Hong Kong toast
By VicentaLakin
THIS CLASSIC "HONG KONG TOAST" HAS MADE ME DREAMT FOR A LONG TIME, AND TODAY IS THE DAY! THE DAY BEFORE, LG TOLD ME ABOUT THE HONG KONG BREAD THAT USED TO BE EATEN AS A CHILD, WHICH TASTED SWEET AND SWEET AND WAS VERY RESILIENT, AND IT WAS STILL CLEAR. BUT NOW THAT THIS BREAD IS GONE, IT'S A SHAME! SO THE NEXT DAY I ACCIDENTALLY FOUND THIS ONE OF JOON-LANG'S. BEFORE THE BREAD COMES OUT, THE UNIQUE SWEET SMELL OF BREAD IS ALREADY IN THE AIR. IT'S THE KIND OF SMELL I MISS, THE LONG-AWAITED SMELL THAT TASTES SO GOOD! THIS BREAD ONLY TOOK TWO. LG SAID IT WAS TOO SMALL TO EAT IT, SO I MADE TWO IN A ROW. THE FORMULA WAS ADAPTED TO THE TASTE OF THE FAMILY, AND MY FORMULATION WAS PUT AT THE END, AND INTERESTED RELATIVES COULD REFER TO IT. THIS FORMULA COMES FROM YOUR MOTHER. THANK YOU FOR SHARING. WITH REGARD TO BREAD MADE FROM A BAKERY MACHINE (MY BAKERY: THE PE8800A MACHINE): IT CAN ALSO MAKE FINE, SOFT, THIN AND DELICIOUS BREAD, AND YOU CAN MAKE TOAST AS MUCH AS IN A BAKERY BY PAYING ATTENTION TO THE FOLLOWING THREE DETAILS. 1. SHADE. I USE A TOASTER TO WIPE MY FACE, AND I USUALLY CHOOSE THE EIGHT-SHOW. TWO SHUFFLES OF 40 MINUTES WERE SHARED. THIS PROCEDURE IS 20 MINUTES OF FACE RUBBING AND THE REST OF THE TIME IS FERMENTATION. AFTER 20 MINUTES OF THE FIRST LAUNDROMAT, THE BREAD MACHINE WAS SHUT DOWN, BUTTER WAS ADDED AND THE BREAD MACHINE WAS RESTARTED FOR FUNCTION 8. WHEN THE SECOND FACE RUB IS OVER 20 MINUTES LATER, A SMALL LUMP CAN BE CUT OFF TO TEST THE SPASM, AND IT WILL NORMALLY REACH A FULL PHASE OF 40 MINUTES. IT'S THE BEST WAY TO MAKE TOAST. IF IT DOES NOT REACH FULL STAGE, FUNCTION 8 CAN BE SELECTED AGAIN FOR ANOTHER FIVE MINUTES OR SO. BECAUSE OF THE DIFFERENT BRANDS OF FLOUR, IT WORKS DIFFERENTLY. SOME FLOUR WILL REACH FULL STAGE IN 30 MINUTES, WHILE OTHERS WILL BE COVERED IN 45 MINUTES. 2. BREAD DRUMS OUT OF TIN PAPER. IN THE END, THE BREAD FROM THE BREAD CAN BE BAKED WITH TIN PAPER (WITH A BRIGHT FACE) SO THAT THE BREAD THAT IS BAKED CAN HAVE A THIN EFFECT, AND IF IT IS NOT, IT WILL BE THICK. AND IT'S NOT TOO DARK AROUND AND AT THE BOTTOM. 3. IT IS IMPORTANT TO UNDERSTAND THE FUNCTIONS OF THE BAKERY. THERE'S A LOT OF BAKERY BRANDS AND THERE'S DIFFERENT FUNCTIONS. IT IS ONLY BY BEING FAMILIAR WITH ITS FUNCTIONS THAT IT CAN BETTER SERVE ITS OWN FAMILY. FOR THE SECOND TIME, THE ORIGINAL FORMULATION WAS ADJUSTED USING ITS OWN FORMULATION. HIGH POWDER: 400 GRAMS, SUGAR 60 GRAMS, YEAST 4 GRAMS, MILK 15 GRAMS, SALT 2 GRAMS, EGGS 41 GRAMS, BUTTER 36 GRAMS, MILK 229 GRAMS
Recipe Recommendations
- high powder 300 grams
- milk powder 10 grams
- salt 2 grams
- white sugar 60 grams
- eggs 36 grams
- yeast powder 4 grams
- butter 30 grams
- water 152 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Hong Kong toast
1
ALL THE MATERIAL (EXCEPT BUTTER) IS PUT IN THE BREAD DRUMS IN THE ORDER OF LIQUIDS AND SOLIDS, REMEMBER THE LAST YEAST AND DIG A HOLE IN THE FLOUR. (DON'T MIX YEAST AND SALT TO REDUCE YEAST FERMENTATION). THE MILK IS NOT ADDED AT ONCE, AND 10 GRAMS CAN BE SET ASIDE BECAUSE THE DIFFERENT BRANDS OF FLOUR ARE NOT WATER-SORTED AND ARE ADDED ACCORDING TO THEIR HOME-BASED FLOUR。
2
Bread machine program 8 began lacerations (the function of program 8 is to produce and fermented noodles totalling 1:30. It covers 20 minutes of face rubbing, 1 30 minutes of fermentation and 2 40 minutes of fermentation and heating. I'm just rubbing my face with this program。
3
In 20 minutes, the face rub is over and the first one is over. Turn off the van. It's smoother and resilient。
4
Add a piece of butter cut in small pieces, re-select procedure 8 to rub again for 20 minutes, and the second one to close. Turn off the van. The noodles are very resilient and very smooth。
5
Take a little noodle to see how it's coming. Finger-to-finger the noodles, which are more transparent in film form. If the film is punctured, the edge of the hole is smooth and has a circular shape. That's the whole stage. The pasta is the best way to make toast, which means you've made half the bread。
6
Take out the rubbed noodles, round. Take the mixer from the wheel and put it in the noodles. Cover it up and ferment it for the first time。
7
It's twice as big as it used to be. The first fermentation is over。
8
Take out the dough and split it into 3 equals. The exhaust rolls round. Take it easy for 15 minutes。
9
Start plastic. We'll make three braids. (Bread in its shape)
10
Packed with tin paper。
11
Take a second fermentation. The fermentation is twice as big as it was, and the second fermentation is over. The surface brushes the egg with a proper amount of coconut or coconut。
12
Option 10, set a time of 40 minutes, and burn the selection "Current", bake to the surface yellow, press the skin with your hand, and if you return immediately, it means roasted. Pour the bread out of the bread bucket and eat it when it cools。
13
Skin is thin, soft, deliciousHong Kong toast Make Tips
1. Since different brands of flour absorb water differently, do not add all the water at once. You can reserve about 10 grams of water and add it as needed at the end.
2. Wrapping the bread bucket with aluminum foil is the key to achieving a thin crust. Baking the bread this way results in a thin, soft, and delicious crust, which is basically the same as what you buy in a store.
3. If the dough does not reach the fully kneaded stage, that is perfectly fine. You can add an appropriate amount of dried fruit when shaping at the end, such as raisins (pat them dry), but do not add too much (as too much will affect the dough's fermentation). The bread made this way will also taste delicious.