Hong Kong toast
By VicentaLakin
Double feeling, making bread from a bakery, does not have to fix his tissue, but must focus on its taste. The smell depends on the formula you choose. As long as it tastes right, the family will like it, right? This Hong Kong toast, which I introduced today, comes from Kim Dae-wang's blog, and I adapted it to the bakery. Thank you. The memory of the old taste is often more engraving than the taste itself. When I was a kid, 50 cents a bag full of bread, sweet, fragrant, soft and soft. Being a little girl in the late '70s, I can't forget that sweet memory。
Recipe Recommendations
- high-gluten flour 300g
- qingshui
- eggs 36g
- salt 2.5G
- yeast powder 4g
- milk powder 10g
- white sugar 60g
- butter 30g
- egg liquid appropriate amount
- almond slices appropriate amount
- sweetening
- roast
- several hours
- simple
Steps for Hong Kong toast
1
Material (except butter) is placed in bread drums, water is separated from powder as far as possible, flour is dug up, yeast is placed in it, and not with sugar and salt. Commencing the bakery and facial functions and working 15-20 minutes in advance。
2
Restart the machine, put it in butter. Choose standard bread mode, 750 grams, light colour. (If the bread machine is badly coloured, it can be a layer of tin paper outside the bread barrel (2.58)
3
The bakery works to the end of the face and wipes the face. At that time, the face was flexible and elastic, with very bright surfaces and no pits. (2.33)
4
Put a little oil on your hands, cut a little noodle with a knife, pull gently, and check the noodle state. The film must be thin, resilient, unbreakable, and smooth behind。
5
The process is completed once the machine has been fermented (some of the machines are fermented once, and then the face is covered and the plastics can start). (1:41-1:40, at which point the machine will be temporary, without pause buttons, and will be put in quick) and the noodles will be split into four lumps, rolling round。
6
Take a noodle and put it in an elliptical shape。
7
Turn it around the middle line。
8
Roll up。
9
All four are finished, put in the bread bucket。
10
A small amount of water is sprayed in the bread can。
11
Put the bread bucket in, ferment to 0.40。
12
Surface omelette。
13
Spill almonds。
14
Forty minutes of bakery, five minutes in advance, depending on the colour。
15
When the bake is over, the bread is poured out of the bread can, and it's on the net。Hong Kong toast Make Tips
1. Be sure to familiarize yourself with your bread machine's kneading time and number of proofing cycles in advance. If the machine is set to start baking after only one proof, you can start shaping as soon as kneading is complete. My setting is 2:33-1:41 for proofing, 1:41-1:40 for stirring, and 1:40-0:40 for a second proof, so I do the shaping at the 1:40 mark in the middle).
2. Do not add all the water at once. Based on the flour's water absorption, reserve about 10 grams and add it slowly. The original recipe had a higher water ratio, so I reduced it slightly.
3. The kneading time depends on the power of the bread machine; different machines have different kneading times, so it cannot be generalized. The Dongling DL100 I use requires a kneading time of 40-45 minutes, so I start kneading about 15 minutes in advance, and the machine has a built-in 25 minutes.
4. There is a certain temperature difference in bread machine baking, so some may still produce a thick crust even if the "light" setting is selected. In such cases, you can wrap a layer of tin foil around the outside of the bread bucket and remove it after about 15 minutes of baking. This prevents some heat conduction and results in moderate browning.
5. Brushing the surface with egg wash and sprinkling almond slices is for aesthetics and can be omitted. You do not need to pause the machine during operation; just brush quickly, close the lid, and continue baking.