Fragrant Hong Kong-style toast (direct method)

Thank you Dawang for the recipe. I wanted to make that kind of tall headshot toast, but this product is not good. The whole dwarf has not been cut to see the internal structure. It is not good. The reason for not being long is that I thought about it for a long time, and found that the sugar content in the recipe is large, and the yeast in the house has been left for a while, and it may be a little invalid, alas. . . Depressed! Is it easy to make a bag in summer! ! !

Thank you Dawang for the recipe. I wanted to make that kind of tall headshot toast, but this product is not good. The whole dwarf has not been cut to see the internal structure. It is not good. The reason for not being long is that I thought about it for a long time, and found that the sugar content in the recipe is large, and the yeast in the house has been left for a while, and it may be a little invalid, alas. . . Depressed! Is it easy to make a bag in summer! ! !

Material

High powder 250g
sugar 50g
milk powder 8g
salt 2g
yeast 3g
egg 30g
butter 25g
water 135g

Mix all the ingredients except butter and salt to knead the dough.

The practice of fragrant Hong Kong style toast (direct method) Step 1

After kneading the dough, add salt to the dough and knead well.

The practice of fragrant Hong Kong-style toast (direct method) Step 2

Add the softened butter and knead the film.

The practice of fragrant Hong Kong-style toast (direct method) Step 3

Place in a pot, cover with plastic wrap and ferment to 2-2.5 times larger.

Hong Kong Style Toast (Direct Method) Step 4

For the fermented dough, poke a hole in the middle of the dough with your hands. It is best to pounce the dough slowly.

The practice of fragrant Hong Kong-style toast (direct method) Step 5

Weigh the dough and divide it evenly into 3 portions and relax for 15 minutes. Roll the loose dough into a beef tongue and roll it up from the top to the bottom for 15 minutes. Then roll it into a barrel and put it in a toast box.

The practice of fragrant Hong Kong-style toast (direct method) Step 6

Ferment until 8 minutes full, brush the egg liquid, put in the oven, the temperature is 200 degrees, 40 minutes. Tin foil should be stamped on the way to avoid over-dark coloring.

Hong Kong Style Toast (Direct Method) Step 7

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