How to make Longan toast - RavenO'Reilly's Recipe

Longan, also known as Longan, records in the Compendium of Materia Medica; taking it for a long time can strengthen the soul, nourish the brain, body, and prevent aging; it can enlighten the spirit, appetites the appetite and nourish the spleen, and nourish the deficiency and grow wisdom. All of them have therapeutic and nourishing effects.

According to modern medical research, longan is rich in vegetable protein, vitamins and soluble sugar. Regular consumption can resist aging, fight cancer, and beautify your skin.

To sum up the reputation and evaluation of "Longan" for its excellent nourishing and auxiliary treatment effects for mankind over the past hundreds of years, today, in this cold winter season, Da Chao Shao Shao launched a new book "Longan Toast" for netizens, especially ladies. It can also satisfy hunger and nourish, and it is the best of both worlds! Hehe! Funny, it's not that magical! However, it is indeed beneficial to human health, especially the beauty and beauty effect of "longan", which should be favored by ladies! Strong soul, men can also eat it, haha! Everyone is happy and happy!

All ingredients. Dissolve 5 grams of granulated sugar with 60ml of warm water, add yeast, stir well.

Mix the gluten flour, milk powder, salt, and granulated sugar well, and add the eggs and soup seeds.

Then use the soaked yeast to hydrate the dough and mix the mixture of flour and other ingredients in a bowl.

Finally stir into dough.

Remove the dough from the basin and place it on the chopping board, and knead it with pushing and kneading until the dough begins to show muscles. In the next process, add butter to the dough, soften the butter naturally at room temperature in advance, cut it into slices with a knife, add it to the dough and knead until it is evenly kneaded, and continue to use pushing and kneading to knead the dough until it is fine. Don't press it like kneading a steamed bun, push and rub it until the dough can be pulled out of the fascia and become as fine as chewing gum to complete this step.

Use your hands to spread the surface on the chopping board into large rectangular thick slices, fold them left and right, back and forth to form dough, and place them into a steel basin. Cover the basin with plastic wrap for basic fermentation.

As long as the room temperature is above 28 degrees Celsius, fermentation can be naturally carried out. In winter, the cold north can allow the steamer to keep warm.

The method is to put water in the steamer and heat it until the hand feels not hot. The thermometer measurement should be controlled at 30 - 40 degrees. Put it in the hair basin covered with plastic wrap and cover the lid. It takes about two hours. The middle is like the water in the pot. When the water cools down, you can take down the steamer and open fire and heat it again. Never bring the drawer to heat it.

Poor temperature control will cause all previous efforts to be wasted, hehe! The waste of dough is enough to make you feel uncomfortable!

The dough should be fermented until twice to two and a half times, and remove it from the pan.

Remove from the pan.

Place it on the chopping board and press it to exhaust air, then roll up the pressed flat surface, rub it into long strips, and divide it according to your needs with a rubber knife.

The 300 grams of dry noodles I use are to make a large toast, so I need to divide the noodles into three pieces. This is also called a toast triple combination. You can also make shapes on toast, for example, braid and other shapes. Let's start with the easy one.

Push and knead the divided ingredients into dough, then rub it a little longer. Use a rolling pin to form an oval shape, and you can sprinkle with your favorite ingredients at will. I used longan meat this time, so it is called "longan toast". Put raisins on toast. In short, you can put anything.

After placing it, shake the dough sheet from front to back and roll it up into a roll.

Then fold it left and right to form a small ball and place it in the mold.

Make a total of three and arrange them neatly in the mold. Oh! Don't forget to grease the mold in advance, so that it will be easier to remove the bread. If you use a mold with non-stick paint, you won't have to.

Preheat the oven temperature, turn off the power at about 30 - 40 degrees, put the mold into the oven, and put some water in the container on the lower shelf, so that the oven can be kept moist and have a good kneading effect. It can also be sprayed with a spray can on the bread base, but it needs to be sprayed twice in the middle until it expands to one and a half times. It takes about 40 minutes to one hour, depending on the oven's constant temperature.

Finally, remove and brush the bread base with egg liquid.

Preheat the furnace temperature at 250 degrees for 5 minutes, adjust to 200 degrees and put the bread blank into the oven for baking. The blank mold is covered with tin foil first, and two holes are left in the tin foil to let in the heat. The reason is to avoid premature coloring and the inside is not cooked yet (these problems would not exist if it was a large oven). Bake for about 25 minutes and it is basically cooked. Remove the tinfoil and coat it with oil. Bake for another 10 minutes. The color is even and the oven is ready. It will be finished in 35 minutes when sharing.

Bake out the oven and wait for the bread to cool a little before pouring the mold. The bread is too big and the oven is small. The heat is too close to the mold. It takes time and will not be cooked if it is urgent. In the past, the frying spoon failed, but it was eaten with a baking pan. Hehe! Bake a toast and the oven will be full! Hey! Sooner or later, I'll have to change it.

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