Hong Kong toast
By VicentaLakin
it doesn't lose hokkaido's classic toast, and this formula uses two 450g toast。
Recipe Recommendations
- high-gluten flour 500G
- soft white sugar 80g
- milk powder 16g
- salt 1/2 teaspoon
- yeast 2 tsp
- egg liquid 60g
- water 270G
- butter 50g
- sweetening
- baking
- several hours
- ordinary
Steps for Hong Kong toast
1
All the materials in the dough except butter are modulated into a lasagna, which is then added to the lasagna and continues to be ploughed to the membrane。
2
Exploit the face and cover the film for basic fermentation。
3
Basic fermentation has doubled to its original size。
4
When the basic fermentation is completed, the noodles are removed, weighing them into an average of six equals, rolling round, and covering the membranes loose for 15 minutes。
5
Put the face on flat air and grow elliptical。
6
Turn the sides of the ellipse into the middle, flatten, grow the bars, roll up。
7
Decentralization of the roll-out to the toast box, covering of the film and secondary fermentation。
8
The second fermentation to the mold full of nine points and the egg brush。
9
After preheating the oven, the above fire was 180 degrees, 190 degrees, and the oven was baked for 35 minutes。
10
When you're out of the oven, the vibrating molds are under a few feet