Toast, a transliteration of the English word ‘toast’, is called ‘dos’ in Cantonese (Guangdong dialect). It is essentially a loaf of bread made in a rectangular tin, either with or without a lid. Bread baked in a tin with a lid, once sliced, becomes square, and when filled with ham or vegetables, it turns into a sandwich. Bread baked in a tin without a lid has a long, round, and domed shape, resembling a large rectangular loaf.
Milk Toast Ingredients:
– Pasteurized dough 100g
– Egg 1
– French starter 100g
– Granulated sugar 60g
– Salt 7g
– Heavy cream 25g
– Cold milk 200g
– Blue swallow yeast 5g
– Butter 50g
– Toast bread flour 350g
Milk Toast Preparation Steps:
1. Measure out the liquids and add pasteurized dough, starter, and sugar.
2. Incorporate high-grade flour and mix slowly.
3. Mix until no dry flour is visible, then add yeast powder, cover with plastic wrap, and refrigerate for about half an hour to reduce the mixing time and prevent the dough from getting too warm.
4. After half an hour, remove from the refrigerator and mix until the dough no longer sticks to the bucket, then add butter.
5. Stir slowly until the butter is absorbed.
6. Finally, add salt and mix slowly until it is absorbed.
7. The well-mixed dough should be able to stretch into a thin film with a smooth surface.
8. Keep the dough temperature around 26 degrees Celsius; it should not be too high.
9. Round the dough and gently flatten it into a fermentation box and let it rise at room temperature (27-28 degrees Celsius) for 30 minutes.
10. Remove and divide into six pieces, each weighing 168 grams.
11. Deflate and round the dough, then let it rest in the fermentation box for another 20 minutes.
12. After resting, remove and gently flatten to release air.
13. Fold the dough in three and gently roll it.
14. Place the dough seam side down into the fermentation box and let it rest for about 20 more minutes.
15. After resting, remove, deflate, and lightly roll the dough.
16. Roll the dough into two and a half turns and place them well.
17. Place the ends first, then the middle, ensuring the seams are in the same direction.
18. Place in the proofing box at 34 degrees Celsius with 85% humidity until it is 90% full, then remove for baking.
19. Bake at an upper heat of 120 degrees Celsius and a lower heat of 220 degrees Celsius with steam three times for about 30 minutes. The temperature and time are reference values; adjust according to your oven.
20. If the color is too deep during baking, cover with aluminum foil.
21. Remove from the oven; the color effect varies with different molds, so adjust the time and temperature according to your tools.
22. Pull the dough to see the strands!
23. The bread is soft yet chewy, a great result!
