Milk crisp toast, soft and stretchy like clouds, with sweet milk crisp, making the overall flavor even better.

First, make the Polish starter by mixing 50g of bread flour, 50g of water, and 0.5g of yeast until there is no dry flour. Ferment at around 25°C for 3-4 hours. It is done when the surface has many small bubbles, the internal structure has many network-like air holes, there is no sour smell, and it has risen to 3-4 times its original size.

After the Polish starter is ready, mix together 240g of high-gluten flour, 30g of milk powder, 35g of granulated sugar, 3g of salt, and 4g of yeast.

Then add 80 grams of milk, 1 egg, and Polish starter, and mix in the mixer.

Stir for about 10 minutes until the dough is well mixed and forms a rough film, then add 25 grams of unsalted butter softened at room temperature and continue stirring.

Stir for about another 15 minutes, and the glove film will form.

Take out the dough, shape it, then cover it with plastic wrap and let it ferment until it doubles in size.

While it is fermenting, we make the buttercream: take 30 grams of unsalted butter softened to room temperature and sift in 15 grams of powdered sugar.

Mix into a paste with a spatula.

20 grams of whole egg liquid, added in two parts while mixing.

Remember to add it only after stirring well each time.

Finally, add 1 gram of salt and 30 grams of milk powder.

Mix evenly and set aside.

Take out the fermented dough and release the gas.

Divide evenly into 2 parts.

After rolling into a ball, wrap it in plastic wrap and let it rest for 10 minutes.

Take a rested dough and roll it into a thin rectangular sheet.

Spread the prepared buttercream at one-third of the way.

Cut into strips in the areas where the cream is not spread.

Slowly roll it up from one end of the buttercream.

Operate both doughs this way, then place them in the toast mold for the second fermentation. Set the oven temperature to 35℃ with 70-80% humidity, and put a bowl of hot water in the oven to help with fermentation.

After fermentation, take it out and brush the bread with a layer of egg yolk. After preheating the oven, put the bread in.

Preheat the oven to 170°C, bake for 30 minutes. Since there are temperature differences between ovens, the baking time may need to be slightly adjusted according to your own oven's temperament.

Remember to give it a couple of shakes after it comes out of the oven to release the internal heat, then unmold it. While it's still hot, you can brush a layer of honey water, mixed in a 1:1 ratio of honey and water.

Remember to cool it on its side; this can prevent it from collapsing in the middle.

Butter toast, done O(∩_∩)O

Using the Polish sponge method makes the dough more soft and stretchy, with a fluffy texture.

Sweet buttercream makes the flavor even better, definitely worth a try.