|butter soup plant|
condense milk (by evaporation)
How to make soft and fluffy raw toast.
Make the soup: In a small saucepan, bring the butter and water to a boil to combine.
Add the flour to the mixing bowl and quickly pour in the butter and water
Paddle stirring quickly to batter the flour and mix into a ball.
Chill the soup in a small bowl and use overnight.
Toast dough: mix water and light cream in mixing bowl
Add honey and condensed milk
In another bowl, weigh out all the flour, sugar and milk powder and add the soup mix.
Continue mixing with the paddle on medium speed for initial mixing
Mix until no dry powder forms a ball
Once dry, add yeast and continue mixing on medium speed.
The dough will get smoother and smoother. The dough will be a little sticky at the beginning of the mix.
Add salt, which is used to flavor and strengthen the gluten
Mix on medium speed to see the dough condition, the surface of the dough will become smooth.
Add the butter in batches, the butter will be softened at room temperature and it will be easy to combine with the dough.
The combination of dough and butter is a reconstitution process, while the freshly sticky dough is now detached from the walls of the tank.
Take a small piece of dough and pull it apart, it’s a thin film and the edges around the hole are smooth without serrations, this is the qualified dough condition!
Remove the dough from the mixing bowl, shape it into a smooth surface, and place it in the bowl for the first fermentation, about 50 minutes.
After fermentation, the dough is 1.5 times bigger than the original dough, poke the center of the dough with your hand, the dough will not collapse immediately but slightly spring back.
Take the dough and divide it into 240g portions.
For initial shaping, pat the dough flat and fold from the bottom up.
Rotate 90 degrees, fold in half a second time, and knead the bottom closed to form a ball
After shaping, take one of the dough bottoms and pinch it closed, then pat it flat with your hands
Pat long with hands to expel large air bubbles from dough, flip over, not smooth side up, bottom secure, roll from top to bottom
Cover with plastic wrap and relax for 20 minutes.
Take a piece of dough and drop it heavily on the table and roll it out into a long strip with a rolling pin
Flip over, press thin on bottom and roll from top to bottom
Place 2 dough balls in a toast box and let rise for 2 rounds of 60 minutes, or until 8 minutes full.
Bake in the oven at 200 degrees for 25 minutes, 240 degrees for 10 minutes to coat.
Out of the oven, the toast is super fluffy and has a q-bouncy texture, so whether you eat it straight or make a sandwich, it’s great with salad!