Milk Toast

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Working draft of the recipe, but everyone’s asking for it so a link is easier to share. Still refining!

The Recipe

Ingredients

Bread flour - 300g
Milk - 140g (lukewarm)
Heavy cream - 65g
Yeast - 3 to 5g
Sugar - 40g
Salt - 3g
Egg - 25g (beat an egg and measure out 25g. Save the remainder for egg wash)
Butter - 25g (softened to room temp, cut into 3-4 pieces)

Tools

Loaf pan, preferably one with high sides

Instructions

  1. Put all ingredients except for the butter in a big bowl / stand mixer bowl. Mix until combined.

  2. Continue to knead for until you can stretch it into a thin "windowpane” film. When you poke a hole, the edges are still a bit jaggedy.

    • Stand mixer: This takes about ~15 minutes on medium. It'll stick to the sides of the bowl at the beginning and look hopelessly sticky, but during the last 5 minutes or so, it should come together in a nice dough ball.

    • If going by hand: It will take a while. Godspeed, good luck.

  3. After reaching that windowpane stage, knead in butter 1 piece at a time. Keep kneading until when you poke a hole through the thin “windowpane” film, the edges are smooth.

  4. Tuck the dough in and under itself, preserving a smooth top. Cover with a kitchen towel and let proof until doubled in size. Try to proof in 24-28C temperature. Takes about 1 - 1.5 hours

  5. Punch out the dough, transfer to a floured work surface. Divide into 3 equal parts. Take each part and form into a rough oval, keeping the smooth side on the bottom before rolling it out into a long strip with a rolling pin. Make sure you push the rolling pin all the way to the edge (you should hear air bubbles popping). Fold this dough into thirds. Turn 90 degrees so that you're rolling along where you folded. Roll this new piece into a tight roll. Place all 3 rolls in a loaf pan with a tall-ish sides. Cover with a kitchen towel and let it proof for about an hour.

  6. Preheat oven to 340F.

  7. Remember the remaining egg? Add a dash of milk and LIGHTLY brush a very thin layer on top of the proofed dough. Put the pan in the oven and bake for 35-40 minutes.

Tips

Keep all ingredients cold! It is easier to form the windowpane film / strong gluten at 24-28C temperature. As you knead, the dough will get warmer so start from cold ingredients (if you trust your yeast)

Reference materials

https://www.xiachufang.com/recipe/234550/
https://www.youtube.com/watch?v=r3ak-JxHdh0
https://www.youtube.com/watch?v=VknoqZ9IZjc
https://www.youtube.com/watch?v=M9le93pztbU