Hong Kong style toast

Overview

The taste is not inferior to Hokkaido's classic toast. The dosage of this recipe is the amount of two 450g toasts.

Mix all the ingredients in the dough except butter, knead it into a dough, add butter after the dough forms, and continue kneading until the dough forms.
Knead the dough into a round shape and cover with plastic wrap for basic fermentation.
Basic ferment until the volume doubles.
After the basic fermentation is completed, take out the dough, weigh it and divide it into 6 equal parts, roll it into a round shape, cover it with plastic wrap and let it rest for 15 minutes.
Flatten the dough and roll it into an oval shape.
Fold both sides of the long oval in half, press flat, roll into a long strip, and roll up.
Place the dough roll with the seam side down and place it into the toast box, cover with plastic wrap and allow for secondary fermentation.
Ferment for the second time until the mold is 90% full, then brush with egg wash.
After preheating the oven, set the upper heat to 180 degrees and the lower heat to 190 degrees, and bake for 35 minutes.
After taking it out of the oven, shake the mold a few times, demold immediately, let it cool, and seal it in a fresh-keeping bag