Shibuya Honey Toast


Group A
Bread Flour 800g
Hokkaido Bread Concentrate200g

Sugar 75g
Salt 15g
Mauripan Instant Yeast 15g

Group B
Water 630g

Group C
Shortening 50g

Baking Step: 

  1. Mix ingredients A with mixer at low speed for 1 min. Add in Ingredients B and mix for 2-3 mins.
  2. Add in the shortening and mix for 1 min. Change to medium speed and mix until the dough is well-developed (9 – 10 mins).
  3. Rest dough for 10 mins. Divide the dough into 400g dough, round up and rest for 10 mins.
  4. Mould and place the dough into baking tin and cover with lid.
  5. Proof the dough at 38°C, 85% RH for 65 – 70 minutes, or until double its original size.
  6. Bake at 200°C for about 30 minutes.