Two types of toast
By JayceSipes
Today, I made two big toasts for everyone. We are not enough to divide the number of people. These two big guys have their own flavors. There is always one that you like. Come and have a look ~
Recipe Recommendations
- high powder 540g+ 1大勺
- eggs one
- milk powder 25g
- qingshui 280g
- butter 60g
- honey beans 180g
- corn starch 1 teaspoon
- chocolate 50g
- cocoa powder 1 tablespoon
- milk 35g
- protein one
- white sugar 60g
- salt a little
- yeast 4g
- sugar 30g
- sweetening
- baking
- several hours
- ordinary
Steps for Two types of toast
1
540g of flour, 60g of white sugar, a little salt, 4g of yeast, 1 egg, 25g of milk powder, 280g of water, and 50g of butter.
2
Honey bean stuffing: 180g honey beans, divide into three portions for later use. Chocolate filling: 1 tablespoon of high flour, 1 tablespoon of corn starch, 50g of chocolate, 1 tablespoon of cocoa powder, 30g of sugar, 35g of milk, 1 egg white (accidentally breaking the egg yolk and not dividing it cleanly), 10g of butter.
3
Make the chocolate filling first: Pour all the ingredients of the chocolate filling except butter and egg white into a large bowl. Mix all the ingredients except the chocolate well before adding the chocolate.
4
Put in the microwave for 30 seconds until the chocolate melts, stir well, add egg whites, and stir well.
5
Stir the solution.
6
Then put it in the microwave and heat it, take it out and stir it every 30 seconds until it becomes a solid. I heated it twice and it can be formed.
7
Add butter while hot and knead into dough.
8
Add plastic wrap, roll into square slices, refrigerate for later use.
9
Add all the dough ingredients except butter into the basin and knead them into a soft and smooth dough. The amount of water is adjusted according to the water absorption of your own flour.
10
Add butter and knead to create a thin film.
11
Basically ferment to 2-2.5 times the size. I put it in the refrigerator for 8 hours at low temperature.
12
What a big start.
13
The whole dough is about 1kg. I divided one 400-g large piece for chocolate toast, and three 150-g pieces for honey bean toast, and the remaining 150-g pieces were frozen in the refrigerator as old noodles. The method to round large dough is (see Figure 13) to push the dough forward with one hand for one week, then turn it 90 degrees until the surface of the dough is smooth and round.
14
The method to round the small dough is (see Figure 14) to hold the dough with your hands and roll it in circles on the panel to gradually round the dough. Generally, it will be round after rolling more than 40 times, just because the wrist is quite tired.
15
Cover the rounded dough with plastic wrap and relax for 15 minutes.
16
Make honey bean toast first, take the small dough and roll it into an ox tongue, and place a portion of honey beans evenly, leaving white edges all around it (see if there is the largest black bean in the middle, who will be lucky to eat it).
17
Fold the long sides in half towards the middle, squeeze the seal tightly, and roll it up from bottom to top.
18
Roll it up.
19
Make the other two in turn and drain them into the oiled toast box, leaving a space between each.
20
Roll the large dough into a large square, remove the frozen chocolate filling and place it in the middle of the dough sheet.
21
Fold the four corners of the dough sheet toward the center, completely wrap the filling, and pinch the joints firmly (the ones I rolled were not standard, and the pinching was rather ugly).
22
Fold the sandwich surface in three. The so-called triple fold is that two opposite sides are folded inwards by 1/3 in turn, which means that they are folded twice. The folded shape is 1/3 of the original size (I don't know if I have made it clear, ask again if I don't understand).
23
Roll it up from bottom to top.
24
Roll it up.
25
Cut it in half from the middle (it is recommended to use a large and fast knife. The small fruit knife I use is almost cut layer by layer).
26
Flush the cut surfaces and place them in the toast box.
27
Put two boxes of toast in the oven, put hot water under it, and ferment twice.
28
About 60 minutes, hair to twice the size.
29
Put it in the preheated oven, keep the middle and lower layers at 160 degrees for about 30 minutes (I put a homemade cover on the honey bean toast, and the chocolate toast took 30 minutes, and the honey bean toast was baked for 33 minutes, ok finished).
30
Baked chocolate marble can be easily removed.
31
Honey bean toast, open the lid while it is hot.
32
This one is a little difficult to remove, and the side is a little frizzy.Two types of toast Make Tips
1. Adjust the amount of water based on your flour.
2. Adjust the time and heat based on your microwave or oven.
3. I've never quite figured out the capacity of my loaf pan; the seller said it's 750g, but I usually see 450g ones. The 500g loaf I made this time fit just right. So, when buying a loaf pan, make sure to pay attention to the capacity first. Of course, brand and quality are also important.
4. The honey beans can be substituted with dried fruits like raisins or dried cranberries, but they must be soaked in warm water beforehand and drained before use.
5. Making bread doesn't require much technique; the most important thing is patience. Homemade bread is clean, safe, and healthy.
6. Store any uneaten bread in a sealed container at room temperature; do not refrigerate it.