Light cream toast, a butter-free version, with a light yet chewy texture, exuding a rich milky aroma.

Prepare the poolish the night before by mixing 50 grams of high-gluten flour, 50 grams of water, and 0.5 grams of yeast together until evenly combined, then refrigerate overnight. The next day, take out the poolish and let it rest at room temperature for half an hour. If its volume has expanded to three times the original and has dense, web-like air holes inside, it is ready.

Next, make the main dough by putting all the ingredients — 250g of bread flour, 3g of salt, 45g of white sugar, 15g of milk powder, 5g of yeast, 1 egg (55g), 90g of light cream, 50g of milk, and the Polish starter dough — into a mixer and mixing them.

First mix at low speed for 1-2 minutes, then beat at high speed until the surface is smooth and a thin film forms.

Take out the dough and knead it into a ball.

Place it in a bowl and cover it with plastic wrap. At a room temperature of around 26 degrees, ferment until it doubles in size.

Dip your finger in flour and insert it into the center of the dough. If it doesn't shrink back or collapse, the dough has fermented properly.

Take out the fermented dough and release the gas.

Then evenly divide it into three parts.

Roll each piece of dough into a ball, cover with a damp towel, and let it rest for another 10 minutes.

Take a well-rested dough and first roll it out into a shape like a cow's tongue.

Then fold both sides inward.

Roll it out longer and thinner again.

Tightly curled up from one end.

After each dough is handled, they are evenly arranged in a 450g loaf pan.

Preheat the oven to 33°C, place a bowl of hot water in the oven to help with fermentation, and put the loaf pan inside to ferment until it is 80% full.

Take it out and brush a layer of egg wash on the surface, while preheating the oven.

When the oven has preheated to 170℃, place the loaf pan on the bottom rack and bake for 30 minutes. Note: Once the surface is colored, immediately cover it with aluminum foil to prevent it from burning.

After baking, take it out and tap it twice to release the internal heat, then unmold it.

Cooling it on its side can prevent it from collapsing.

Fresh cream toast, done O(∩_∩)O

Light and resilient in texture, with a fibrous pull, exuding a rich creamy aroma.

When you bite into it, the delicate and soft bread blends with the milky aroma in your mouth, giving you a soft and milky taste.