The texture of this toast is unmistakable, and I’m sure anyone who has made it will love it. It’s a combination of hot seed, medium seed, and refrigerated fermentation, which I’ll briefly describe in the last part of the recipe. Several ways to do it all.
But mostly, let’s go through the process of making this bread in detail first ha. Trust me, it really isn’t difficult or troublesome at all. But, it’s really delicious.
[Mellow Milk Toast]
(450g toast 2 strips. Make 1 stick to halve the recipe.)
High gluten flour
High gluten flour
High gluten flour
Eggs (whole egg white)
You want to know how to make “mellow milk toast” that’s so fluffy and delicious approach
First make the hot seed. Cut the butter into small pieces, soften at room temperature, and mix with the high-gluten flour. Heat the milk in a small saucepan and bring it to a boil all the time, then immediately pour the boiled milk into the flour butter. Stir quickly with a spatula so that the flour is scalded and becomes the thick dough shown in the picture.
Cool the made scalded dough and use it. Put it in the refrigerator and keep it in a sealed container overnight (4℃) for better results.
Next, make the seed dough.
Put all the ingredients for the dough into the mixing bowl of your Kingbaker (dissolve the yeast in some of the milk beforehand and let it rest for 5 minutes). (Minutes, then add to the mixing bowl). Then add the hot seeded dough made in the previous step. a5/a6 chef mix on 2 speed for 5 minutes. g1 chef mix on 6 Stir in gear for 3 minutes.
If you don’t have a chef’s machine, you can also knead by hand. Knead all the ingredients directly into the dough and knead vigorously for a few moments to smooth the dough. This dough does not need to be kneaded to make a film.
Knead the dough and place it in a large bowl. Cover with plastic wrap. Ferment at room temperature (25°C) for 1 hour, until the dough is visible to the naked eye (picture right).
Then place the dough in the refrigerator (continue to cover with plastic wrap to prevent the surface from drying out). Refrigerate (4°C) for 36 hours.
Refrigeration can be from 36 hours to 48 hours, but we need to monitor the condition of the dough as needed to avoid over-fermenting the dough and making it sour.
Remove the chilled dough from the oven. At this point the dough is in the state pictured. Press the dough gently with your fingers and it will spring back a little, rather than deflate completely.
Dozens of hours of chilling and slow fermentation will give the dough enough flavor to make a softer, more flavorful bread.
The main dough will be made.
Put all the ingredients for the main dough, except the butter, into the mixing bowl of your Kingbaker (again, dissolve the yeast in the warm milk first, and (Let sit for 5 minutes before adding in). Tear the dough into small pieces and also put it into the mixing bowl.
Different flours have different water absorption, so adjust the amount of milk as needed to make a soft dough.
Knead the dough until it starts to film, add the softened butter, rub all the butter into the dough, and continue to knead until you reach the full stage (glove film).
Again, without a chef’s machine you can use hand kneading.
After the seed dough has been refrigerated and fermented for a long time, this dough will have a faster film than the regular dough. Chef’s machine reference time: G1 Chef’s machine in 6th gear knead for 6 minutes, then add the softened butter and continue to knead in 6th gear for 4-5 minutes is almost ready. For A5/A6 chefs, knead for 8 minutes at 2nd gear, then add softened butter and continue kneading for 6 minutes at 2nd gear. Depending on the type of flour and condition of the dough, the time for the film to come out will be different, please adjust as appropriate.
After halving the recipe, it may take longer to knead the dough.
Place the kneaded dough in a large bowl, cover with plastic wrap and let rise for 20 minutes.
Divide the dough into 6 equal portions, knead rounds, cover with plastic wrap and let rise for 10 minutes.
Roll out the relaxed dough and tightly roll it out. Roll into a cylindrical shape.
Place the rolled dough into 450g toast boxes. Put 3 pieces of dough in each toast box.
After placing the dough in the toast boxes, the final fermentation can take place. Cover the toast box with a lid or a damp cloth, you don’t need to create additional fermentation humidity, just make sure the temperature is high enough. Wait for the dough to ferment and swell.
Fermentation temperature can be between 25℃-35℃. Depending on the temperature, it may take 1.5 to 3 hours to ferment.
Ferment the dough until the mold is 8 1/2 minutes full. Put the lid on the toast box, preheat the oven to 180℃, put the mold into the lower oven and bake for about 40 minutes. Please adjust the temperature and time according to the actual situation. When the toast is baked, put on insulated gloves, release the mould while it is still hot, then cool on a cooling rack.
You may need to bake the toast twice more to get used to the conditions in your oven. If the toast is too darkly colored after baking, you will need to lower the temperature next time as appropriate; conversely, if it is too lightly colored, raise the temperature.
When cool enough that you can’t feel the temperature on the surface with the palm of your hand, they are ready to be stored in a ziplock box or ziplock bag, sealed. They can also be sliced and stored later. Store at room temperature and taste best when eaten within 2 days.
You can also add some raisins to the toast to make a more flavorful bread, click here to refer to Raisin Toast.
In the medium method, the dough is divided into two parts: the seed dough and the main dough. Most of the fermentation is done in the “seed dough” part, which takes longer to ferment than the direct method, and takes longer to make than the direct method. It is more elastic and makes a better tasting bread.
The refrigerated fermentation method allows the dough to ferment very slowly by controlling the temperature of the dough. This process is usually done in the refrigerator when we make it at home. After a long time of slow fermentation, the dough produces more flavor and improves the texture of the dough, making it easier to release the film. The result is a softer, more flavorful finished bread.
When we make bread, we usually use one of the three methods or a combination of the two. This mellow toast is a combination of all three, and you can imagine how soft and flavorful it is.