Hong Kong style toast

Pour all the ingredients except butter into the basin

Use chopsticks to mix evenly until there is no dry flour dough

Move to the kneading mat and knead the dough by hand (it will be very sticky at first)

When the dough is kneaded until it does not stick to your hands and the surface is smooth, add the softened butter and continue kneading

Knead until the film can be pulled out

Cover with plastic wrap and ferment

Let the dough rise until doubled in size

After deflating, divide into three equal parts, cover with plastic wrap and let rest for twenty minutes

After relaxing, roll it out with a rolling pin

Turn over and roll up

Roll out three pieces of dough, cover with plastic wrap and let rest for ten minutes

After relaxing, roll it out with a rolling pin

Flip and roll up (2.5 to 3 turns)

Place into non-stick toast mold for secondary fermentation

When the dough has risen to about 80% full, cover it with a toast lid, put it into the bottom of a preheated oven at 180 degrees and bake for 40 minutes

Pour it out immediately after baking

Place on rack to cool

You can eat it after slicing it!

The milky flavor is very strong and delicious!

Overview

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Ingredients

Steps