MY FAVORITE FRENCH TOAST
Ingredients: water, instant dry yeast, sugar, milk, bread flour · 120 min cook time · 548kcal · ~₩7,400
Ingredients
200g water, 8g instant dry yeast, 45g sugar, 170g milk, 520g bread flour, 10g salt, 50g unsalted butter, 2개 eggs, 60g heavy cream, 1tsp vanilla extract, 20g salted butter, 30ml vanilla syrup
Instructions
1. Add 200g of water, 8g of instant dry yeast, 45g of sugar, and 170g of milk to a stand mixer bowl.
2. Add 520g of bread flour and 10g of salt to the mixture.
3. Mix every ingredient except the unsalted butter in a stand mixer for 10 minutes on low. Home stand mixers are too small for even kneading. So, fold the dough every now and then to help it knead evenly.
4. Add 50g of softened unsalted butter and run the dough for 5 minutes on low. When the butter is incorporated, increase the power and run for 5 more minutes.
5. Place the dough in an oiled mixing bowl. Cover the dough and rest until it doubles in size (50-60 minutes).
6. Divide the proofed dough into 12 balls.
7. Flatten the dough with a rolling pin, fold, and add three sections in each mold. Roll them and proof them again for 15 minutes.
8. When the dough rises 1cm above the mold, brush milk over the surface.
9. Bake in a preheated oven for 10 minutes at 170°C, then 15 minutes at 165°C. Once baked, take out of the mold immediately to cool.
10. Slice away the tough outside of the bread and slice into thirds. The thirds are marked, so it's easy.
11. Crack 2 eggs into a measuring cup. Add 60g of heavy cream, 180g of milk, 2 Tbsp of sugar, and vanilla extract. Mix well. You will benefit from taking out the tough chalaza on the yolk.
12. Place the bread in a square tray and pour the egg mixture over it. Let the bread soak in the mixture for 10 minutes on each side before flipping. I recommend using a tray that fits the size of your bread.
13. Melt the salted butter in a pan and grill the bread. Grill on low heat so that the heat can read deep inside the bread. Make sure to grill every side of the bread.
14. Turn off the heat, sprinkle sugar all over the top of the bread and caramelize with a torch.
15. Plate up the toast and top it off with a slice of salted butter. Pour the vanilla syrup generously. Maple syrup is just as good. At a cross section, you will see the egg mixture hadn't reached the middle third of the bread. Soaking the bare middle part in the vanilla syrup is the most delicious thing. This is the most ideal French toast, which is crispy outside but melts instantly in the mouth.
Source: Watch the original video