Soft toast

Overview

Teacher Jin Dawang’s recipe for Mian Mian Toast that I used to make.

Knead the dough using the salt and oil method.
After rolling, cover with plastic wrap at 25 to 28 degrees for basic fermentation. Dip your finger in flour and poke holes in the fermented dough until it doesn't shrink or collapse.
Press and deflate the fermented dough, weigh it, divide it into three pieces, roll it into a round ball and let it rest for about 15 minutes.
Roll out into an oval shape and let rest for 5 to 10 minutes.
Roll out the long bottom edge and roll it up thinly.
Roll them up one after another.
Place the toast box with the seam side down.
Fermentation in an environment of 35 to 38 degrees, 8 to 9 points is sufficient.
Lower layer at 175℃ for about 40 to 45 minutes (cover with tin foil after coloring)
Immediately after taking out of the oven, place on a baking sheet to cool.
Appreciate the finished product.
Appreciate the finished product.
Appreciate the finished product.