Soy Milk Toast
Makes one Xuechu KT7030 loaf pan. I used Jinshan Japanese-style toast flour with 165 g soy milk; adjust the soy milk as needed since flour absorption varies.
Ingredients
Jinshan Japanese Toast Flour
250g
Dry Yeast
2.5g
Fine Granulated Sugar
30g
Salt
2g
Unsweetened Soy Milk
165-175g
Corn Oil
20g
Instructions
1
Step 1
- Prepare all ingredients. I made the soy milk myself with a soy milk machine and let it cool before use. In hot weather, chill it first.
2
Step 2
- Put all ingredients except the corn oil into the bread machine to knead the dough.
3
Step 3
- Add the corn oil after kneading to the expansion stage.
4
Step 4
- Round into a ball for the first rise.
5
Step 5
- Knead until a thin membrane forms.
6
Step 6
- Let it rise until doubled in size. Poke a hole with a floured finger; if it doesn't spring back, it's ready.
7
Step 7
- Divide into 2 portions, round into balls, and let rest for 15 minutes.
8
Step 8
- Roll the dough into an oval shape and flip it over.
9
Step 9
- Then fold the left and right sides toward the center.
10
Step 10
- Roll it out longer and thin out the bottom edge.
11
Step 11
- Roll up from top to bottom and seal the edge tightly.
12
Step 12
- Place into a Xuechu toast pan and let it do its final rise in the oven.
13
Step 13
- Let it rise until 90% full in the pan. Bake on the lower rack of the oven at 180°C for 30 minutes. Cover with foil once it browns.
14
Step 14
- Remove from the oven, drop the pan to release steam, demold, and let cool.
15
Step 15
A soft breakfast!
