Lavender Toast
Dough Ingredients(The following recipe is suitable for a 450g Yamanashi Toast Mold, adjust for Flat-Topped Toast by *0.95)
High-gluten Flour (Wangjue Feng Toast Flour) 235g
Sugar 28g
Instant Dry Yeast 3.5g
Milk 178g
Salt 3.5g
Butter 18.8g
Post-water 47g
Lavender Buds 2g
Egg Wash
Milk – A little
Instructions
1Take a portion of the milk beforehand and soak the lavender buds, then place this portion with oil, salt, and post-water into the bowl of a stand mixer for mixing
2Knead the dough until the dough is roughly smooth (50% gluten development), add salt and butter, continue to knead the dough to approximately 70% gluten development, use a thermometer to measure the dough temperature, combining with the indoor temperature, to determine the ideal temperature range of 25 to 28 degrees
4At this time start kneading the dough while gradually adding post-water (use refrigerated water or ice water if the weather is hot), until the dough is approximately 90% developed, the thin film is relatively tough, and the edges are slightly jagged
5Use a scraper to scrape the dough, hand-wet and shape into a circle, the ideal dough temperature is about 26 degrees
5Seal the environment, enter the proofing box at 28 degrees for about 60 minutes (if the dough temperature is low, increase the time appropriately), during this time, fold and turn once, check the fermentation status, slowly rebound
6Evenly divide into three portions, roll into a ball, 28 degrees rest for 15 to 20 minutes, once flatten and roll, rest for 15-20 minutes, second time flatten and roll, then enter the mold
632 to 35 degrees for 2nd proof until 90% full, gently touch the dough to exhibit a slow rebound, brush the surface with a little milk
7Take out of the oven, gently shake the table twice, invert out of the mold, three-peak toast side-by-side, flat-topped toast flip on cooling rack, the finished toast, the center temperature should be between 96 to 100 degrees
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