Vegan Breakfast Toast
| High-gluten flour 300g | sugar 30g |
| Salt 5 grams | Yeast 4 grams |
| Water 210 grams | Coconut Oil 30g |
Step 1
First, put all the ingredients except coconut oil into the kneading bowl. You need to pay attention here not to let the salt and sugar come into direct contact with the yeast. All liquid ingredients need to be refrigerated. Because we are making vegan toast today, I only put If you don’t have enough water, you can use sugar-free soy milk instead if you want the toast to be more flavorful.
Step 2
Knead the dough with a mixer on medium speed for about ten minutes until a rough film appears.
Step 3
Add softened coconut oil at room temperature. If you don't have coconut oil, you can use corn oil salad oil and other edible oils with no obvious flavor instead.
Step 4
Knead the dough again with the mixer on medium speed for about ten minutes and the glove film will appear.
Step 5
Check the temperature of the dough, it should be between 22-26 degrees. We need to keep this dough as low as possible so that it won't stick to your hands and make it difficult to handle.
Step 6
Because what we are making today is one-time fermented toast, we will not do the first step here, but work directly. Divide the dough into four equal parts, roll it into a round shape, cover it with plastic wrap and let it rest for twenty minutes.
Step 7
Take a piece of relaxed dough and roll it into a shape of beef tongue with the smooth side facing up.
Step 8
Turn over, smooth side down, and fold both sides toward the middle.
Step 9
Continue to roll it out as long as possible, about 50 cm.
Step 10
Roll it up from top to bottom. Here you need to pay attention to keeping the width of the dough as consistent as possible, thinning the bottom edge and pinching the seal tightly.
Step 11
After everything is done, arrange them neatly into the toast box, cover them with plastic wrap and ferment in a warm place until they are about 90% full. When fermentation is almost complete, preheat the oven to 160 degrees Celsius and 180 degrees Celsius, for 25 minutes. I use low-sugar toast here. Box, if you use an ordinary toast box, add 20 degrees to the upper and lower heat for 30 minutes.
Step 12
The toast is fermented until it is about a knuckle height from the top of the toast box. Cover the lid and bake on the lower shelf of the oven. The time can be adjusted flexibly according to the conditions of your oven.
Step 13
After the toast is baked, take it out and shake it to prevent shrinkage, then unmold it and let it cool for at least an hour before eating. This toast contains 70% water, which is very soft, and toast with a high water content will age faster. Slowly, it will still be soft after 3-5 days. In addition, this is a vegan toast, and it will not be burdensome to eat, whether it is for breakfast.It is a good choice as a meal or as a snack. Friends who like it can make it together! Vegan Breakfast Toast Cooking Tips
