[SUB] : My favorite French Toast Honeykki

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Today, Ill be making French toast, which Ive been obsessed with.
This is the most ideal French toast, which is crispy outside but melts instantly in the mouth.
I even baked the bread myself to make it my desired size; I really hope you give this a try.

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00:14
05:30
08:22

* (150x70x64mm 4)
Milk bread (makes 4 loaves in 150x70x64mm cubic mold)

520g, 45g, 10g
8g, 170g, 200g, 50g

520g flour, 45g sugar, 10g salt
8g instant dry yeast, 170g milk, 200g water, 50g unsalted butter

1. 10 .
1. Mix every ingredient except the unsalted butter in a stand mixer for 10 minutes on low.

2. 5 , 5 .
2. Add butter, softened at room temperature, and run the dough for 5 minutes on low. When the butter is incorporated, increase the power and run for 5 more minutes.

3. , 50~60 1.
3. Place the dough in an oiled mixing bowl and proof for 50~60 minutes.

4. 1 12 , 15 .
4. Divide the proofed dough into 12 balls, roll them and proof them again for 15 minutes.

5. , 3 .
5. Flatten the dough with a rolling pin, fold, and add three sections in each mold.

6. 50~60 2.
6. Leave them to proof for 50~60 minutes.

7. 170 .
7. Preheat oven to 170C.

8. 1cm , .
8. When the dough rises 1cmabove the mold, Brush milk over the surface.

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The dough rose even more as I was setting up my camera. Please make sure to put it in the preheated oven immediately.

9. 170 10, 165 15 .
9. Bake in the oven for 10 minutes at 170C, 15 minutes at 165C.

10. .
10. Once baked, take out of the mold immediately to cool.


* ( 1 , 3)
French Toast (makes 3 slices of one loaf)

1, 2, 180g, 60g, 2, 1
1 loaf milk bread, 2 eggs, 180g milk, 60g double cream, 2 tbsp. sugar, 1 tsp. vanilla extract,

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Some salted butter, sugar, torch

1. , 3 .
1. Slice away the tough outside of the bread and slice into thirds.

2. 2, 180g, 60g, 2, .
2. Put together 2 eggs, 180g milk, 60g double cream, 2 tbsp. sugar, and vanilla extract and beat with a hand mixer or a whisk.

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You will benefit from taking out the tough chalaza on the yolk.

3. , .
3. Place the bread in a square tray and pour the egg mixture over it.

10 , .
Let the bread soak in the mixture for 10 minutes on each side before flipping.

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I recommend using a tray that fits the size of your bread.

4. , .
4. Melt the salted butter in a pan and grill the bread.

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Grill on low heat so that the heat can read deep inside the bread.

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Make sure to grill every side of the bread.

5. , .
5. Turn off the heat, sprinkle sugar all over the top of the bread and caramelize with a torch.

6. , .
6. Plate up the toast and top it off with a slice of salted butter.


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