Two spoon-style toast

By MaxBoyle

Two spoon-style toast
Ingredients: salt,high-gluten flour,eggs,powdered sugar,qingshui,fresh milk,maltose,black tea

Recipe Recommendations

  • high-gluten flour 540 grams
  • fresh milk 250 grams
  • black tea 8 grams
  • powdered sugar 40 grams
  • eggs 一枚50 grams
  • maltose 5 grams
  • salt 5 grams
  • qingshui 100 grams

Steps for Two spoon-style toast

  • Make step 0
    1
    All ingredients.
  • Make step 1
    2
    Tools; two 450 toast molds, rolling pin, dough shovel, scraper, chopping board.
  • Make step 2
    3
    First pour all the dry powders into a basin and mix well.
  • Make step 3
    4
    Add eggs, osmanthus paste, and maltose.
  • Make step 4
    5
    Then add milk and water and stir.
  • Make step 5
    6
    ........
  • Make step 6
    7
    Stir well and knead into dough. Remove and knead on a chopping board until evenly mixed with solid cream.
  • Make step 7
    8
    Knead until the oil and surface are fused until the muscles appear. Lift the dough with your hands and it will automatically droop out of the film.
  • Make step 8
    9
    Fold the dough into a dough.
  • Make step 9
    10
    Place it in the basin again.
  • Make step 10
    11
    Cover the basin with plastic wrap for insulation and fermentation.
  • Make step 11
    12
    The temperature is suitable for 28 degrees Celsius and humidity 80 degrees Celsius.
  • Make step 12
    13
    Remove the dough after fermentation for one hour until it reaches about 2.5 times the size.
  • Make step 13
    14
    Just stick your fingers without bouncing back.
  • Make step 14
    15
    Place the dough on the chopping board and press it to vent.
  • Make step 15
    16
    Split it in two.
  • Make step 16
    17
    Take out one piece of dough for use, roll out the other piece of dough into large slices, wrap it in black pepper and knead it repeatedly.
  • Make step 17
    18
    Until the black pepper is evenly distributed in the dough.
  • Make step 18
    19
    Roll out the dough again with a rolling pin and roll it up.
  • Make step 19
    20
    The length of the surface roll is equal to the length of the mold.
  • Make step 20
    21
    Place the dough roll into the mold.
  • Make step 21
    22
    Cover with plastic wrap and carry out final insulation and fermentation.
  • Make step 22
    23
    Remove another piece of dough while the black dough is leavening.
  • Make step 23
    24
    Split it in two.
  • Make step 24
    25
    Each piece of dough is rolled out with a rolling pin in turn, folded left and right into a long strip, and then rolled out with a rolling pin into a one-centimeter thick piece with the same width as the width of the mold.
  • Make step 25
    26
    Then use your palm to rub it back into a roll from front to back, and place it into the mold in turn with a slight spacing and place it neatly.
  • Make step 26
    27
    At this time, the dough with the black pepper has been fermented to twice its size, and the mold is taken out.
  • Make step 27
    28
    Use a groove knife to make two oblique strokes on the surface of the dough.
  • Make step 28
    29
    Set the pre-heated oven to the required temperature, adjust the upper and lower heat to 165 degrees, and bake for 30 minutes to complete the entire production and baking process of the first "black sweet-scented osmanthus crispy toast".
  • Make step 29
    30
    Black sweet-scented osmanthus crispy toast.
  • Make step 30
    31
    Cover the mold when the "Fresh Milk Osmanthus Toast" is full in the mold until it is full. The final baking is carried out 10 minutes later. The furnace temperature is still set at 165 degrees for the upper and lower heat. Put the mold in for baking. Since the mold is the same size as the previous bread mold, it can still be baked for 35 minutes.
  • Make step 31
    32
    Fresh milk osmanthus toast.

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