Imagine starting your morning or enjoying an afternoon break with a slice of toast that combines fluffy bread, savory pork floss, and sweet red bean paste—a perfect harmony of flavors that delights the senses. This red bean and pork floss toast offers an exceptional culinary experience worth mastering.
Premium Ingredients for Exceptional Flavor
The secret to this toast's remarkable taste lies in meticulous ingredient selection. High-quality bread flour forms the foundation, ensuring a light and airy texture. Carefully selected red beans, plump and naturally sweet, are evenly distributed throughout the dough for a smooth mouthfeel. The balanced saltiness of premium pork floss adds depth to each bite, creating a satisfying contrast with the sweetness.
The Perfect Recipe Ratio
Success depends on precise measurements. Begin by preparing a tangzhong (water roux) mixture: combine 50g of bread flour with 60g of boiling water to enhance the bread's softness. For the main dough, you'll need:
- 500g bread flour
- All prepared tangzhong
- 20g milk powder
- 60g sugar
- 6g dry yeast
- 60g beaten eggs
- 120g milk
- 120g heavy cream
- 80g water
- 8g salt
- 60g unsalted butter
- Red bean paste (to taste)
Masterful Preparation Techniques
Initial Mixing: Combine all main dough ingredients except salt and butter in a mixing bowl. Blend on low speed for one minute until fully incorporated.
Kneading Phase 1: Increase to medium-high speed for six minutes until the dough forms a rough film and appears smooth.
Kneading Phase 2: Add salt and butter, continuing to knead for another six minutes at medium-high speed until the dough becomes glossy and develops a thin, elastic membrane—the key to perfect texture.
Resting Period: Shape the dough into a ball and let it rest for 30 minutes to relax the gluten.
Dividing and Shaping: Portion the dough into 12 equal pieces. After a 20-minute rest, roll each piece flat, spread with red bean paste, then roll tightly.
Final Shaping: Fold each roll in half, make a center cut, and arrange in a loaf pan for final proofing in a warm, humid environment.
Finishing Touches: Before baking, brush with egg wash for golden color. Pipe mayonnaise in zigzag patterns, generously sprinkle pork floss, then add another mayonnaise layer for enhanced flavor.
Baking: Preheat oven to 160°C (320°F) and bake for approximately 28 minutes. Adjust time and temperature based on oven performance.
Serving: Cool on a wire rack before slicing. The finished toast presents a perfect balance of sweet red bean, savory pork floss, and pillowy bread.
Expert Tips
- Adjust liquid quantities based on flour absorption rates
- Monitor dough development rather than relying strictly on timing
- Calibrate baking parameters according to individual oven characteristics