Also from the Dawang teacher blog, I remember seeing this topic for a long time. But the toast is really super delicious, as the teacher said, the taste of the cockroach is endless! In order to make this toast, I made a honey bean filling in advance. ˊ_> The formula is a quantity of 450 grams of toast mold. (The amount of powder is a bit too much, I am too lazy to convert) Please see the tips before making!
In addition to butter, salt, all materials to the expansion, add butter, salt to the full.
After spheronization, the basic fermentation is about twice as large, and the finger is stuck with the powder and the hole is not retracted and does not collapse, that is, the fermentation is completed.
All three parts, rounded, closed up.
Do not need to relax, directly open the oval shape.
Roll up 1.5 to 2 turns and cover the cling film for 15 minutes.
Open it again into a beef tongue.
Put the honey bean stuffing after turning over, cover the plastic wrap and press it with a rolling pin, it will be spread evenly.
Roll up 2.5 to 3 circles.
Close the mouth and discharge into the toast.
The final fermentation was carried out in a warm humid place of about 38 degrees. The finger presses the dough and slowly rebounds, that is, the fermentation is completed.
In the preheated 180 degree oven, the lower layer is fired for 35 minutes. Firepower time is adjusted according to your own oven. This picture is after five minutes. Ps: Because the dough is large, there is still stuffing inside, and the baking time is recommended to extend for 5 minutes than the general toast.
At 10 minutes, the height freeze will not grow taller, and at the same time it is a little colored, then tin foil can be covered.
The mold is shaken off the mold, and the grilled net is cooled to the hand temperature and sealed. Thoroughly cool through the slices. Because this toast has a lot of stuffing, (the honey red bean stuffing moisture) cools a little waist is normal, does not affect the taste, not too tangled.
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Broken Mind 1: If you want the toast to grow taller, you must pull out the film, but the film should not be too thin. If it is too thin, there will be no tension. If it is thin, it will not break easily. This is a good dough. 2: When handling, apply a little oil on the rolling pin, otherwise it will stick. If it is too sticky, you can use a little hand powder. Note that no matter whether it is oil or hand powder, it can't be too much. It will affect the final finished tissue. 3: Do not exceed 40 degrees of secondary fermentation temperature. 4: Don't be too barbaric. 5: This toast has a large amount of water, but the dough is not sticky. If your flour is not too bad, it is not recommended to reduce the amount of water. The amount of water is large and easy to film, and the toast is softer. 6: I used the post-salt method for this toast, so the salt is added with the butter. In fact, the salt can be added later, as long as the sputum is even. 7: Red bean filling is not recommended to add too much, maybe the toast will not swell poorly, I added 65 grams, otherwise it will be higher.