Recipe Overview
This four-flavor mini toast uses one basic dough to create four different flavors: seaweed pork floss, cheese, purple sweet potato, and sausage. The key steps are mixing the dough first without salt and butter, then adding salt and butter when 8 minutes remain. After the first fermentation, divide and rest the dough, shape it into different flavors, then complete the second proofing, decoration, and baking.
Ingredients
Bread flour: 18 oz
Milk: 10 oz
Egg: 1 piece
Sugar: 1.4 oz
Cake yeast: 0.5 oz
Butter: 1.1 oz
Salt: 0.2 oz
Instructions
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Add all ingredients except salt and butter into the mixing bowl. Select Mix mode and set for 25 minutes.
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When 8 minutes remain, add the salt and butter, then continue mixing.
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Select the Fermentation program and ferment for 40 minutes.
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Divide the dough into 12 equal portions, round them, cover with plastic wrap, and rest for 15 minutes.
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Seaweed Pork Floss Flavor: Roll the dough into a rectangle, spread salad dressing and seaweed pork floss, roll it up, pinch tightly, flatten, cut into 3 strips, and braid. Fold both ends toward the middle.
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Cheese Flavor: Roll the dough into an oval, fold both sides toward the center, roll it longer, then roll up from top to bottom.
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Purple Sweet Potato Flavor: Flatten the dough, wrap 30 g / 1.06 oz purple sweet potato filling, roll it into an oval, make even decorative cuts, and fold.
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Sausage Flavor: Roll the dough into a rectangle, roll it up, cut one end, connect it into a ring, and place the sausage in the center.
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Second Proofing: Ferment at 36°C / 97°F for 50 minutes.
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Decoration: Top the sausage buns with salad dressing and ketchup. Top the cheese buns with salad dressing and shredded cheese.
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Baking: Bake at 180°C / 356°F top heat and 190°C / 374°F bottom heat for 28 minutes. Cover with foil once browned.
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Garnish: Add parsley to the sausage and cheese buns after baking.
