Like to make bread, Jin Dawang’s name is like a slap in the face. The two favorite toasts on her blog, one is the California toast, and the other is the Hong Kong-style toast. Do not hesitate to eat, direct law, no less inferior! It is a classic in the classic. The package is soft and elastic, and the taste is simple. Whether it is a single or a sandwich, it is suitable.
In addition to the butter, all the materials are stirred into a dough, and the oil is added to the butter to the full stage.
The dough is fermented in an environment of about 26 ° C and is sent to 2-2.5 times as large. Use your fingers to pry a small amount of high powder, poke a small hole in the dough, slowly retract the hole (substantially not retracted), do not collapse.
Remove the dough, gently press the vent, divide it into 6 parts, squash, cover with plastic wrap, and relax for 15 minutes. Take one of the doughs and grow the tongue and roll up about 2.5 turns into a cylindrical shape.
The shaped dough is neatly discharged into the toast mold, subjected to secondary fermentation, and sent to the mold 7-8 to be full. The temperature suitable for secondary fermentation is 36-38 degrees, and should not exceed 38 degrees.
Bake in the oven at 180° for about 40-45 minutes. The upper surface was colored with attention to cover the tin foil in time.
Of course, you can also use the three energy 450g toast box to make ordinary mountain toast.
TIPS: 1. Adjust the amount of water according to the water absorption of the flour. Do not add all the brains. 2, this section of toast is high sugar and high oil toast, do not use too high temperature to bake, the measured temperature of 175-180 °C. When roasting, cover the tin foil in time, otherwise the thick skin and the public face will come.