Hong Kong style toast

Overview

I'm addicted to making toast recently, so I baked Hong Kong-style toast.

Tags

• baking
• breakfast
• butter
• egg liquid
• high gluten flour
• high sugar tolerant yeast
• milk powder
• sugar
• salt
• water

Ingredients

Steps

1. 1 Beat the eggs in a bowl, put 30 grams into the mixing bowl of a chef's machine, then add sugar, milk powder and water, then pour in high-gluten flour, make a small hole in the flour, put yeast, knead the dough in the first gear. After the dough forms a ball, turn to the second gear and knead the dough for 2 minutes, and turn to the third gear for about 3-5 minutes.

   

2. 2 Can pull out large pieces of thick film and put in softened butter. Knead the dough in the second speed. When all the butter is absorbed, change to the third speed.

   

3. 3 When you can pull out the thin glove film, take it out.

   

4. 4 Place in a clean basin, cover with plastic wrap and ferment at room temperature. When the dough has doubled in size, dip your fingers in dry flour and poke a hole in the middle. If the dough around the hole does not shrink, it means it has fermented in place.

   

5. 5 Divide the fermented dough into three equal portions.

   

6. 6 After rolling, cover with plastic wrap and rest for 15 minutes.

   

7. 7 Take a piece of loose dough, with the smooth side on the bottom and the rough side on top. First, use your hands to draw the two sides toward the middle to form an oval-shaped dough. Then pat it to deflate the dough. Finally, use a rolling pin to roll it into a ox tongue shape, and press the bottom side thin with your hands. When rolling, be careful not to use too much force. Start from the middle, roll upwards, then start from the middle, and roll downwards. Do not roll from one end to the other.

   

8. 8 After rolling out, roll it up 1.5-2 times from the top or bottom. After rolling out all three, cover with plastic wrap and let rest for 15 minutes.

   

9. 9 Then roll it out from the middle up and down. This time, roll it out longer and roll it up 2-2.5 times.

   

10. 10 Place the toast box in the oven for secondary fermentation.

    

11. 11 Let the dough rise until 9 minutes full, and brush the surface of the toast with egg wash.

    

12. 12 UKOEUO3508 oven 1, preheat 80 degrees for 5 minutes, then raise the heat to 170 degrees, lower the heat to 150 degrees, and bake for 38 minutes.

    

13. 13 Take out the bread immediately after baking, unmold it, put it on the grill until it is warm, and bag it. If you slice it, wait until it is cool before cutting.