Hong Kong-Style Toast
For those who love baking bread, the name Jin Dawang is well-known. On her blog, her two favorite toast recipes are California toast and Hong Kong-style toast. Never gets old, using the straight dough method; absolutely remarkable! Truly a classic among classics. The bread is soft and elastic, with a simple and humble flavor, perfect for eating alone or making into sandwiches.
Ingredients
Steps
Mix all ingredients except the butter until combined. Then add butter using the post-oil method and knead until the dough reaches full development.
Allow the dough to undergo first fermentation in an environment around 26°C until it doubles or 2.5 times in size. Dip a finger in some flour and poke a small hole into the dough; if the hole shrinks back slowly (or hardly at all) and does not collapse, fermentation is complete.
Remove the fermented dough, gently press to deflate, divide it evenly into 6 portions, and roll them into balls. Cover with plastic wrap and let rest for 15 minutes. Roll one piece into a long strip and roll it up about 2.5 times into a cylindrical shape.
Neatly arrange the shaped dough into a toast mold for second fermentation until it reaches 70-80% of the mold's height. The optimal temperature for second fermentation is 36-38°C; avoid exceeding 38°C.
Bake in the oven at 180°C for about 40-45 minutes. Pay attention to the coloring on the surface and cover with foil when needed.
Alternatively, you can use a standard 450g toast box from Sanneng to make a regular mountain-shaped loaf.
Four years later—made again~ This time, the crust color is a bit darker.