Soft and Fluffy Toast

65°C Tangzhong: Add sugar and honey to the water, heat on stove until the ingredients dissolve and the water temperature reaches 65°C. Then pour the hot water into the flour and stir evenly without letting it cool. Cover the container with plastic wrap.

Place in the refrigerator and let it rest overnight. Use it the next day.

Mix all main dough ingredients except butter, adding the Tangzhong at the same time. Knead until a thin film of gluten can be stretched.

Add butter and continue kneading until fully incorporated.

Shape the dough into a smooth ball and place it in a proofing container for the first fermentation at room temperature.

Ferment until it doubles or 2-2.5 times in size.

Divide the dough into four equal portions. Roll them into balls and let rest for 20 minutes.

Lay the dough with the smooth side up and press slightly to flatten.

Roll it into an oval shape.

Flip it over.

Fold the left and right 1/3 portions toward the center.

Press flat and roll it long.

Roll the dough from top to bottom into a roll.

Place two shaped dough rolls per mold, seam side down, into the toast mold. Let it proof in a warm and humid environment (32°C) for the final fermentation.

Ferment until the mold is 80-85% full.

Bake in a preheated oven at 170°C (top)/220°C (bottom) for 38 minutes on the lower rack. After removing from the oven, shake the mold and immediately remove the bread. While still hot, brush the surface with softened butter. Be sure to check the tips below!