after playing around with the ingredient mix for a few years, I finally found my favourite version – have you?
making pizza buns out of this – second day in a row I’m making this – that’s how good it is
这个夺命软吐司让我玩了 N 次，终于给我找出一个令我特 LIKEY 的版本- 你呢？你找到了你的么？
这个披萨餐包连续做了两天- 真的很好吃！
Ingredients (makes 6)
dough
260g bread flour
3g instant dry yeast
4g sea salt
20g caster sugar
1 egg (net weight 50-53g) + 100g whipping cream + milk = 220g
topping
1 slice free range bacon, chopped into small pieces
4 cherry tomatoes, sliced
half a peel/layer of brown onion , chopped
handful of spring onion, chopped
6 slices of cheese
食材（可做 6个）
面团
面包粉 260克
即溶干酵母 3克
海盐 4克
细砂糖 20克
鸡蛋（净重 50-53克）+淡奶油 100克+牛奶 = 220克
馅料
溜达猪肉培根 1 片、切小块
圣女果 4粒、切片
白洋葱 半片、切小块
青葱 一把、切细
乳酪片 6片
Directions/做法
mix all dough ingredients together and knead till window pane stage
(took me 25 mins on kitchenid mixer)
面团食材混合、揉至完全
（厨师机越 25分钟）
divide dough into 6 equal portions without punching dough down
shape into ball and proof till double in size
面团无需排气、分割成 6等份
整形成圆球、发酵至双倍大 
meantime fry chopped white onion and bacon together till lightly browned
set aside
面团发酵当儿，将培根和白洋葱爆香至稍微上色
备用 
flatten proofed buns gently
发酵过的面团轻轻擀平 
absolutely optional move here but you can brush the buns with the oil that oozed out from the bacon during frying
此步可免： 可选择在面团表面刷上之前煎培根流出来的油 
top with sliced cherry tomatoes and then bacon and onion
码上切片的女圣果，然后撒上培根和洋葱 
sprinkle spring onions
撒上青葱 
finally place sliced cheese on top
最后叠上乳酪片 
bake in centre rack of 180 degrees C preheated oven for about 16 mins
(Baking time and temperature for reference only)
送入预热至 180摄氏度中层烤箱烤 16分钟
（烘焙时间和温度仅供参考）
this is how the babies look after baking for 6 mins
送入烤箱 6分钟后
Personal notes/温馨小贴士:
– set aside 20g of milk (i.e. use 200g hydration as a start) and add as deemed necessary when kneading dough
奶水不要一次加至 220克。刚开始和面时先用 200克湿性食材。和面后再适当加入剩余的 20克奶水
– you can add up to 6g sea salt if you like to make a salty toast
如做吐司，盐部份可加至 6克。吐司会带一点儿咸味儿 ～ 挺好吃的
– this is what I mean by half a peel of onion
半片白洋葱是这个模样哒 
– bought my free range bacon from little farms
咋们家溜达猪肉培根是在 little farms 买的 
– bought the cheese slices from Don Don Donki
乳酪片是 Don Don Donki 买的 
Hi. Thank you so much for sharing this recipe. Would love to bake this too… May I know what speed you used on your kitchenaid when you knead the dough for 25 mins?
Hello Connie
Speed 1 for mixing and 2 for dough to come together. Thereafter I knead and toggle between speed 2 and 4. Hope this helps
Can I use speed 4 all the way and shorten the kneading time?
For mixing stage no. Thereafter It depends on how heavy the load is. What I mean here is, if ur flour absorbs liquid v well, then it will laden the machine with a high speed kneading. However if your flour doesn’t absorb liquid that well, the dough will be quite “slimy”. If ur dough is that, then yes u can use speed 4 throughout and kneading time will be shorten. This is because a more hydrated dough is less of a burden to the machine .
Hi..may i know how long do u proof the dough for?tks
Hi I can’t really recall but with SG weather , maybe 45mins. I don’t usually track cos I test the “done-ness” by pressing on the dough. Hope this helps
I have tried the dough and it is the first time I kneaded the dough till window pane. I used Kenwood Mixer and actually mixed it for 20 minutes before realizing that I was using no2 not no3. So I kneaded it for another 10 minutes till window pane. The buns turn out soft and fuffy and moist. Thank you very much for sharing the recipe. It is the whipping cream that did it, isn’t it?
Hi I’m happy to hear that. No it’s not the whipping cream. Rather it’s the proportion of wet to dry ingredients which makes this easy to knead and hence achieving the window pane 🙂
Thank you for your response. I used the same dough to make buns with red bean filling. I rolled out a 60g dough, filled in and rolled it like making a cinnamon role. Proof it and bake. The outcome: it was not as soft and fluffy as the unrolled bun. Is it because of the pressure of rolling that deflate the air in the dough?
Yes and It also depends on how thinly you have rolled out and your baking time. I have used the same for cinnamon buns and it was still great 🙂
Do you have a receipt for cinnamon rolls to share? I could not find one on the website.
I have the same problem too. My buns always come out stiffer as compared with my bread loaf with the same batch of dough. Does that mean I need to roll the dough out flatter?
You need to adjust baking time as smaller buns take shorted time
Hi, is that no butter in the dough or you just missed when typing? Thanks.
No butter due to high whipping cream usage.
If i dont havr whipping cream. Can i subs it with butter / margarine / milk?
Hi I suggest you use the original killer toast version : http://bakingintotheether.com/2015/11/10/killer-toast/
Hi Victoria. Can I use thickened/heavy cream instead of whipping cream? Thanks
Hi I haven’t tried but it shouldn’t stop u. Due to difference in density, you may need to adjust the quantity needed
Hi.. I want to ask if I use self-raising flour is ok too? So i can omit bread flour and instant yeast?
Hi no substitution in bread flour
Hi Victoria, I use this nee killer toast recipe for baking toast and it’s very nice!
Can I check how do I make a chocolate version? Jus add 10g cocoa powder?
Also can I substitute Greek yogurt for whipping cream?
Hello you definitely can sub with cocoa powder. I will probably just use 10g cocoa powder but give it more chocolate character by adding in chocolate paste/syrup and chocolate chips. You must adjust the hydration needed since cocoa powder tend to be drier. You can use Greek yogurt but I am not sure how much difference in texture it will be. Hydration needs to be adjusted accordingly as well
Thank you Victoria!
Btw when I use this recipe for toast, I will divide into 3 portions, roll Out flat and Swiss roll, but the dough always shrink back and can’t stay in place, is it suppose to be like that or is it because it’s under knead?
Under kneaded. If dough is well kneaded you will not have that issue
Ok thank you. It still taste good and was soft on subsequent days but Next time I will try to knead longer!
Hi Victoria, just to confirm – after mixing until windowpane stage, there’s no need to let the dough rise? Do i just directly shape it, and only let it rise once after shaping into individual buns? Thanks!
yes indeed
Hi Victoria, whipping cream needs to be at room temperature? Or ca be used straight from the fridge?
Hi in a hot temp like singapore, all my ingredients are cold (except sugar and salt). So whipping cream is cold as well
Possible to proof 2 times using this recipe?
U can but it defeats the purpose of a “one proof” concept
Hi. May I know what type of whipping cream is used? How about those with 35% fat? Is this texture softer & fluffier than the original recipe (without whipping cream)? Thanks in advance.
Yes this is fine
Hi Victoria,
Thank you so much for sharing this recipe.
I just made it yesterday, and it is the softest bread I’ve ever had, even on the next day it was still as soft!
Hi Victoria, if i want to the killer toast to have sweet potato flavour, can you suggest how much mash sweet potato should i add and any adjustments do i need pls ? Thanks so much.
Hi Victoria
May i ask you for the killer toast can i have it in sweet potato flavour? If so can u suggest how much mash of sweet potatoes do i need to add and any other adjustments i need to alter pls ?
Hello, I haven’t tried though it’s on my to do as many people had asked me this question as well. I will work on it for sure