Foodabc Chinese cuisine Hong Kong cuisine

Hong Kong style toast

2024-05-04 14:58:50 130

When making chocolate cocoa toast and Hong Kong style toast, I was in a hurry and only rolled it once. The second round of low-temperature fermentation lasted for 18 hours and I thought it would be lost. With a try and see attitude, I baked it and it turned out to be a soft little sister. What a surprising surprise! I shared Professor Dawang's recipe!

Details of ingredients

High powder250g
White sugar50g
Egg liquid30g
milk140g
yeast3g
salt2g
butter25g

Technique

difficultybeginner
workmanshipbaking
tasteMilk fragrance
timeThree hours

Steps to make Hong Kong style toast

1. Pour the ingredients of desalinated butter into a large bowl, mix well, and then pour them into a bread bucket to stir.
2. After a program, add butter and salt and continue stirring.
3. The kneaded dough can pull out a thin film that is not easily broken.
4. Put it in a pot and cover it with a cling bag for fermentation.
5. Fermented dough.
6. Fingers can stick to powder and poke holes without retracting (or slightly retracting) without collapsing (collapse means it has been fired)
7. After pressing the exhaust, divide the dough into three parts and cover it with a cling bag to relax for about 10 minutes.
8. Take a ball and roll it into a tongue shaped shape. After flipping it over, roll it up from top to bottom, and pinch the joint tightly (I only rolled it out once due to time constraints)
9. Put the toast box with the mouth facing downwards (put it on both sides first and then in the middle) and let it ferment at 35-38 degrees Celsius. Fill it up in 8-9 minutes.
10. Place the preheated oven at 150 ℃ and lower layer for 35-40 minutes (temperature time is for reference only)
11. Take out the furnace and gently shake the mold to air until it reaches hand temperature and is sealed for storage.
12. Very soft.
13. A great recipe.