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.
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