this bread is our family’s all time favourite .. there’s always a loaf of this lying in the house… it’s tissue soft and taste extremely good when toasted as well… i swear ever since i started making this, the hubby stopped eating any other toast in Beijing…
Hong Kong Toast (once again, I forgot who the contributor of this recipe is… was some Chinese blogger)
Ingredients
250g bread flour
50g sugar (I cut down to 38g)
2g salt
3g yeast (I added 4g)
8g milk powder
135g water (I omitted milk powder and water and replaced with 135g organic buttermilk)
25g butter (I increased to 30g)
30g egg (lightly beaten)
Directions
– Mix all dry ingredients and add milk and egg. Knead till you get soft and pilable dough
– Add in softened butter and knead till dough is soft, elastic but non sticky
– Proof till dough is 2-2.5x the original size. I proofed for an hour (kitchen was 28 degrees C)
– Punch dough down, and divide into 3 equal portions (if using 450g loaf pan)
– Rest dough for 10mins. Roll dough out into a number “1” shape i.e. long and flat. Then from the point furthest away from you, start rolling up the dough towards you like a swiss roll. You will end up with a “—” looking dough
– turn the dough anti-clockwise (90 degrees) so the right side opening points to your 12 o’clock i.e. your dough should now look like a number “1” again
– Roll it out long and flat again, and roll it up like a swiss roll again. Seal seams, and place into loaf pan
– Repeat the process for the other 2 dough
– Proof dough till it is 80-90% filling up the pan
– Bake bread on lower rack of oven at 180 degrees C for 40mins
Personal notes:
– with my recent modifications, the hubby and coach both agreed they preferred this loaf to the original one ψ(｀∇´)ψ
Pollution index: 102 (unhealthy)
Hi victoria,
May I know why is it called HK toast ? Looks like one of those tangzhong breads, soft and fluffy! Did you use a special cylindrical loaf pan for this ?
Hello Ms. B… frankly, I don\’t know why it\’s called HK toast.. maybe it\’s the very same kind that Hong Kong teahouse use? 🙂 yes it is very very soft…. and yes, i used a cylindrical bread pan for this
Hi V, I just wanted to let you know that this bread is fast becoming one of our house favorite too, love the taste and texture. I have played around with the recipe a couple of times already with little twists here and there. Yesterday, i was feeling a little naughty and threw in a triangle of fruit and nuts toblerone while reducing the sugar a little, it turned out delicious, soft and creamy and a little chocolaty, just nice! Eating it with a slice of cheese now 🙂 Thank you very much for sharing this recipe!
wow i love your \’rendition\’!!! must be a perfect loaf !
Hi V, thought i would let you know, i posted this \’rendition\’ on my blog recently 🙂 http://litehomebake.blogspot.com/2013/11/quirky-oats-treats.html
Dear Victoria, I have a circular bread tin too. May I know if this recipe yields enough dough for that tin, or did you modify it for a regular loaf tin? My circular tin seems quite big. Thank you
Hi Sharon, the recipe is meant for a 450g dough recipe. I believe it can take up to 520g. U will need to know the capacity of your tin
Thank you. I will probably need to multiply the ingredients then!