Rich and Creamy Milk Toast

Prepare ingredients: Milk, light cream, and condensed milk should all be refrigerated.

Put all ingredients except for butter and salt into the mixing bowl; since the flour's water absorption rate and the consistency of the milk and cream vary, you can reserve 30 grams of milk and add it to the dough as needed based on its condition; stretch the dough until it forms a coarse membrane.

Add the softened butter and salt.

First, beat at low speed to fully incorporate the butter into the dough, then switch to medium-high speed. The dough should not stick to the sides of the bowl or to your hands, and you should be able to stretch it into a thin, elastic, translucent film.

Shape the dough into a ball, place it in a fermentation box, and let it ferment at room temperature for about an hour; if using an oven or fermentation box, the temperature should not exceed 28 degrees Celsius.

Let the dough rise until it doubles in size, then dip your finger in flour and poke a hole in the top; it should not collapse or shrink back.

Pour the dough onto the workbench and gently pat to release the air; the cat-shaped bread mold can hold 600 grams of dough, and this recipe exceeds 700 grams, so cut out 100 grams to bake a small bread separately, then cut the remaining dough into two 100-gram pieces for the ears, and use the remaining large dough to make the cat's face; shape into a ball and let it rest for about 15 minutes.

Each small dough piece is rolled into a thin long strip and then rolled up.

The noodle rolls are placed at the cat's ears.

Roll the large dough into a rectangular sheet, then roll it up.

Stacked in the cat-shaped toast box.

Roll out the extra 100 grams of dough, shape it into a roll, and place it in the hot dog mold.

Place the raw dough in the oven for the second fermentation, at a temperature of 37 degrees, and spray a little water to increase humidity.

When the dough has risen to 80% full, close the lid and continue to ferment for a while; if it rises to 90% full, it will be difficult to close the lid.

Use a toothpick to probe downward from the ventilation hole, about 1 centimeter from the top, and preheat the oven to 180 degrees.

Place in the preheated oven on the middle rack, bake with top and bottom heat at 180°C for 35 minutes; after baking for 15 minutes, you can take out the hot dog buns.

After coming out of the oven, shake it a few times, unmold it, and after cooling, slice and eat.

You can use melted chocolate or jam to draw cat patterns, making it even cuter.

You can eat it plain or make it into a sandwich.