Pork Floss Toast Bread (Poolish Method)
Ingredients
- Poolish Preferment
- 150 Bread flour
- 150 Water
- 1.5 Yeast
- Main Dough
- 600 Bread flour
- 254 Cold milk
- 100 (2) Egg
- 50 Sugar
- 45 Milk powder
- 6 Yeast
- 50 Butter or coconut oil
- 6 Salt
- Cheese Filling
- 200 Cream cheese
- 90 Heavy cream
- 20 Sugar
- 20 Matcha powder
- Mario Walnut Bun Glaze
- 108 Egg white
- 80 Sugar
- 90 Almond flour
- 8 Cocoa powder
Instructions
- Prepare the poolish preferment the night before. Mix the ingredients, let ferment at room temperature for 1 hour, then refrigerate overnight.
- Combine the poolish with all main dough ingredients except butter and salt. Mix until a rough film forms, then add butter and salt and knead until a smooth glove-film stage. Divide off 600g of dough for the plain toast; add cocoa paste to the remaining dough and continue kneading to form two separate doughs.
- Place in the oven to proof for 40 minutes until doubled in size. Remove, divide into portions, and rest for 20 minutes. For the pork floss toast, roll out the dough, fill with pork floss and dried pork slices, roll up, split in half, and place in the mold. Proof until the mold is 80% full.
- Bake in a combi steam-oven on the second-to-last rack at 180°C with convection baking for 36 minutes (35 minutes is sufficient). Cover with foil after 8 minutes to prevent over-browning. The loaf rises beautifully with a soft, fluffy crumb.
- Shape the cocoa dough into a shuttle shape — narrower at the ends, slightly wider in the middle — for the Mario cocoa toast.
- Brush the surface with egg white, then press into crushed nuts. Place in the oven to proof. This dough expands significantly, so space them out — fit no more than four on a baking sheet.
- Pipe the mixed almond-cocoa glaze on top. Bake in the oven with convection baking at 170°C for 20 minutes.
- They fill out the entire pan. Well-kneaded dough proofs beautifully and smells amazing.
- Make the matcha cheese filling: soften the cream cheese with sugar, then mix in the heavy cream. Pipe into the bread using a piping bag. Perfect!
