Hong Kong cranberry toast

1

Butter is softened (I put the oven fermentation) to the point where the finger can be pressed。

2

With the exception of butter and salt, all the pasta material is placed in the bread drum, and the process is initiated and presented (called: post-saline oil method). Salt inhibits the activity of yeasts and the oil is detrimental to the formation of the noodles, which is intended to make the noodles more masts. Because the face is the skeleton that sustains a bread, a full face is the basis for making a successful toast。

3

When the dough is smooth and can pull out a little thicker film, it is accompanied by softened butter and salt, which continue the facial process。

4

Take out the noodles and fall on the table for 5 to 10 minutes and rub them up to the point where they can pull out a thin muzzle, i.e. complete。

5

The dough is rolled out and placed in a large basin (with a little oil on the bottom of the basin and inside the wall), with a wet sheet on the surface of the basin or a protective membrane covering the first warm fermentation 2 to 2.5 times greater (at 25-28 degrees) for 60 to 90 minutes. The fermented pasta, the plating of the finger, the pulling out of the finger, and the fact that the round hole is not condensed and the surface is smooth indicate that once the hole is convulsed, it means that one is not strong enough, so let's go on. If the face around the hole collapses, it means fermentation is excessive。

6

(b) Scratch a good face of the air, split it into an average of three, roll it around a little bit (without force, with a little bit of air) and cover the warmness of the film for 20 minutes (to increase the expanse of the face of the face)。

7

A loose, smooth face, with one hand to the middle, and an elliptical shape (light under, rough above), and a slapping of the air, followed by a cow's tongue with a cane: first from the middle, up, down, down。

8

The noodles were rolled from top to bottom and covered with dysentery for 10 minutes。

9

The noodles rotated 90 degrees and spread some broken cranberry。

10

Rolling up again, two-2.5 laps will be sufficient (note: rolls are not too tight to leave enough room for fermentation) and then discharge into the toast box (box covering the skin without drying the face of the face)。

11

Two rounds of noodles: in the oven, a bowl of hot water in the oven increases humidity and fermentation is sufficient until eight to nine minutes (at 30 to 38 degrees, 40 to 60 minutes) (10 minutes before the end of the second round and 200 to 20 minutes in the preheat oven). Full egg fluid on the face of the dough, with some white sesame on the surface。

12

A preheated oven is at the bottom floor, with an upper and lower fire of about 160 degrees 35 minutes (or 180 degrees above) and with tin on toast。

1. Preheat ovens, 10-20 minutes in advance. 2. The water content of the noodles is set at approximately 5 grams and can be absorbed according to their flour and the appropriate increase or decrease in the humidity of the local climate. Just try a little, squeeze, feel hard, don't pour it all in. At fermentation, a bowl of warm water inside the oven increases humidity and contributes to fermentation. 4 When toast is baked, a layer of tin paper can be added if the top is too dark. After the toast comes out of the oven, you have to shake a couple of toast boxes and pour out the toast, and if you want to slice it, you have to cool it down and cut it. 6. Toasts that can't be eaten are packed in a bag, sealed and frozen in the fridge. The thawing of the front room will restore the softness or 30 seconds in the microwave. If you like to eat crumbed toast, you don't have to unfrozen, you can bake in the oven for six to seven minutes. In front of the toast, some people put on a layer of milk and others were wet to watch the noodles, which did not need to be brushed, as dry, and sprayed water。