Fresh Milk and Rice Hand-Torn Toast

Ingredient list as shown in the picture

Mix all ingredients except butter from the dough ingredients list and place them in the stand mixer bowl. Knead at low speed (1-2) until no dry flour remains and the dough forms, then switch to speed 5 and knead until the dough becomes smoother and more refined. Add softened butter.

Use speed 3 to gradually incorporate the butter into the dough. Then, switch to speed 4-5 and continue kneading until the dough reaches the stage where it can pull out a strong, transparent thin film. Ensure the dough temperature stays within 26°C, or bubbles may form during processing.

Remove the dough; no rounding necessary.

Directly divide it into 6 equal portions; no rounding necessary.

Take one portion of dough, roll it out, and gently deflate any bubbles on the edges. Ensure proper dough kneading to make it easier to roll out. If it's difficult to roll out into a large sheet at once, let the gluten relax for a while and then continue. Well-kneaded dough will roll out easily.

Flip it over and roll it up.

Repeat for each portion of dough, ensuring to cover the dough with cling film to prevent drying.

Start the second round of rolling from the first portion rolled in the previous step. Use a rolling pin to elongate the dough. If it feels difficult to stretch the dough all at once, let it rest for a while and then stretch it further. Be gentle to avoid tearing the dough.

Roll up from top to bottom.

Repeat the process and place three rolls together in the toast mold.

Allow the dough to proof in an environment of 32-35°C and 80% humidity until it reaches about 60% of the mold height.

Bake in a preheated K7 steam oven at 165°C for 28 minutes; for a convection oven, bake at 155°C for 25 minutes. For a regular oven, bake at approximately 180°C for 30-33 minutes. If using a non-low-sugar toast mold, extend the baking time by about 5 minutes.

After baking, immediately drop the mold (must do this!), unmold, and let it cool.