Soft Honey Toast Bread

Put the ingredients into the blender.

Then add the milk and stir the dough.

The dough has no dry flour, continue to mix in salt and softened butter.

Mix until it forms a dough and can stretch into a thin film.

Because the weather is hot, I make one-time fermentation toast, so after mixing the dough, I immediately take it out and knead it evenly.

Divide the dough into 3 equal parts and knead them evenly.

Roll one of the dough portions into a long strip, roll it up, (then repeat the process).

I brushed a layer of butter (softened butter or vegetable oil both work) on the toast mold. After placing it in the toast mold and letting it ferment, brush a layer of egg wash.

Beaten eggs.

To add almond slices on top of the toast, I took 90g from the dough and made 3 small buns, also brushing a layer of egg wash.

Well-prepared Snow Cream Sauce.

Will be piped into a decorating bag.

First, squeeze three lines of choux cream onto the toast, then stick on almond slices.

The same goes for the small buns: squeeze in some choux cream and add almond slices.

Preheat the oven for 5 to 10 minutes, place the mold in the middle-lower rack, bake with top heat at 180°C and bottom heat at 150°C for 20 minutes (cover with aluminum foil after the toast is colored to prevent burning).

The toast bread is golden in color, very soft, and pleasantly sweet.

The toast is sliced and very soft, delicate and fluffy, suitable for afternoon tea or breakfast.