Hong Kong style toast

1. The original recipe contained water, but I replaced it with milk, 135g. I put it in a bread bucket and added 2g of salt first

2. Add 50g of sugar

3. Add 30g of beaten egg mixture

4. Sift in 225g of high gluten powder

5. Sift in 25g of low gluten powder

6. Then add 8g of milk powder

7. Add 3g of yeast

8. Finally, add 25g of olive oil

9. Then follow a program that combines both sides

10. Do not open the lid after completing the dough mixing program. Let it ferment naturally for more than an hour. Once it is 80% full, it can be baked

11. Set the baking program, I set it to 40 minutes

12. Just baked, the color on the upper surface is also very uniform!