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)

hong kong toast

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)

– 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

hong kong toast
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)


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