After countless failures, I finally succeeded in making toast for the first time! I think the ingredients and recipe are the key factors. This time, I bought Showa Pioneer and Komo. Pioneer made a very soft and bouncy toast, while Komo made a very crumbly and fluffy croissant. My first attempt was a success; I'm no longer a failure! So, I'm sharing the process.
Materials
A foolproof recipe for toast perfect for beginners.
These are the finished products; I made toast and croissants, and they were both very successful.
The toast has a wonderfully soft and bouncy texture and tastes delicious 😋
No process photos were taken; this is what it looks like when it's in the mold, already about 70-80% full. Following the recipe and steps makes it very, very easy to make: 1️⃣ Put all ingredients except yeast into a stand mixer, mix on speed 2 until combined, then beat on speed 5-6 until a slightly smooth dough forms that doesn't stick to the bowl. 2️⃣ Add fresh yeast, mix on low speed until combined, then continue beating on high speed until a thick, serrated membrane forms, about 70-80% full. It doesn't need to be fully beaten. 3️⃣ Ferment at 28 degrees Celsius for 60 minutes, until it's 1.5 times its original size. Divide into 6 portions, each about 150g. 4️⃣ After dividing, round each portion, seal and let rest for 15 minutes. Roll each round into an oval shape, flip it over, and fold the sides inwards. Fold in half, flatten slightly, and roll out a little longer. Thin the bottom and roll up from top to bottom. Place 5️⃣ in groups of 3 and put them into the mold. Proof at 32 degrees Celsius for about 50 minutes, until the final state is 80% full and 2-2.5 cm from the top. Cover with the lid. 6️⃣ Place in a preheated Midea convection oven at 190 degrees Celsius for about 22 minutes (using the San Neng mold). Tap the mold to release the hot air, unmold, and let cool upright. (Do not tap the mold before taking it out of the oven. Gently pull open the lid to check the browning. Tap it only if you are satisfied. If not, continue baking.)
Tips for making perfect toast for beginners without any mistakes
Online recipes are often vague or ambiguous, leading to many failures. I myself experimented many times, adjusted many recipes from other posters, and made my own adjustments before achieving this improvement.
