Egg and Milk Toast (Single Fermentation)

Mix all the main ingredients except yeast, salt, and corn oil, and knead until there is no dry flour. Cover with plastic wrap and let it sit at room temperature for more than 30 minutes, or place it in the refrigerator to rest (hydrating, like instant noodles) overnight.

After the dough has been left to rest for a long time, gluten naturally forms, and there is no need to knead the dough; you can directly stretch it by hand to make a thick and very elastic sheet. After taking out the dough, first add yeast and knead until the yeast dissolves and there are no granules, then add salt and knead until the salt dissolves, and finally add corn oil and knead until fully extended. At this stage, the surface of the dough is smooth and fine, and you can stretch out a thin membrane that is not easily broken (glove membrane).

The dough does not need to be fermented. Divide it directly into 6 equal parts, roll them into balls, cover with plastic wrap, and let them rest for 15 minutes.

Take a portion of the dough and roll it out lengthwise.

The bottom edge is thinned and rolled up from top to bottom.

Roll it out longer, roll it up, with the seam facing down. Each time you roll, the smooth side should always be on the outside.

Finish the remaining small dough pieces one by one, three rolls per group, with the rolling direction consistent, and place them into the loaf pan.

Ferment until 90% full (fermentation depends on the state, not the time), and brush the surface with egg wash.

Place in a preheated oven on the bottom rack, using both top and bottom heat, bake at 130°C for 40 minutes. Cover with aluminum foil after about 10 minutes to prevent the surface from browning too much. The required time and temperature should be determined based on your own oven.

Take it out immediately after baking, unmold it, and place it on a cooling rack to cool slightly on its side (to avoid sagging or collapsing).

When there is still residual heat, put it into a sealed freshness bag for storage.