Old Dough
• RedMan Bread Flour | 1207 | 25g
• Bruggeman Instant Low Yeast Blue | 10386 | 0.1g
• Water | — | 18g
• Salt | 58415 | 1g

Toast Dough (500g per person)
• RedMan Bread Flour | 1207 | 240g
• Old Dough | — | 40g
• RedMan Caster Sugar | 1417 | 26g
• Eggs | 12088 | 26g
• Bruggeman Instant Dry Yeast Brown | 10385 | 5g
• RedMan UHT Whipping Cream Dairy 35.5% Extra Whip | 106311 | 20g
• Water | — | 130g
• Deltasal Fine Sea Salt | 58415 | 5g
• RedMan Unsalted Lactic Butter | 68328 | 36g

**Method:**
1. Mix all ingredients well.
2. Proof at room temperature for 2 hours.
3. Refrigerate for 15–18 hours.

**Method:**
1. Combine all ingredients except salt and butter.
2. Begin mixing the dough, then add the salt.
3. Mix until the dough becomes soft and smooth, then add the butter.
4. For green dough: Add 1g of RedMan Green Pandan Flavoured Paste (code: 67762) to 1/3 of the dough.
5. For red dough: Add 0.5g of RedMan Rose Colour Paste (code: 67783) to 1/3 of the dough.
6. Divide the dough into three portions of 170g each. Rest for 30 minutes.
7. Shape the dough and allow it to proof for 60 minutes.
8. Bake at 160°C/230°C for 35–40 minutes. (For home ovens: Bake at 180°C with a fan on the lower rack for 30 minutes, then cover with aluminum foil for an additional 10 minutes.)