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Condensed Milk Toast Recipe|Professional

Condensed milk toast is a very classic toast. The medium-grain preparation method brings in a strong fermented flavour that combines perfectly with the condensed milk flavour and easily overwhelms your taste buds. It is also very resistant to ageing and is soft enough to be eaten directly the next day, either straight away or in sandwiches.

Condensed milk is a dairy product made by evaporating water from milk and then concentrating it. Its main components are approximately 50% cane sugar, 30% water and 20% milk solids.
So when adding condensed milk to the dough, it is important to calculate the amount of water and cane sugar it brings in and adjust the recipe accordingly.
In this toast recipe, the baking percentage is set at 100% for the flour and 16% for the condensed milk. This percentage gives the toast the sweet taste of condensed milk without compromising the tenderness of the dough.

The use of a 70% secondary fermentation dough increases the stability of the dough, its resistance to ageing, the aroma of the fermentation and increases the volume of the bread.
In general, to make medium seeds you can choose to ferment at room temperature for 2 to 4 hours (the time is mainly influenced by the room temperature), or you can use a short room temperature fermentation followed by an overnight refrigerated fermentation, which allows for more flexibility in the timing of bread making and effective control of the dough temperature. A long fermentation at low temperature also releases the full flavour of the wheat.

The dough will rise more quickly in the second fermentation after the medium fermentation, the primary fermentation and the two resting times. For square toast with a lid, the dough should only rise to 70% to 80% of the height of the mould before baking.
If making mountain-shaped toast without a lid, ferment to 90% of the height of the mould. If you don’t get them into the oven in time, they can easily over-ferment and either collapse out of the oven or burst out of the mould. Low sugar toast boxes do not usually need a high temperature, for this tutorial bake in an air oven, 150℃ for 25 minutes is sufficient to cook the bread.
If you use a flat oven, you can bake at 170℃ for 25 minutes on the top and bottom.
The low sugar toast box shortens the baking time, so it is normal for the bread to have a higher moisture content when baked and some shrinkage when it comes out of the oven.

  • Video Guide

  • Recipe

The baking percentage is the proportion of the ingredients to the total weight of the flour and it is easy to convert any amount of flour according to the baking ratio.

Environment|Room temperature 31 ℃, humidity 58%
Time required|Approximately 3 hours (excluding medium fermentation time)
Mould|0.6lb 4*4*4 inch low sugar toast box
Serving size|2 pieces, 4 to 6 people
Kneading|Low speed 2 min. 5 minutes on medium speed. Add butter. 2 minutes on low speed. 4 minutes on medium speed.
Fermentation|Second fermentation 14 hours, primary fermentation 70 minutes, resting 15+20 minutes, secondary fermentation 20 minutes
Baking|Medium oven, air oven 150 ℃, duration 25 minutes
Storage|Stored at room temperature for 3 days, frozen for 1 month

  • Ingredients

Secondary Fermentation / high gluten flour 0.4 lb, high sugar resistant dry yeast 1.1 dr, water 0.3 lb
Main Dough / 0.2 lb high gluten flour, 0.4 oz milk powder, 0.6 dr high sugar resistant dry yeast, 0.7 oz fine sugar, 0.1 oz salt, 1.6 oz condensed milk, 1.1 oz whole egg, 1.1 oz water, 0.9 oz unsalted butter.

  • FAQs

1. the medium seed dough did not ferment up?

R. 1. The yeast has lost its activity
2. The dough has not been fermented at room temperature

A. 1. Replace the newly opened yeast
2. Ferment at room temperature for a while and then refrigerate

2. The dough does not knead?

R. 1. Not enough protein in the flour
2. The mixing speed of the cooker is not fast enough

A. 1. Use a high gluten flour suitable for making toast
2. Use the medium speed of the chef’s machine at the end of kneading

3. The dough will spring back easily when it is rolled out?

R. The dough has not been left to rest long enough
A. If the dough still shrinks according to the tutorial time, extend the resting time appropriately

4. The dough does not fill the mould after baking?

R. 1. Second fermentation not enough
2. The dough is not al dente enough
A. 1. Extend the secondary fermentation time
2. Knead out the gluten fully

5. Dough bursts out of the mould when baking?

R. Over fermentation
A. Shorten the secondary fermentation time, it needs less fermentation in summer than in winter

6. Deposits around the cut side of the toast?

R. 1. Too much dough in relation to the mould
2. Excessive rolling of the dough at the closing
3. Excessive secondary fermentation
4. Insufficient preheating or underbaking

A. 1. Reduce the weight of the dough in the individual moulds
2. Roll out the dough with even pressure and do not over-press at the ends
3. Avoid excessive secondary fermentation
4. Preheat adequately and extend the baking time.

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