Hong Kong toast
By VicentaLakin
This toast, this time twice. The first time I did it, I didn't notice the time, I lost my head! I had no choice but to treat it as old-fashioned and do it again. I used the old face to add material that weighs just like the original pasta, and then rub it back to the full stage, and then make it. In other words, the last bread produced is twice the original amount
Recipe Recommendations
- high-gluten flour 250g
- eggs 30g
- qingshui 135G
- Rapid yeast powder 3g
- milk powder 10g
- unsalted butter 25g
- fine sugar 50g
- salt 2g
Steps for Hong Kong toast
1
THE ENTIRE MATERIAL OF THE CHINESE NOODLES IS EVENLY MIXED INTO A SMOOTH ONE, COVERED WITH A LID OR A SHAMPOO, AND PLACED ABOVE 17H IN THE REFRIGERATOR. THE FIGURE FOR FROZEN PASTA ENDS WITH A SLIGHT INCREASE IN VOLUME (APPROXIMATELY DOUBLE)
2
When the surface is torn apart, it can be seen in a thin, flat cell tissue
3
Tore small pieces of Chinese pasta, evenly mixed with other materials except butter in the main noodle, and then added cedin butter to the smooth noodle;
4
(a) Scratching to the point where a large piece of hard, hard, hard to break film can be removed, i.e. a full expansion phase
5
(b) A slightly rounded face, covered with a mosaic (some oiled viscosy on the membrane), and room temperature was loose for 30 minutes
6
If the temperature is right, the loose end of the noodles will increase in size
7
After laxity, ventilated, divided into three pieces, covered with a skin film, 10-15 minutes lax
8
(b) Take a small, loose noodle, grow the strip, turn the face over and fold the left and the left, one third to the middle, and then open the strip again 10-15 minutes later
9
(b) On the bottom side of the thin side, roll up
10
(b) Put the curled noodles in the mould, cover them with a skin mask and re-ferment them in warm and wet areas
11
The noodles were sent to full 7-8 minutes of the molds, with the hand-stamping of the face, leaving no trace and will bounce back, two rounds ending. The oven preheats 190 degrees. After preheating, spray some water on the face of the face
12
Put the mold in a preheated oven, lower floor, up and down, 180 degrees, and baked for about 40 minutes. After the bakery is completed, the emulsion of the oven is released, then the toast is pulled out and placed side by side on the dry-line so that it can be sealed and preserved。