Name: Brioche Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g (T65) Wheat flour; 25g milk powder; 3 pcs egg; 75g butter; 60g Pine nuts; 10g Refined salt; 25g Sugar; 20g yeast; 135g 20 degrees water purification; 50g water; 100g Clean water

Brioche Toast

1. Weigh wheat flour, milk powder, refined salt, and sugar, add eggs and half of the clean water (for kneading), and mix well.

2. Weigh the yeast powder and stir to dissolve it with 100g of purified water. Add the yeast liquid and the remaining half of the kneading water to the dough and continue to stir.

3. After the butter has softened (heated in a microwave oven at 600w for 30 seconds), add it to the dough and knead the dough evenly.

4. After the dough is basically formed, add pine nuts. If you don't plan to add these ingredients, you can skip this step.

5. After kneading into a smooth dough, cover it with a slightly damp cloth and carry out the first fermentation: 1 hour.

6. After the first fermentation, the dough swelled up a lot.

7. Divide the dough evenly into four small doughs.

8. Spread a layer of butter on the inner wall of the toast mold to prevent the dough from sticking.

9. Put the dough into the mold, brush with egg liquid, cover with a slightly damp cloth, and carry out the second fermentation: 1 hour and 30 minutes.

10. I closed the lid this time. It is recommended not to cover it. Once the dough swells and overflows, the lid is not easy to open. In addition, the mold I bought was not big, so it was a bit squeezed to put three doughs, just put two doughs.

11. After the second fermentation is over, preheat the oven: 180 degrees, up and down, 10 minutes. After that, put 50g of water in the bottom empty baking pan, then put it into the baking pan with the dough, and start baking: 180 degrees, up and down, 30 minutes.