A recipe that I promised to share with everyone, but I just didnt have the time. Yes, better late than never right? :P
Here you go~ Shibuya Honey Toast which everyone loves! ^^
Btw, why is it call Shibuya? When I was in Shibuya, Japan, I never see a single thick toast! In fact I thought it should be call Bangkok Thick Toast? Because of that legendary After You Cafe's thick toast!! Or if you prefer Dazzling Cafe's version? ^^
Ok, just to name a few.
There are far too many cafes jumping into the bandwagon of Shibuya Toast!
So I jump into it as well. Hahahah! By making my own version~
Now, before you can bake your own honey thick toast. Of course you need a piece of thick toast!
Correct me if I'm wrong, but I don't think it is very easy to find them being sold outside? So I recommend you to make one yourself! ^^
Definitely a simpler job if you have a breadmaker at home. But it is ok if you don't! You can knead it by hands! Just like what I did. Good workout ya? :P
There are many bread loaf recipes out there that you can try! But I've decided to give the famous Wu Pao Chun's Champion Toast 金牌土司 a try! ^^
375g bread flour30g sugar3/4tsp fine salt20g butter 1tsp instant yeast240g milk
1. Mix bread flour, sugar and yeast in the mixing bowl, mix well. Add in salt and milk, mix into a dough and knead to combine.
2. Add in butter, knead until dough becomes shiny and smooth.
3. Proof the dough for 1 hour or until double the size.
4. Divide dough into 2 equal balls, then allow them to rest for another 10 minutes.
5. Flatten one of the ball into a rectangle shape and roll it up. Repeat for the second ball.
6. Place the 2 doughs into a baking tin (I use Pullman tin) and allow for final proofing for another 1 hour.
7. Bake in a preheated oven at 190 degree Celsius for 30 minutes.
The reason why I like this recipe is because it is so straight forward! The end result was really soft too!
Currently favourite bread loaf recipe. :D
Btw, at the side is an avocado milkshake! ^^
Alright, some of you may wonder how to you keep a big loaf like this for long? Especially after you spent so much effort in baking, you definitely won't want the loaf to spoilt right?
I refer to here!
It is really important to wrap your bread well and store it in FREEZER. Not refrigerator. My bread was well kept for a month with this method! ^^
Ok now, the exciting part! To make the shibuya toast!
I refereed to Eugenie's Kitchen for step-by-step guide. :)
Thick unsliced sandwich bread
1/3 cup unsalted butter, softened
¼ cup granulated sugar (I use brown sugar)
1 tsp vanilla extract
Fruits and ice cream for topping
1. Make 2 incisions horizontally and another 2 incisions vertically on the thick toast. Make sure you don’t cut all the way through!
Not very creative. But yup. :D
Made better with some gula melaka syrup. Heh.
Crispy on the outside, but the bread was so soft within!! <3
REALLY ADORE THIS 金牌土司 RECIPE! :D
Made a savoury toast with this 金牌土司 too! Omg! So good!!
Recipe coming your way soon~ ^^
ps: Follow me on dayre for more instant updates and recipes because I'm getting lazy to blog here! :P