Heartbreaker Deadly Soft Toast (Bread Roll)

Use this Taiwanese recipe (in summer, all liquid eggs should be taken out of the fridge). First, weigh the butter, cut it into slices, and set it aside.

Open the scale, crack the eggs taken from the refrigerator into the main bowl, pour in 180 grams of cold milk. Add 3 to 4 grams of yeast and 30 grams of rock sugar powder. Cover with the measuring cup lid, and mix at speed 3 for 1 minute and 30 seconds.

Add 260 grams of Queen high-gluten flour and start the kneading function for 3 minutes.

Add up to 3 grams of salt and 35 grams of sliced butter, start the kneading function for 4 minutes. At this point, you can open the measuring cup lid without closing it. (If making two loaves of toast, knead for 5 minutes and 30 seconds) (Here, Xiao Mei divided it into two sessions of 2 minutes each, I combined them together).

Remove the blade, take out the dough and place it on the kneading mat (you can rub some butter on your hands so it won't stick); at this point, cover with plastic wrap.

Rub some butter on your hands, shape into a ball, and place it into a buttered large bowl. Cover with plastic wrap. In summer, leave it at room temperature to ferment until it doubles in size (about 30 to 40 minutes). In winter, place it in an oven with a bowl of boiling water to ferment for about 1 hour. An oven with a fermentation function is best.

Let it rise to double its size, dust your fingers with flour, poke a hole in the middle; if it doesn't collapse or spring back, it has risen properly.

Turn on the scale and weigh it. With both hands in hollow fists, press out the air, shape it into a flat round, cut a slit in the middle, then cut each side into 4 pieces, making a total of 8 pieces (they should be roughly the same weight, about 63 grams each, which fits perfectly in a household oven).

Roll into a ball by hand and place it on a baking tray lined with parchment paper (you probably want a video of me rolling it into a ball) (The company's oven is big and a bit empty). Home ovens are small, so leave some space between each one. After proofing, they will double in size (and will get bigger after baking too, so leave enough room). My oven arrangement is at the very bottom of the recipe!

Ferment in a warm place until doubled in size; it will spring back when lightly pressed (you can put it in the oven, or in winter, add a bowl of hot water to create a warm place, around 35°C). If your oven has a fermentation function, that's best (about 40 minutes, longer in winter). In summer, leave it at room temperature (balcony). Preheat the oven to 160°C for 20 minutes. Take it out, brush with egg wash, and sprinkle with sesame seeds.

Place it in a preheated oven, middle-lower rack, at 160°C for 20 minutes (the actual temperature varies with different ovens, so you need to watch it the first time, especially in the last few minutes). When the color turns a nice yellow (as shown in the picture) and a toothpick inserted comes out clean, it is done.

Take it out and place it on a cooling rack to cool (once cooled, put it in a sealed bag as soon as possible).

Soft and sweet, you can make a horizontal cut in the middle to make a hamburger.

Can be made into toast (see the toast recipe, ask me for it) filled to 80%, I like to bake it with the lid on.

Very good! I've recently fallen in love with this recipe. On the TM6, the first rise makes the toast, which is faster (they asked me for a video of the first rise shaping). I prefer the second rise; the texture is better.

You can wrap the red bean paste made by Xiaomei, with the filling weighing about 30 grams. The dough skin is about 60 grams.

Red bean paste stuffed bun, very delicious.

For my home oven, place 8 of them at a slant like this (if you divide into 9, they are a bit small for burgers). Arrange them according to your own oven. After cooling, pack them into bags immediately. If you can't finish them within a day or two, put them in the freezer. If you want to eat them the next day, take them from the freezer the night before and put them in the refrigerator to keep fresh. The next day, reheat them in the oven for 3 minutes, and they will be soft as before.