Hokkaido Toast

Overview

The toast needs to be bagged and stored within 4 hours from the time it is baked to when it cools.

Mix all the ingredients and knead the dough twice with a bread machine for a total of 40 minutes.
Ferment until doubled in size.
Knead the bread machine again and deflate the dough. (20 minutes)
Divide into 3 even portions, roll into balls, and let rise for 10 minutes.
Take a piece of dough, roll it into an oval, and roll it up.
Put into toast mold.
Secondary fermentation.
Brush with egg wash.
Preheat to 170 degrees, place the lower shelf of the oven, set the heat to full, and bake at 170 degrees for 40 minutes. (For the last 15 minutes, open the lid and add color)
Once cool, slice.