Q: What is the key to achieving the perfect texture in this toast bread recipe?
A: The key is in the kneading process to develop the gluten properly and in the precise fermentation times to ensure a fluffy texture.
Q: Can I substitute whole eggs for egg yolks in the recipe?
A: Yes, you can use whole eggs instead of just egg yolks. The original recipe calls for 45g of egg yolk or whole egg.
Q: What’s the purpose of adding mayonnaise and other fillings to the toast?
A: Adding mayonnaise, seaweed, and pork floss as fillings adds unique flavors and textures, making the toast more savory and enjoyable.
Q: How do I know when the bread is properly fermented and ready to bake?
A: The dough should double in size for the first fermentation. During the second rise, it should reach about 80% of the height of the toast box before baking.
Seaweed and Pork Floss Filled Toast Bread
Notes
- High-gluten flour: 330g
- Milk powder: 5g
- Egg yolk/Whole egg: 45g
- Light cream: 100g
- Pure milk: 135ml
- Sugar: 50g
- Instant yeast: 4g
- Salt: 5g
- Unsalted butter: 20g
- Sesame seaweed and pork floss (for filling): 60g
- Mayonnaise (for filling): 50g
- Additional mayonnaise, parsley, and pork floss (for topping)
- Mix light cream, egg yolk (or whole egg), and milk together.
- Add high-gluten flour, sugar, salt, and yeast (placing these three in different corners) into the liquid mixture and knead until a thin film can be formed.
- Integrate softened butter into the dough and knead until it reaches the "windowpane" stage.
- Allow the dough to ferment in a warm environment (28-32°C) until it doubles in size. If using an oven without a fermentation feature, place the dough inside with a bowl of boiling water to increase humidity.
- After fermentation, punch down the dough to release gas, divide into three equal parts, shape into balls, and let them rest under plastic wrap for a few minutes.
- Gently roll out the relaxed dough with a rolling pin, add your preferred filling, and roll it up. Place the rolled dough in a mold for a second rise, making sure to keep it moist.
- Once the dough has risen to 80% of the toast box's height, brush with mayonnaise (or egg wash or pure milk), and sprinkle with pork floss and parsley before baking.
- Preheat the oven to 170°C using convection mode for 5-10 minutes. Bake the toast for 30 minutes, covering with foil if it browns too quickly.
- Remove from oven, demold, and let cool.
- Calories: Varies based on serving size and additional toppings
- Rich in carbohydrates and proteins
- Contains dairy and gluten
