Ready to bake
Take a spacious bowl and pour in 350 grams of high-gluten flour, which will be the main body of the toast and give it a chewy texture. Dig a small hole in the flour and add 5 grams of instant yeast, which will be the pusher of the leavening of the bread. On the other side, take a small bowl and pour in 225g of warm milk, around 40°C. Add 15g of caster sugar and 2.5g of salt and whisk until all three are fully incorporated.
Combine the ingredients and knead a smooth dough
Now, slowly pour the warm milk mixture into the flour, stirring with chopsticks as you do so, until the ingredients are well combined and a moist dough is formed. Next, pour the dough onto a lightly floured board and start kneading. The kneading process requires patience and some force, keep kneading for 10-15 minutes until the dough becomes smooth and elastic. This step is very critical, and a well kneaded dough will affect the final organization of the toast.
Add light cream to enhance the flavor and texture
Next, take out the main ingredient in our light cream toast, light cream, and add 50 grams of it, and continue kneading. The addition of light cream will significantly enhance the aroma and tenderness of the toast, making it an indispensable delicacy. After kneading, the dough will become softer and even a little sticky. Don't worry, this is a sign that the light cream is doing its job.
First fermentation, double in volume
After the dough has been kneaded, place it in a lightly oiled bowl, cover it with plastic wrap, and leave it in a warm place to ferment. After about 1 hour, you will notice that the dough has significantly increased in size, almost doubling in size.
Plating and shaping the dough
Press the dough gently to deflate, then divide it into two equal portions, knead them separately, and let them rest, covered with plastic wrap, for 15 minutes. This allows the dough to rest and the shaping of the dough will be easier. After relaxing, roll the dough into a rectangle about 20 x 30 centimeters, roll it up from the bottom to the top, and pinch the edges together to form a long loaf.
Second rise, wait for the miracle to happen
Place the loaf in the oven with a bowl of hot water in the bottom to create a warm, moist environment. Close the oven door and allow to rise for a second time, about 40-50 minutes, until the loaves have visibly increased in size again.
Bake for color and perfect toast
Remove the bread from the oven and brush the top with a thin layer of egg wash for extra color. Preheat the oven to 180°C and bake the bread for 20-25 minutes until the top is nicely browned.
Remove from the oven and enjoy the warm, soft aroma
The finished baked light butter toast is out of the oven! Tap the bottom and it makes a hollow sound to prove it's cooked through. Slice it while it's still warm, and you'll find that the bread has a fine, soft texture and the aroma of light cream lingers on the tip of your nose. Serve it with your favorite jam or cheese and enjoy its deliciousness and goodness.