How to make Hong Kong-style toast

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  1. First, dissolve the yeast with 100 grams of warm water (within the amount) and let it sit for about 15 minutes to increase its activity.Mix all the ingredients except butter.Pour in the yeast water and additional water, mix well and let it sit for a few minutes to allow the flour to soak up the moisture and make it easier to form a film.Then start kneading.Knead with the strength of your wrist.Press the dough with one hand and press forward with the other hand to pull out the fascia.You can knead, throw or pull it.

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  2. When the dough is kneaded until a large piece of fascia can be pulled out, add butter and continue kneading.You can knead the dough with the warmth of your hands to speed up the melting of the butter and make it blend into the dough faster.Once fully incorporated, continue kneading the dough until you can pull out a large, non-breakable film.

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  3. Knead the dough into a ball, seal it and ferment it at room temperature until it doubles in size.Divide it after fermentation.Divide into three equal portions, roll into balls, cover with plastic wrap and ferment for 15 minutes.Roll it into an oval shape and roll it from top to bottom, then roll it into a long strip and put it into the mold.

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  4.Put it in the oven and put a bowl of hot water inside to increase the humidity.When the weather is cold, you can turn on the oven fermentation function and make it until it is 90% full (I like 10% full)

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  5. Preheat the oven to 180 degrees and bake on the lower shelf of the oven for about 40 minutes.Keep an eye on it for about ten minutes, and cover it with tin foil in time to avoid over-coloring.Immediately after baking, take it out and place it on a rack to cool.Keep it sealed when it is warm enough in your hand.

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  6.Finally, here is the finished picture