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1
Use this Taiwanese recipe (all liquid eggs in summer must be taken out of the refrigerator). First weigh the butter and slice it and set it aside. -
2
Open the scale, break the eggs from the refrigerator into the main bowl, and pour in iced milk, a total of 180 grams. Add 3 to 4 grams of yeast and 30 grams of rock sugar powder. Close the lid of the measuring cup and mix at speed 3 for 1 minute and 30 seconds. -
3
Add 260 grams of Queen high-gluten flour and activate the kneading button for 3 minutes. -
4
Add less than 3 grams of salt and 35 grams of sliced butter, and activate the kneading button for 4 minutes. Open the lid of the measuring cup here without covering it. (If there are two toasts, knead the dough for 5 minutes and 30 seconds. ) (Here Xiaomei divided it into two parts for 2 minutes, and I combined them together). -
5
Remove the knife head, take out the dough and put it on the kneading mat (you can put some butter on your hands to prevent them from sticking) and put the glove film here. -
6
Spread some butter on your hands, roll it into a round shape, put it into a large buttered bowl, cover it with plastic wrap, put it at room temperature in summer, and ferment until it doubles in size (30 to 40 degrees). It will take about minutes) (In winter, put it in the oven and add a bowl of boiling water to ferment for about 1 hour) It is best to have an oven with a fermentation function. -
7
When it has doubled in size, dip your fingers in flour and poke a hole in the middle. If it does not collapse or rebound, it is ready. -
8
Open the scale and weigh it. Exhaust the hollow fist with both hands and make it into an oblate circle. Cut a knife in the middle and cut each side into 4 pieces, for a total of 8 pieces (should be about the same weight, about 63 grams), which can fit in a home oven). -
9
Form a round shape with your hands and place it on a baking sheet lined with baking paper (ask me for a round making video) (The company’s oven is large and a little empty) The household oven is small, and each There should be space between them, as they will double in size after fermentation (and will grow even more after baking, so leave plenty of room). My oven is listed at the bottom of the recipe! -
10
Place it in a warm place to ferment until it doubles in size. It will spring back when pressed lightly (you can put it in the oven. In winter, add a bowl of boiling water to make it a warm place, about 35 degrees). If there is fermentation in the oven Functionality is the best. (About 40 minutes, longer in winter) In summer, go directly to a room temperature place (balcony) to preheat the oven to 160 degrees for 20 minutes. Remove, brush with egg wash and sprinkle with sesame seeds. -
11
Place in the preheated oven, middle and lower racks, at 160 degrees for 20 minutes (the actual temperature of each oven is different, so you should observe it from the side for the first time, especially in the last few minutes). Insert a nice yellow toothpick (as shown in the picture) and when it comes out clean, it's done. -
12
Take it out and let it cool on the grill (after cooling, put it in a sealed bag as soon as possible). -
13
Soft and sweet, you can cut it across the middle to make burgers. -
14
You can make toast (see the toast recipe and ask me for it) until it is 80% full. I like to bake it with the lid on. -
15
Very good! Falling in love with this recipe recently. TM6 has one-shot toast, which is faster (ask me for the first-shot plastic surgery video). I like the second-shot toast, which tastes better -
16
You can make Xiaomei’s red bean paste filling, which weighs about 30 grams. The dough is about 60 grams. 
17
The meal buns stuffed with red bean paste are delicious.-
18
In my home oven, 8 pieces should be placed diagonally like this (if divided into 9 pieces, it will be a bit small for making hamburgers). Place them according to your own oven. After cooling, bag it immediately. If you can't finish it within a day or two, put it in the refrigerator for quick freezing. If you want to eat it the next day, take it out of the freezer the night before and put it in the freezer. Bake it back in the oven for 3 minutes the next day and it will be as soft as ever.
Tips
Grease a large bowl with butter and set aside. Prepare all ingredients. Read the recipe carefully before cooking.
If you are making two toasts, multiply all ingredients by 2 and the total kneading time will be 8 minutes and 30 seconds.
Prepare an egg for the lunch bag, stir the whole egg into egg liquid, and brush the surface after the second batch.
The oven must be preheated in advance, and when making bread, be sure to strictly follow the recipe to avoid failure.
It’s also great if you make two toasts????. 520 grams of flour, multiply all ingredients by 2, cover and bake at 180 degrees for 45 minutes.