Fresh Milk Farm Toast (Water Cube)

250 grams of bread flour, 7.5 grams of milk powder, 6 grams of fresh yeast (or 4 grams of high-sugar tolerant dry yeast).

Add 12.5 grams of beaten egg.

Add 212.5 grams of milk and 17.5 grams of fine sugar.

Stir evenly at low speed.

At medium to high speed, a thick film is produced.

Add 4 grams of sea salt and 20 grams of butter.

Continue to punch out the glove membrane.

Shape into a ball, place it in a fermentation box, and let it ferment at room temperature for one hour.

Ferment until it doubles in size.

After the time is up, remove it and press to release air.

Cut into four equal parts.

Each piece of dough is shaped into a round ball.

Take out a piece of dough.

Roll it into a tongue shape (about 15–18 cm).

Flip it over and thinly scrape the bottom.

Roll up from top to bottom.

Each dough portion is finished separately and allowed to rest at room temperature for 20 minutes.

Take out another relaxed dough and roll it out lengthwise again (about 30cm).

Flip it over, thin out the bottom, and roll it up from top to bottom, about 3 turns.

Place them separately into two toast molds (250g water cube toast molds), put them in the proofing box at 85% humidity and 36°C, proof until doubled in size, and brush with egg wash.

Place in a preheated oven, middle rack, top heat 180°C, bottom heat 230°C, bake for 25 minutes. Adjust the temperature and time according to the characteristics of your own oven.

Fresh out of the oven, shake the mold, shake out the heat, and you can demold.

Finished product image.

Finished product image.

Let's take another shot of the finished product.

Soft and brushed, give it a try.