[Hong Kong toast]: what about the dough that has been turned over-You Are Foodie

By Grover
86

[Hong Kong toast]: what about the dough that has been turned over

This toast was made twice this time. The first time I did it, I didn't pay attention to the time. I overdo it! But had to take it as an old face, and did it a second time..For the usage of the old dough, I add the same weight as the original dough, then knead it again to the complete stage, and then shape and bake it. That is to say, the amount of bread produced in the end is twice that of the original!

Main Ingredients

Unsalted Butter 25g
Powdered Milk 10g
Instant yeast powder (medium type dough) 3g
Clear water (medium type dough) 135g
Egg (medium type dough) 30g
High gluten flour (medium flour dough) 250g

Auxiliary Ingredients

salt 2g
berry sugar 50g

1. when making medium seed dough, if yeast is dissolved in liquid first and then flour is mixed, just knead it into a ball. If yeast is directly added to flour and then liquid is added, it is best to knead it into a smooth dough to ensure that yeast can be evenly distributed;2. medium dough can also be fermented at room temperature. For room temperature fermentation, it is better to ferment to 3~4 times the original volume, and the surface is slightly sunken. If time permits, it is recommended to refrigerate and ferment to make the bread more soft;3. the dough of this bread is very wet and soft. During the operation, you can apply some oil on your hands and the cutting board to prevent adhesion;4. the time of secondary fermentation shall be adjusted according to the actual situation. As long as the height of the dough is reached, and the dough is gently pressed on the surface without collapse or trace, it is fermented;5. the specific baking time and temperature shall be adjusted according to the actual situation of each oven. When the bread expands to slightly retract, spray some water on the surface of the mold and make a "wheezing" sound, it is baked;6. after baking, it should be immediately out of the oven. The purpose of the vibration mold is to prevent the waist from being retracted. It is bagged when the side is placed at room temperature. It is to make use of the residual temperature of the bread to make its surface softer.

Step 1 . Mix all the materials of the medium-sized dough evenly, knead it into a smooth dough, cover it with a lid or fresh-keeping film, and put it in the refrigerator for more than 17h. The figure shows the dough after refrigeration, and the volume should be slightly increased (about twice);

Step 2 . After tearing the surface, you can see uniform and fine honeycomb tissue;

Step 3 . Tear the middle kind of dough into small pieces, mix it with other materials in the main dough except butter, knead it into smooth dough, and then add diced butter;

Step 4 . Knead until you can pull out a large piece of tough film that is not easy to break, that is, the complete expansion stage;

Step 5 . The kneaded dough is slightly rounded, covered with plastic wrap (spread some oil on the plastic wrap to prevent sticking), and relaxed at room temperature for 30 minutes;

Step 6 . If the temperature is appropriate, the volume of the dough after relaxation will increase;

Step 7 . After the relaxation, exhaust the air, divide it into 3 parts, roll it round and cover it with plastic wrap, and relax for 10-15 minutes;

Step 8 . Take a loose small dough, roll out the long strip first, turn it over, fold the left and right sides to the middle for 1/3 respectively, relax for 10-15 minutes, and roll out the long strip again;

Step 9 . Thin the bottom edge of one side and roll it up;

Step 10 . Put the rolled dough into the mold, cover it with plastic wrap, and place it in a warm and moist place for secondary fermentation;

Step 11 . When the dough reaches 7~8 minutes of the mold, gently press the surface of the dough with your hand. No trace will be left and it will bounce back. The second round is over. Preheat the oven by 190 degrees in advance. After preheating, spray some water on the dough surface;

Step 12 . Put the mold into the preheated oven, the lower layer, the upper and lower fire, 180 degrees, and bake for about 40 minutes. After baking, take out the oven and shake the mold immediately, then buckle out the toast, and place it on the air dryer to cool it to room temperature without burning your hands, then seal it for storage.

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