Fresh Milk Brown Sugar Toast
A perfect toast for autumn and winter, exuding a rich aroma of brown sugar. Key tips before preparation: ① Beginners should reserve liquid at the initial stage of kneading to adjust the water quantity flexibly based on your flour. ② The amount of dry yeast used is one-third of fresh yeast. ③ Strictly control the dough temperature. ④ Ensure the oven is fully preheated. Preheat the oven before the final dough fermentation is completed to avoid over-fermentation caused by an unheated oven.
Ingredients
Steps
Starter dough method: https://mp.weixin.qq.com/s/SHKNwziJnbqYAqgAfb7JvQ
Soak raisins: 120g raisins + 30g rum, shake well and soak.
Mix all the dough ingredients except 'Butter' in the mixing bowl of a stand mixer. Use low speed 1 or 2 for about half a minute until there’s no dry flour, then speed up to 5-6 to knead the dough. If it feels very sticky, slightly increase to 7 briefly. PS: Beginners, remember to reserve some liquid for adjustment. After 6-8 minutes, the dough should be able to stretch out relatively thicker membranes.
Add softened butter, knead at speed 3 for approximately 1-2 minutes until incorporated.
As butter integrates into the dough, gluten gradually forms. Shift to speed 4-5 and continue kneading until fully expanded stage, being able to pull out transparent membranes with good elasticity.
Take the dough out and shape it. Ensure the dough temperature is around 26°C and place it into a container.
Let the dough ferment in an environment of 28°C temperature and 75% humidity for 60 minutes.
Ferment the dough until it reaches approximately 2.5 times its original size.
Remove the dough and divide it into 4 parts, each weighing about 280-290g.
Round the dough balls and allow them to rest at 28°C with 75-80% humidity for 20 minutes.
Take a relaxed dough ball, slightly gather both sides, and shape it into a long oval.
Flatten lightly.
Flip over, sprinkle some chopped brown sugar (or brown sugar powder) and rum-soaked raisins.
Roll up from top to bottom.
Place into the toast pan.
Allow it to ferment in an environment of around 32°C temperature and 80% humidity until it’s about 90% proofed; gently press on the surface, it should bounce back slowly. Slice a long slit along the midline, squeeze softened butter along the incision, and sprinkle brown sugar powder and pearl sugar for decoration.
Place in a preheated Baicui K85Pro oven, set to upper and lower pipe mode at 160°C upper heat and 230°C lower heat for 27 minutes; For Haishi SP50, use the same temperature settings.
Shock the pan after baking and remove the toast.