Hong Kong toast
By VicentaLakin
It's like a simple formula, and it's really good, and it's still soft for two days. It's not old at all. It's like a master's square, making two Hong Kong toasts in a row。
Recipe Recommendations
- bread flour 250 grams
- water 130 grams
- eggs 30 grams
- butter 25 grams
- milk powder 8 grams
- white sugar 40 grams
- yeast 3 grams
- salt 2 grams
- sweetening
- roast
- several hours
- senior
Steps for Hong Kong toast
1
Prepare the raw materials。
2
Water, sugar, eggs, salt。
3
Put it in bread flour, dig a pit and put it in yeast, and put it on flour。
4
Choosing a meta-face, the noodles can rip out a rougher film。
5
Put in soft butter and continue with a face-to-face program。
6
It's a piece of pasta. It pulls out a more transparent film, indicating that the noodles have been reconciled。
7
After rolling round, it was fermented in a container that touched the oil (I was put in a freezer and fermented overnight)。
8
The fermented pasta presses with its finger and does not bounce back, which means it ferments。
9
Equipping out of the flat exhausts, divided into three equals and covering the membranes for 20 minutes。
10
The loosely plattered noodles open from the center to the right or the left, and the two others do the same, covering the thawing membranes for 10 minutes。
11
When relaxed, the opposite side continues to stretch from the middle to the back。
12
From the top to the bottom, it's about two to two and a half laps. It's not supposed to be too tight。
13
The other two repeat the same practice, when they are rolled into a toast box, fermented in an oven, with a bowl of hot water in the oven, increasing humidity and temperature。
14
The toaster fermented up to nine points, at which point the oven preheated 200 degrees for 10 minutes。
15
Covered with a toast box and placed in a pre-heated oven with 190 degrees and 40 minutes below。
16
When it's done, take out the heat in the shock, dry it out of the oven until it's warm enough to keep it。
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Completed Chart
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Completed Chart
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Completed Chart
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Completed Chart
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Completed ChartHong Kong toast Make Tips
Tips 1. Different flours have different water absorption rates, please reserve 5 to 10 grams to add as needed. 2. Oven temperatures vary, please adjust the baking time and temperature according to your own oven. 3. You can use the method of adding oil and salt later, but I added the salt in advance because I was afraid I would forget it.