Finished dish photo of Jin Dawang's Hong Kong-Style Toast ~ Queen Flour Reduced Sugar Version

Jin Dawang's Hong Kong-Style Toast ~ Queen Flour Reduced Sugar Version

Hong Kong-style toast is a classic recipe by Mr. Dawang that has been highly praised by many, including myself. It's delicious no matter how it's made. I previously documented the recipe using the sponge method, but this time I used the direct method with Queen Japanese toast flour. Since it's for my parents, I reduced the sugar and increased the water content. You can also use the original recipe. Many people ask me about the difference between Queen flour and Golden Statue flour. Personally, I find their water absorption abilities similar, but Queen flour tastes better to me. This recipe includes tips for kneading dough during summer. The recipe is sized for one 450g toast mold. Please read the tips before starting!

Ingredients

Bread Flour (Queen Japanese Toast Flour)250g
Milk Powder8g
Caster Sugar (Original recipe 50g)28g
Dry Yeast3g
Salt (Original recipe 2g)3g
Egg (Original recipe 30g)45g
Water (Original recipe 135g)145-155g
Butter25g

Steps

1

Combine all ingredients except salt and butter, knead until dough is stretchy. Add the salt and butter, then knead until fully developed.

undefined 1
Click to enlarge
2

Form into a ball and leave to rise until doubled in size. Check by poking the dough; it shouldn't bounce back or collapse.

undefined 2
Click to enlarge
3

Divide into three even portions, shape into balls, and let rest for 10-15 minutes. (I often skip the resting step. When dividing and shaping, avoid deflating the dough. If you're not experienced, deflating is fine—it's just an extra step.)

undefined 3
Click to enlarge
4

Roll each piece into an elongated oval shape.

undefined 4
Click to enlarge
5

Roll up 1.5–2 turns, cover with plastic wrap, and let rest for 15 minutes.

undefined 5
Click to enlarge
6

Roll out again into a tongue-like shape, pressing out any surface bubbles.

undefined 6
Click to enlarge
7

Flip the dough, roll up 2.5–3 turns.

undefined 7
Click to enlarge
8

Place seam-side down into the toast mold.

undefined 8
Click to enlarge
9

Let the dough rise in a warm, moist place at approximately 38°C until fully proofed. A properly proofed dough will spring back slowly when pressed. Proofed dough should appear smooth and elastic, not sticky or wrinkled.

undefined 9
Click to enlarge
10

Bake in a preheated oven at 180°C, middle-lower rack, with top and bottom heat for 35 minutes. Adjust time and temperature based on your oven.

undefined 10
Click to enlarge
11

After 10 minutes of baking, once the height is set and surface begins to brown, cover with foil.

undefined 11
Click to enlarge
12

Remove from oven, tap it once to release, cool on a wire rack until slightly warm, then seal for storage. Slice after fully cooled.

undefined 12
Click to enlarge
13

Here's a view from another side. I didn't roll the dough very well this time, but the color is beautiful.

undefined 13
Click to enlarge

Cooking Tips

Tips: 1. To make tall toast, ensure you knead the dough until gluten forms, but not too thinly—thin dough lacks elasticity. Aim for thin but unbreakable dough. 2. Apply a small amount of oil to your hands and rolling pin during handling to prevent sticking. If it’s still too sticky, use a bit of dusting flour, but don’t overdo it, as too much can affect the bread’s texture. 3. First proofing is best at around 28°C, and the second proofing at about 38°C. Do not exceed 40°C. 4. Be gentle when rolling and shaping the dough. 5. This toast has a high water content. If you’re a beginner, don’t add all the water at once. Reserve some water and add gradually as you knead. 6. In summer, you may slightly reduce the water content and yeast amount. Pay special attention to dough temperature—high temperatures make the dough sticky and promote early fermentation. Aim to keep the dough temperature below 26°C, ideally under 28°C. If room temperature exceeds 30°C, consider kneading in an air-conditioned room, using ice cubes to substitute part of the water. If using ice, knead slowly at first to avoid damaging the gluten. Finish kneading within 30 minutes; if not, incorporate yeast after 10 minutes of kneading.