【Baking】Hong Kong style toast

Overview

Go to the Baking official account (WeChat search: Baking), and you can also watch the production video!

Knead all the ingredients except butter to the expansion stage, and stretch the dough so that the edges of the holes are irregular. Add butter and knead until complete. A thin film will be visible after stretching the dough, and the edges of the holes will be regular.
Cover the dough with plastic wrap and place it in a warm place (about 30°C) to ferment until it doubles in size. If you poke a hole with dry flour with your finger and it does not shrink back, it means the fermentation is in place.
Take out the dough and press it to deflate, divide it into three parts and roll them into rounds, cover with plastic wrap and let rest for 20 minutes
Roll the dough into an oval shape, roll it up from bottom to top, and continue to rest for 10 minutes.
Then roll the dough into an oval shape, roll it up about 2.5 times, and place it into the toast mold with the seam facing down.
Place in the oven to ferment until the mold is 8 or 9 minutes full. Add a bowl of hot water to increase humidity during fermentation.
Preheat the oven at 180° and bake for 35-40 minutes. Immediately after taking out the oven, pour it out to cool. Once it is cool to hand temperature, seal it and store it.