Tang Zhong Big Toast

Overview

Full of milky flavor. After making the caterpillars, I immediately made this toast. I use the bread machine for kneading and the first fermentation, and the oven for the second fermentation and baking. After baking, leave it at room temperature overnight before unmoulding it. The freshly baked bread is too soft and moist and will collapse if you unmold it directly. I have experienced this once.

Tags

• toast
• animal-based fresh cream
• brush the surface with egg yolk liquid
• butter
• high powder
• soup type: clear water
• tang zhong: flour
• whole egg liquid
• yeast powder
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Tangzhong: In baking, it means adding water to flour and heating it to gelatinize the starch. The biggest difference between Tangzhong bread and other breads is that starch gelatinization increases water absorption, so the texture of the bread is soft and elastic. After adding 20 grams of flour to 100 grams of cold water, stir continuously on the stove until there is resistance. Take it down to about 60 degrees and let it cool. It is Tang Zhong.

   

2. 2 Put all the ingredients except butter into the bread machine and mix on low speed for 15 minutes. In order to save time, I mixed them evenly in a basin and then put them into the bread machine

   

3. 3 After the dough is ready, add the previously softened butter, and then "knead the dough at high speed" for 20 minutes until it is completely kneaded

   

4. 4 At the complete stage, the dough can pull out large pieces of film and the edges of the holes will be smooth. Fermentation is the process of oxidation of proteins in flour, slowly forming a network structure.

   

5. 5 Directly use the fermentation program of the bread machine to ferment until it is 2-2.5 times in size.

   

6. 6 Divide the fermented dough into 2 equal portions, roll gently into a round shape, cover with plastic wrap and let rest for 15 minutes to wake up the tissue. Do not omit this step. And don’t knead anymore, just roll it into a round shape, otherwise it will damage the dough structure and affect the drawing effect

   

7. 7 Flatten the dough and deflate it, then roll it into an oval shape, fold it 1/3 from the bottom up, and press it tightly.

   

8. 8 Turn over and roll into a cylindrical shape.

   

9. 9 Put them into molds separately and put them in a warm and humid place for secondary fermentation.

   

10. 10 Ferment until 8 minutes full

    

11. 11 Then lightly brush a layer of egg wash on the surface.

    

12. 12 Preheat the oven and bake the middle and lower racks at 165 degrees for about 35 minutes.

    

13. 13 After baking, leave it at room temperature overnight before unmoulding it. The freshly baked bread is too soft and moist and will collapse if you unmold it directly. I have experienced this once.