Milk Tea Toast

Prepare milk tea in advance. Pour enough milk into a saucepan, add tea bags, bring to a boil, then simmer on low heat. You'll notice a fragrant mix of milk and tea aroma. Remove from heat and let cool completely for later use.

Mix all ingredients except butter in a stand mixer bowl (model: Hauswirt 900). Stir on low speed until the dough comes together without dry powder, then knead at speed 5-6 until it becomes smooth and refined. Add softened butter and incorporate it at speed 3.

Continue kneading at speed 6-7 until the dough reaches a stage where a transparent, thin film can be stretched from it.

Place the dough in a container, cover, and let it ferment in a 25-28°C environment.

Ferment until the dough is 2-2.5 times its original size. Poke the dough with a floured finger; it should not bounce back or collapse.

Remove the fermented dough and gently pat to release air.

Weigh and divide into 6 portions, each about 165-170g (extra dough can be used for starter dough).

Round each portion and cover with plastic wrap. Let rest for 20 minutes.

Take one relaxed dough portion and roll it out while removing air bubbles.

Flip the dough and fold both left and right sides towards the center (1/3 each).

Gently roll out lengthwise with a rolling pin.

Roll it up from top to bottom.

Repeat for all dough pieces.

Place three rolled pieces into a loaf tin.

Let it ferment in a 33°C environment with 80% humidity until it reaches 90% of the tin height. Press lightly on the surface; it should bounce back slowly.

Bake in the preheated oven on the lower rack. Use a Petric oven model PE5609 with the upper heat at 170°C and lower heat at 210°C for 40-43 minutes. Cover the top with foil when it browns. Adjust time and temperature based on your oven.

Remove from the tin to cool.