How to make Hong Kong-style toast

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  1. Knead all ingredients except butter and salt.When it expands, add butter and salt and knead until it is completely kneaded and the film can be pulled out.Place in a warm place for basic fermentation.

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  2. When the dough has risen to twice its size, poke it with your finger and it will not rebound.shrink.

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  3. Press the dough on the panel a few times to release the gas.Divide into 3 even portions and roll into balls.Cover with plastic wrap and rest for 20 minutes.

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  4.Take a piece of dough, use a rolling pin to roll it into an oval shape, then turn it over and start from the bottom Roll it up, cover it with plastic wrap and let it rest for 10 minutes

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  5.Take a piece of loose dough and roll it out, then turn it over and roll it up to 2.5 times.After everything is rolled, place it in the toast box.Cover with plastic wrap and place in a warm and humid place for final fermentation.9 points sent to the mold
  

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  6.Preheat with 200 degrees upper and lower heat oven.Cover the toast lid.Place in the oven at 175 degrees on the lower shelf and bake for 40 minutes

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  7.Pour it out immediately after coming out of the oven.Cool on the grill until hand temperature and store in a sealed bag.It tastes better the next day.