🍞🍳 Egg Pan Toast — Soft Bread with Savory Egg Topping!

Making the Bread

1. Mix White Swan Flour (1) with milk and cook until thick. Cover with plastic wrap and let cool completely.
2. Combine White Swan Flour (2), whipping cream mix, U-99 improver, and yeast.
3. Dissolve sugar and salt in water and add to the dry ingredients. Mix well.
4. Add the cooked flour paste and butter, then knead until smooth.
5. Divide dough into 50 g portions. Flatten, roll into an oval shape, and let rest until doubled in size.
6. Brush with egg wash and score the top lengthwise.
7. Bake at 200°C (400°F) for 10–12 minutes.
8. Slice the bread, fill with Chinese sausage, Vietnamese sausage, seasoned pork, and egg.
9. Wrap in foil and bake until the egg sets.
10. Garnish with coriander and spring onion before serving.

Making the Egg Pan Filling

1. Heat oil in a pan.
2. Add diced onions and minced pork.
3. Season with soy sauce, oyster sauce, sugar, salt, and pepper.
4. Cook until fragrant and well combined.
    
   📍 Yield:
   ➡️ 9 servings