Pangdomi Toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour 300 grams
- fine sugar 25 grams
- milk powder 12 grams
- salt 5 grams
- water 180 grams
- yeast 4 grams
- butter 15 grams
- white oil 15 grams
Steps for Pangdomi Toast
1
Put all ingredients together except butter
2
After kneading to a certain extent, try to stretch the dough. The dough can form a thin film, but the film is not particularly tough and is easier to break. The cracked hole has an irregular shape, so add butter at this time
3
Add butter and continue kneading until fully expanded. Stretch the dough to pull out the transparent film, and the film is not easy to break. After breaking, the hole will be smooth and round, which is the complete stage.
4
Place the kneaded dough in a basin, cover it with plastic wrap, and ferment to 2.5 to 3 times the size at room temperature (Dip your fingers in the flour, press the dough, and the dough collapses and does not immediately rebound, which means that the dough is ready.
5
Turn over the fermented dough
6
Continue to ferment until twice as large
7
Drain the fermented dough into the air, divide it into 3 equal portions, knead it round, cover it with plastic wrap and waken for 10 minutes
8
Roll the dough sheet into a cylinder from top to bottom and wake for 10 minutes
9
Roll it out again and put it in the toast box
10
Carry out final fermentation of the finished dough. Adjust the oven temperature to 35 degrees, place the toast box on the upper layer of the oven, pour boiling water into another baking sheet, and ferment for about 40 minutes. During the fermentation process, the water can be changed two to three times as appropriate until 8 minutes full
11
Preheat the oven to 200 degrees for about 40 minutes. After being baked, remove the mold and place it in a baking net to cool