Milk Crispy Toast

Name: Milk Crispy Toast
Ingredients: 238g Jinshan Japanese-style Toast Flour; 48.5g Beaten Egg; 75g Milk; 26g Condensed Milk; 35g Whipping Cream; 26g Sugar; 22g Milk Powder; 2.7g Salt; 2.7g Yeast; 18g Butter

Add milk crumble to toast for a sweet, delicious treat. Give it a try!

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Ingredients

Jinshan Japanese-style Toast Flour 238g

Beaten Egg 48.5g

Milk 75g

Condensed Milk 26g

Whipping Cream 35g

Sugar 26g

Milk Powder 22g

Salt 2.7g

Yeast 2.7g

Butter 18g

Instructions

Step 1

Prepare all the ingredients needed.

Step 2

First, make the milk crispy filling: place the softened butter and powdered sugar in a bowl and mix until well combined.

Step 3

Add the egg yolk liquid and mix well.

Step 4

Add the milk powder and stir until combined.

Step 5

This is the state of the finished milk crispy filling.

Step 6

Place the milk crispy filling into a plastic bag, roll it out with a rolling pin into a thin sheet about 2mm thick, and refrigerate for later use.

Step 7

Next, make the bread dough: place all ingredients except the butter into the stand mixer bowl.

Step 8

Knead until the extension stage, where torn edges of the dough show a jagged appearance.

Step 9

Add the softened butter and continue kneading until a glove membrane forms.

Step 10

Remove the kneaded dough. Do not knead it with your hands; just gently shape it into a round.

Step 11

No need to rest. Directly roll it out with a rolling pin into a sheet slightly larger than the milk crispy filling sheet.

Step 12

Then roll it up from top to bottom.

Step 13

Gently flatten the rolled log a little with your hands. Then use a bench scraper to cut it evenly into 3 strips.

Step 14

Press the three ends together to seal.

Step 15

Then braid the strips together like a plait, pinching the sealed end and the starting end together tightly.

Step 16

Fold both ends backward so that the two ends meet together.

Step 17

Place into the Yangchen China Red toast tin for proofing.

Step 18

Once proofed to 7/8 full in the tin, cover with the lid and place into the preheated oven (preheated to 190°C). Set the oven to 180°C (actual internal temperature around 165-170°C) and bake for 35 minutes. Remove from the tin as soon as it comes out of the oven.