly and put it on the drying net to cool.