Egg White Condensed Milk Mini Toast

The flour used this time is Queen Japanese toast flour.

Here is the formula for a 450 g loaf.

Combine all the dough ingredients except the butter. Put them into the stand mixer bowl. Knead on speed 1 until a rough dough forms, then switch to speed 2–3 and knead until the dough becomes smooth.

Add softened butter and knead on speed 1 until the butter is gradually incorporated into the dough.

Switch to speed 2–3 and continue kneading until the dough can be stretched into a thin, almost transparent membrane.

Put the dough into a container, cover with plastic wrap, and leave for the first rise at 25–28°C.

Ferment until the dough is about 2–2.5 times its original size. Dip a finger in flour and poke the dough; the hole should neither spring back nor collapse.

Take out the fermented dough and gently pat it to deflate. Weigh and divide it evenly into portions.

Shape each portion into a ball, cover with plastic wrap, and rest for 20 minutes.

Take one relaxed dough piece and roll it out. Press out any air bubbles along the edges.

Flip over, then fold the left and right sides toward the center to about one-third of the width.

Use a rolling pin to gently roll it longer.

Roll it up from top to bottom.

Repeat with all the dough pieces.

Place them in the loaf pan, two rolls per group.

Proof at about 37°C and 75% humidity until the dough rises to about 90% of the pan height. Gently press the surface with a finger; it should slowly spring back.

Place in a preheated oven on the lower rack. Bake at 160°C top heat / 180°C bottom heat for 30–35 minutes, then remove from the oven.

Remove from the pan and let cool completely.