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Seaweed and Pork Floss Filled Toast Bread

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Notes

Ingredients:
  • High-gluten flour: 330g
  • Milk powder: 5g
  • Egg yolk/Whole egg: 45g
  • Light cream: 100g
  • Pure milk: 135ml
  • Sugar: 50g
  • Instant yeast: 4g
  • Salt: 5g
  • Unsalted butter: 20g
  • Sesame seaweed and pork floss (for filling): 60g
  • Mayonnaise (for filling): 50g
  • Additional mayonnaise, parsley, and pork floss (for topping)
Instructions:
  1. Mix light cream, egg yolk (or whole egg), and milk together.
  2. Add high-gluten flour, sugar, salt, and yeast (placing these three in different corners) into the liquid mixture and knead until a thin film can be formed.
  3. Integrate softened butter into the dough and knead until it reaches the "windowpane" stage.
  4. Allow the dough to ferment in a warm environment (28-32°C) until it doubles in size. If using an oven without a fermentation feature, place the dough inside with a bowl of boiling water to increase humidity.
  5. After fermentation, punch down the dough to release gas, divide into three equal parts, shape into balls, and let them rest under plastic wrap for a few minutes.
  6. Gently roll out the relaxed dough with a rolling pin, add your preferred filling, and roll it up. Place the rolled dough in a mold for a second rise, making sure to keep it moist.
  7. Once the dough has risen to 80% of the toast box's height, brush with mayonnaise (or egg wash or pure milk), and sprinkle with pork floss and parsley before baking.
  8. Preheat the oven to 170°C using convection mode for 5-10 minutes. Bake the toast for 30 minutes, covering with foil if it browns too quickly.
  9. Remove from oven, demold, and let cool.
Nutrition:
  • Calories: Varies based on serving size and additional toppings
  • Rich in carbohydrates and proteins
  • Contains dairy and gluten