Finished dish photo of Milk Toast--Eggless Version

Milk Toast--Eggless Version

This dough feels great to handle Although the liquid content is not small, the dough comes together quickly Pure milk aroma. A small amount of yogurt adds excellent moisture retention The freshly baked bread is super soft~~ A favorite of many Two 450g toast molds

Ingredients

Bread Flour500g
Milk Powder24g
Salt7g
Sugar50g
High-Sugar Yeast5g
Milk350g
Thick Yogurt40g
Butter45g

Steps

1

Mix all ingredients except butter into a dough. Knead into a smooth dough, then add butter and continue kneading until the dough reaches the full-windowpane stage.

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2

Place the dough in a container and cover with plastic wrap. Let it rise in a 25-28°C environment for the first fermentation.

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3

Ferment until it doubles to 2-2.5 times its size.

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4

Poke a hole with a finger coated in flour; if it doesn't rebound or collapse, it's ready.

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5

Remove the dough and gently pat it to release the air.

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6

Weigh the dough and divide it into six equal portions.

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7

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

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8

Roll out a relaxed portion of dough, removing air bubbles by patting them.

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9

Flip the dough over and roll it up from the top down.

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10

Cover with plastic wrap and let rest for another 20 minutes.

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11

Roll it out again.

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12

Flip the dough over and roll it up again from the top down.

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13

Place three rolls of dough in each toast mold.

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14

Let the dough proof in an environment of 37°C and 75% humidity until it's 80%-90% full in the mold. When pressed lightly with a finger, the surface should slowly bounce back.

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15

Place the molds in a preheated oven on the lower rack. Bake at 180°C for 40 minutes. Cover with foil once the top is browned.

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16

Remove from molds and let cool before serving.

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Cooking Tips

1. Adjust liquid quantity based on the flour, humidity, and how well you can manage the dough. 2. Knead until the dough forms a thin, sturdy membrane. Avoid over-kneading or under-kneading, as both will affect dough expansion. 3. For initial fermentation, do not exceed 28°C. Ensure proper rise without over-proofing. Dough volume should double to 2-2.5 times; finger-poke test should result in no rebound or slight rebound. 4. Handle dough gently while rolling and shaping. Use minimal flour or oil if the dough is sticky. 5. Avoid exceeding 38°C during the final proofing. Ensure consistent temperature to avoid localized overheating. 6. Preheat the oven properly before proofing completes to avoid over-proofed dough while waiting for the oven. 7. Bake thoroughly and unmold promptly. Adapt the temperature and duration to your oven and mold. Use trial and error to perfect your method.