Hong Kong style toast

Mix 500g high-gluten flour, 16g milk powder, 100g fine sugar, 4g salt, 5g high-sugar-tolerant yeast, 50g butter, 60g egg liquid, and 270g pure milk to form a glove film. Round the dough into a container, cover with plastic wrap, and ferment until 2 to 2.5 times in size.

Dip a little dry powder into the fermented dough and insert it into the dough until the surface does not shrink or collapse.

Take out the dough, deflate it with your hands, and divide it into six equal parts. Roll the dough into a round shape, cover with plastic wrap and rest for 10 minutes.

Take a piece of dough, flatten it with the palm of your hand, remove the excess air bubbles, roll it into a dough, and roll it up from top to bottom.

Place the rolled dough rolls together, cover with plastic wrap and let rest for 10 minutes.

Take a dough roll, flatten it with the palm of your hand and remove the excess air bubbles, roll it into a beef tongue shape, and roll it up from top to bottom.

Place the rolled dough rolls into a 450g toast box. Pay attention to the stacking position and keep the spacing as consistent as possible.

The shaped toast embryo can be shaped and fermented again. It can be fermented in the oven, fermented in a fermentation box, fermented in the oven with light rain, put the toast box into the oven, put a bowl of hot water at the bottom, and ferment until it is 9 minutes full.

At this time, the oven is preheated to 180 degrees. After the oven is fully preheated, put in the fermented toast embryo and bake it.

Bake, bake at 180 degrees for 40 minutes. Lightly color the surface and cover it with tin foil to avoid over-coloring.

The fragrant toast is out of the oven. Shake the mold and release it immediately. Place it on the grill to cool before slicing.

Thin skin~

Sliced, toast that can fit your waist!

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