Condensed Milk Puff Pastry Toast
Japanese-style flaky toast dough envelops a sweet cream filling, folded in four turns twice to build up flaky layers, then braided and baked.
Ingredients
bread flour
3600 g
cake flour
400 g
sugar
520 g
salt
48 g
milk powder
120 g
wet yeast
160 g
enzyme
2 g
whole egg
400 g
condensed milk
400 g
fermented butter flavoring
28 g
fermented butter (Part B)
320 g
sweet butter (for folding in)
to taste
Instructions
1
Divide and Freeze
Divide the basic fermented dough into 3000 g portions, place in the refrigerator freezer until it reaches a softness suitable for folding in the sweet butter.
2
Butter Folding
After wrapping in the sweet butter, roll out flat, perform a 4-fold twice, then return to the freezer to relax.
3
Roll Out and Cut
Roll the dough out to a length of 40 cm and a width of 30 cm, then cut into 10 equal portions.
4
Shaping
With the layers facing upward, braid into a plait shape, fold the front and back ends together, then place into the baking mold.
5
Ferment and Bake
Final ferment until 7.5 full, cover with a lid, then bake in the oven.
