Classic Hong Kong toast
By VicentaLakin
It's a very classic toast, with a fluffy feeling like a cloud, still with a soft-smelling taste, a fragrance of milk, either by tearing it or by cutting it, or by rubbing some of its own jam
Recipe Recommendations
- high-gluten flour 250g
- milk powder 8g
- sugar-tolerant yeast 3g
- water 135G
- whole egg liquid 30g
- butter 25g
- salt 2g
- fine sugar 45G
- sweetening
- roast
- an hour
- ordinary
Steps for Classic Hong Kong toast
1
In addition to butter (pre-cut small block softener) and salt, other materials are placed in the noodle drums。
2
The first was mixed to dry powder。
3
Turning 4-5 to basic smooth。
4
It's not like I'm going to have to pull out the braid phase。
5
Salted and softened butter。
6
Turned 1-2 to butter for integration。
7
Turning four to five more to smooth pasta and not sticky。
8
Take out the folding of the flounder, cut a small piece with a scratchboard, and slowly pull out the stronger mural。
9
Noodles are rounded in the basin and covered in the film。
10
Room temperature is 27 degrees and fermentation is twice as high and takes about an hour. The fermented pasta fingers do not shrink。
11
(b) The extraction of exhaust gas by pressure, which is divided into three pieces, with 15 minutes of membrane laxity in the roll cover。
12
Take a nice, loose face。
13
From top to bottom. Line up in order, and the covering film continues to lax for 15 minutes。
14
The second time it's lax, take a troupe, open up the strips, and the edge bubble is shot off with its hands。
15
Roll up and down 2.5 laps. Toast box in one direction。
16
The oven is fermented with a bowl of warm water, 37 degrees of temperature, 75 degrees of humidity and a secondary fermentation. Send to full 8-9。
17
When ready, remove preheat ovens at 190 degrees and below。
18
Put it in the lower part of the oven, up and down at 180 degrees for 38 minutes, and top colour satisfactory for tin paper in time。
19
It's cold on the side of the demersal, and then sliced and sealed。Classic Hong Kong toast Make Tips
1. WARM ROASTING IS DONE IN ACCORDANCE WITH THE FINE-TUNE OF THE OVENS, WHICH USE THE PLATTE PE3050 UPSTAIRS; 2 , WHICH CAN BE FROZEN WITH SLICES OF TOAST, WHICH CAN BE TAKEN BACK IN ADVANCE, WHICH CAN BE EATEN WITH A LITTLE WATER OVEN RECALCITRANT; AND 3 , WHICH COMES FROM @DUST。