Hong Kong style toast - skillfully using a bread maker to make classic and delicious bread

1. (My bread maker: Bai Cui PE8800A bread maker) Put all the ingredients (except butter) into the bread bucket in the order of liquid first and then solid, remember to add yeast last, and dig a hole in the middle of the flour to put it in. Do not mix yeast and salt to avoid reducing the fermentation effect of yeast. Milk should not be added at once. You can reserve 10 grams because different brands of flour have different water absorption properties, so it should be added according to your own flour.

2. Start the bread maker program 8 and start kneading the dough (the function of program 8 is to make and ferment dough, a total of 1:30. Knead the dough for 20 minutes, ferment 1 for 30 minutes, ferment 2 for 40 minutes and heat it. I just used this program to knead the dough).

The kneading process ends after 3.20 minutes, and the first kneading process ends. Turn off the bread maker. At this point, the dough is relatively smooth and resilient.

4. Add butter that has been cut into small pieces, select program 8 again, and knead the dough for 20 minutes before the second kneading program ends. Turn off the bread maker. At this point, the dough is very resilient and smooth.

5. Take a small piece of dough and observe its gluten formation. Gently spread the dough with your fingers until it forms a relatively transparent film. If the thin film is punctured, the edge of the hole is smooth and circular in shape. This is the complete stage. When the dough is fully kneaded, it is the best state to make a toast, which means that you have already made half of the bread successfully.

6. Take out the kneaded dough and round it up. Take out the mixer blade from the wheel and put it into the dough. Cover with plastic wrap for the first fermentation.

7. Ferment to twice the original size. The first fermentation is over.

8. Take out the dough and divide it into three equal parts. Exhaust rounding. Relax for 15 minutes.

9. Start plastic surgery. Roll the loose dough into long strips and weave them into three braids. (The shape of the bread is arbitrary)

10. Wrap the bread bucket in tin foil.

11. Conduct a second fermentation. Ferment to twice the original size, and the second fermentation ends. Brush the surface with egg mixture and sprinkle an appropriate amount of coconut meat or coconut paste (if not available, just brush the egg mixture).

12. Select program 10, set the time to 40 minutes, select "medium" for color burning, bake until the surface is golden, press the surface with your hand, and if it rebounds immediately, it means it is baked. Pour the bread out of the bread bucket, let it cool, and then it can be consumed.

13. The skin is very thin, soft, and delicious!