How to make Chinese milk toast

I always envy other people’s tables full of delicious food. Well, here I will show you how to make this dish, Chinese milk toast.

1.1 Tear the dough into small pieces and mix with all the main dough ingredients except butter. You can add or not add fresh milk in this step depending on the dough condition. Then start kneading the dough as you would for making bread using the post-oil method. If you are making milk buns or regular bread, knead until it reaches the expansion stage. If you want to make toast, continue kneading until it reaches the complete stage!

2.2 After mixing the ingredients in the dough (it does not need to be very smooth), put it in the refrigerator to ferment for 17-24 hours, or ferment it at room temperature until it is 3-4 times larger. I prefer the refrigeration method!

3. Divide the kneaded dough into the amount you need, put it on the chopping board, cover it with plastic wrap and relax for 15-25 minutes. The dough will rise very quickly. Next, deflate the relaxed dough and reshape it as you want. This recipe is enough to make two toasts, so I made milk pancakes with half of it, and made raisin toast with the other half after kneading it thoroughly!

4. Let the shaped bread ferment until it is 2-2.5 times larger. I use the oven fermentation function, and usually set it for one hour, which is just right! I only took pictures of the milk pork buns in this step, and forgot to take pictures of the toast step!

5. Brush the fermented bread with egg liquid and put it into the preheated oven. Bake the milk buns at 180 degrees on the lower middle layer for 15 minutes. After it is colored, you can cover it with tin foil!

6. Similarly, brush the fermented grape toast with egg liquid and put it into the preheated oven. The temperature for baking the toast is 170 degrees on the upper and lower layers, in the middle and lower layers, for 35 minutes! (You can also consider covering it with tin foil after coloring!)

With the complete step-by-step method of making Chinese milk toast, I believe you will be able to master it quickly. By then, you will definitely be very happy with your "performance".