In fact, Dawang’s Hong Kong-style toast was already done in the early days of baking. I didn’t expect that this recipe would become so famous. Since this recipe is already a classic, I definitely want to include it in my recipe. Well, welcome everyone to come (撸°°°●) ps, according to my preference for toast, I also changed this toast to 70% refrigerated. Please see tips before making!
Mix all the medium materials and knead them into smooth dough. Refrigerate and ferment for about 17 hours in a refrigerator of about 5 degrees, no more than 72 hours. Instead of warming up, shred the medium, mix the main dough (not including butter), and knead it into a smooth dough.
Add butter and knead until it stretches into a film.
Roll the dough round and cover the plastic wrap at room temperature for 25 to 30 minutes.
Divide the dough into 3 portions and smash them.
Gently roll up 1.5 to 2 turns and let it rest for 15 minutes. (Please cover a large basin or plastic wrap when relaxing)
Pry the dough apart again and press the small bubble next to it.
Roll it up again and roll it up, 2.5 to 3 circles.
Put in the toast mold and let the final fermentation be carried out in a warm and humid place of about 38 degrees.
Fermenting the finger to the powder and gently pressing the dough, slowly rebounding is the fermentation is completed, be careful not to see a few points, see the dough state is the most reliable. I almost reached 9 points today.
In the oven preheated to 180 degrees, bake in the lower layer for 35 minutes. Firepower time is based on your own oven. Generally, the toast will continue to grow for about 10 minutes after entering the oven, and then the yeast will die completely, so the color cover tin foil will be covered at least 10 minutes later.
Release the mold and release it, cool it to the hand temperature and seal it. Thoroughly cool and slice again.
The organization is delicate and soft, is there any urge to lie down? ^_^
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1: After the dough is added to the main dough, it will be very sticky at first, but the sputum will become smoother and more elastic. If you are a novice, it is recommended to reduce the water by 10 grams. note! If you want to have a high toast, then 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: The amount of cold storage may not be twice as much. It doesn't matter, as long as the fermentation is over 17 hours, but if it doesn't get bigger, it means your yeast is out of order or the temperature of the refrigerator is too low. Generally speaking, the middle species is soft and has a honeycomb shape. 6: If you don't want to refrigerate and ferment? Yes, it can be fermented to 3, 4 times at room temperature. If you want to make it faster, the salt in the medium can be added to the main dough.