Waterless No-Knead Soft Toast

First make the milk roux: add 25g of high-gluten flour to 150g of milk. Heat in a pot, stirring constantly during the process.

Just thicken.

Transfer and place in the refrigerator to chill for more than two hours.

Take out the tangzhong and add it to the flour, milk powder, eggs, and sugar.

Mix evenly. The dough is very wet; do not add more flour. Just mix it with a spatula.

Add an appropriate amount of corn oil in batches.

I added about 15g of corn oil. I covered the batter and put it in the fridge to chill for eight hours; I left it overnight.

The next day, take it out and add the broth yeast.

Mix evenly with chopsticks. Cover and let it ferment.

The fermentation is done.

Sprinkle some dry flour on the board and directly pour out the batter.

Use a spatula to pick up some dry flour and mix a few times.

roll flat

Fold the quilt.

Fold several more times

Divide into three parts

Roll each into a thin sheet

Roll it up

Place in the mold (450g), cover with a lid, and ferment.

Ferment until doubled in size, then brush with egg wash.

Sprinkle sesame seeds. Preheat the oven to 200°C for 10 minutes. Bake at 180°C for 40 minutes.

Ding! Fresh out of the oven!

Sliced or hand-torn, your choice.

Start eating soft and fluffy toast!