Hong Kong toast
By VicentaLakin
move on to baked public, and watch the video
Recipe Recommendations
- high-gluten flour 250g
- milk 135G
- sugar 50g
- milk powder 8g
- eggs 30g
- butter 25g
- salt 2g
- yeast 3g
- sweetening
- roast
- an hour
- simple
Steps for Hong Kong toast
1
It is irregular to rub all raw materials except butter into the extension phase and to stretch the edge of the hole. Add butter to the full stage, stretching the face to see the film and breaking the edge of the hole。
2
The fermentation of the filament cover to the warmth (about 30°) is twice the size of the fermentation, with dry flour on the finger and no condensation of the fermentation。
3
Take the noodle out of the pressure exhaust and split it into three rolls, covering the membranes with 20 minutes of static
4
The oscillations are grown up in an elliptical form, which in turn rolls from the bottom up and continues to lax for 10 minutes。
5
The cone is then grown into an elliptical shape, which also rolls around 2.5 laps, and the interfaces flow down into the toast mold。
6
The oven is fermented to 8, 9, and a bowl of hot water is fermented to increase humidity。
7
The oven is preheated at 180°C and is baked for 35 to 40 minutes, and is immediately released into the oven and is kept in seals until it is warmed by hand。Hong Kong toast Make Tips
Handicrafts, bakers and cookers have skills to wipe their faces, and we will present them later; if you want mountain toast, you'll have no caps, you'll have an egg brush in front of the oven, and you'll be fine enough to put on tin paper in time。