At the end of the 16th year, I put my hands into the sleeves and bowed back in the cold wind. When I shivered and stood in the empty driving school, I waited until the pile was piled up. Then I went through a crash when I was hit by a suspicious subject. I secretly vowed to wait until the end of this long and hard journey of learning the car, I must re-plan my new life, do bread and take pictures, breeze in the honey-like sunshine. Ah, how wonderful and exciting it is. But the result is, haha, you know, it is still the same. Until one day I suddenly wanted to do something, so the toast was born. I have always been a fan of Japanese-style big sweets, which may stem from some kind of plot in my heart. I spent the night with my brother's childhood in the breakfast of cabbage noodle soup and chopped green onion noodles. Occasionally, occasionally, when the cart selling bread passes by the door, my mom will buy a bag from the hawker. I still remember clearly now that the simple packaging has the words "Hong Kong-style bread" printed on it, fifty cents, and four flat squares. I will sit side by side with my brother at the short table, carefully tearing off a piece of bread that can be brushed, pinching it with your fingers, until it finally becomes a hard scorpion, and then eat it with relish, and enjoy it. Fortunately, there will be a sandwich of hawthorn jam. Until now, I still remember the bread, although every time I go home, I will go looking for it. But unfortunately, there has never been a single bread that can completely coincide with the one in my heart. So later, I wrote a recipe for Hong Kong-style toast, so I miss it. Today's cotton toast has more or less the shadow of Hong Kong spit.
Mix all the materials except the butter and stir slowly. After the dry powder is not visible, stir it into a mass. Quickly mix the dough until it is agglomerate, smooth and pull out the translucent and more elastic film (about 7-8%) and start adding butter. Quickly stir the butter until it disappears. When the dough is fine, smooth, and the cylinder is not wet, you can pause the chef machine. Pull the dough with your hand to feel whether it has very good ductility. If the above conditions are met, the toast dough is stirred. After the fight is finished, start the cylinder, cut a small piece of dough and gently pull out the glove film (10%), then roll the dough into a warm place for the first fermentation. If there is a fermentation tank, the temperature can be set to 28 degrees and the humidity is 80%. . (The specific face video has been sent to Weibo)
When the dough is about twice as thick, use a little bit of flour on the index finger, insert the finger at the bottom of the dough, pull out the finger, and the bottom of the hole rebounds slightly and then keep the shape of the belly button unchanged.
Divide the dough into 75 g/piece (for example, 300 g toast box) for a total of 4 pieces, and roll the wrap plastic film to relax at room temperature for about 20 minutes.
Roll the loose dough into a oval-shaped beef tongue with a rolling pin, turn it over, use your fingers to pull the bottom of the dough slightly on the table to facilitate the bonding of the interface, and then roll it from top to bottom. Tube-shaped, bottom down, continue to cover the plastic wrap at room temperature for about 20 minutes. (The specific gesture legend is sent to Weibo)
It is better to roll the loose roll for 2.5 turns for the second time. Place the bottom into the toast box in the same direction.
Place the toast box in a warm place for the last fermentation. If the fermentation tank can set the temperature to 38 degrees and the humidity to 70%, it will be baked when the mold reaches about 9 minutes. 180 fires up and down, coloring tin foil, a single toast is about 32 minutes, the more the number of bars placed in the oven can be increased appropriately. (The specific temperature and time can be flexibly adjusted according to your own oven)