Crown Toast — Quick Version Concentrated Loaf

Cooking Steps

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1. Step 1

   Dissolve sugar in water and freeze until icy cold. Because this is a direct-dough method with high sugar content, it’s difficult to develop gluten—dissolving the sugar first helps. Freeze both the liquid ingredients and flour before use. In cold weather, room temperature water is fine if it keeps the dough temperature stable.

2. Step 2

   Add all ingredients except butter to the stand mixer (including the chilled sugar water). Mix on low speed.

3. Step 3

   Mix until a thick膜 (膜 = gluten sheet) forms, then add softened butter. This dough requires a longer mixing time than usual.

4. Step 4

   Continue mixing until windowpane (glove membrane) is achieved. The dough should be smooth and reach an internal temperature of 26–28°C.

5. Step 5

   Place dough at room temperature (~28°C) for about 60 minutes until doubled in size. Poke with a finger—the hole should remain without springing back.

6. Step 6

   Divide dough into 8 equal portions. Round each piece and rest for 20 minutes.

7. Step 7

   After resting, perform the first roll and fold on each piece.

8. Step 8

   Cover and rest for another 20 minutes.

9. Step 9

   Perform the second roll and fold on each piece.

10. Step 10

    Place rolled pieces in loaf pans (接口朝下/ seam-side down), all facing the same direction. Final proof at 32–35°C, 80% humidity for about 60 minutes until 90% full.

11. Step 11

    Brush the surface with beaten egg (strain through a sieve for smoother application).

12. Step 12

    Make a slash down the center of each loaf.

13. Step 13

    Pipe softened butter into the slash—this helps the loaf open beautifully.

14. Step 14

    Bake at 150°C (convection oven) for 25 minutes. For home ovens: top heat 170°C, bottom heat 200°C, lowest rack, about 30 minutes.

15. Step 15

    Incredible oven spring and the most tender crumb—this toast loaf is absolutely stunning!