Pando rice toast

Overview

Pandomie means French white toast, a very classic and versatile toast. The ingredients used are very simple, but it is soft and delicious. This toast has a high water content and is a bit difficult to make, but it tastes really good. The recipe comes from Master Wang Chuanren. The toast contains no egg liquid and less sugar, so it is very light in color.

Tags

• baking
• breakfast
• butter
• high gluten flour
• lard
• milk powder
• sugar
• yeast
• ice water
• salt

Ingredients

Steps

1. 1 Mix all ingredients together except butter.

   

2. 2 Knead until the dough can be pulled out, but when there are jagged edges at the small hole, add butter and continue kneading and beating the dough.

   

3. 3 Until the dough can pull out a large film, commonly known as glove film, that is when the dough reaches the complete stage.

   

4. 4 Cover with plastic wrap and leave to ferment at room temperature.

   

5. 5 Ferment until 2.5 times in size, take out and press to deflate, and divide into three equal parts.

   

6. 6 Roll each into a round shape, cover with plastic wrap and let rest for about 15 minutes.

   

7. 7 Take one and roll it into a long tongue shape, thin the bottom edge, and roll it from top to bottom into a cylindrical shape.

   

8. 8 Roll up three pieces of dough one after another, cover with plastic wrap and let rest for about 15 minutes.

   

9. 9 Take one of them, roll it into a long tongue shape again, roll it up from top to bottom, and roll it for the second time.

   

10. 10 Place in a 450g non-stick toast mold one by one. Place in a warm and humid place for secondary fermentation. (Temperature control 32-36 degrees)

    

11. 11 Ferment until 8 minutes full.

    

12. 12 Cover the lid and bake in the preheated oven at 180 degrees for 45 minutes.

    

13. 13 Immediately remove from the mold and place on a wire rack to cool.

    

14. 14 Sectional view. The tissue is very soft and delicate.