Milky Brown Sugar Toast

Combine all the ingredients for the dough except butter in the mixing bowl of a stand mixer. Mix on low speed until the dough forms and there is no dry flour. Increase to medium speed and knead until the dough becomes smooth and slightly fine. Add softened butter. PS: Beginners are recommended to reserve about 20g of milk for adjustment. For those using the same machine and flour, you can follow the recipe. Adjust for higher humidity environments as needed.

Blend the butter into the dough on low speed. Switch to high speed and knead until a transparent thin film can be pulled out.

Take out the dough, shape it into a ball, and ensure the dough temperature is around 25-26°C.

Place it into a container, cover, and let it proof in a 25-28°C environment.

Proof until the dough doubles or 2.5 times its size. Press it with a floured finger; if it doesn't bounce back or collapse, it's ready.

Take out the dough and gently pat to deflate.

Weigh and divide it into 6 equal portions, approximately 160-165g each.

Shape into balls and cover with cling wrap. Let it rest for 20 minutes.

Take a rested dough ball, roll it out, and press out any air bubbles.

Flip it over and roll it up.

Repeat for all portions and cover with cling wrap. Let rest for another 20 minutes.

Roll the rested dough out again.

Flip it over and roll it up from top to bottom.

Repeat for all portions.

Place three portions in each toast mold.

Proof in a 34°C environment with 75% humidity until the dough is 90% full. Press the surface gently; it should spring back slowly.

Bake in a preheated UKOEO GXT60 oven at 150°C for 10 minutes, then at 135°C for 20 minutes. For other ovens, adjust the temperature and time based on your usual settings.

Remove from the mold and let cool.