Red date and bean dregs toast

Red date and bean dregs toast

Overview

Making this toast is such a twist! Because the power went out at some point the night before, when I woke up the next day, I saw that the dough had already fermented in the refrigerator. But since I had to go out and didn't have time to make it, I simply put the dough in the freezer. I hope I can call it soon to prevent it from over fermenting. Fortunately, there was an ice pack in the freezer. When I came back, the call came and the dough was already frozen hard! I calculated that it took about 9 hours to freeze. I heard that the longer it is frozen, the greater the damage to the yeast. Moreover, the amount of yeast I put in is not very large, so I don’t know if it can still rise! It took more than an hour to defrost. When I first placed it on the balcony, I found that several bubbles began to bulge on the surface of the dough. I was afraid that the temperature difference would be too big, so I moved it back indoors and waited for more than an hour. When I looked again, I saw that the dough had shrunk obviously. When I peeled off the edges, I saw that it was also honeycomb-shaped. Anyway, let’s deflate the dough first. At worst, it will be steamed into steamed buns and eaten! When the exhaust was divided, there was still a place where there was ice residue! After resting, the dough already showed signs of fermentation. I thought it should be okay, so I went ahead with it. It was past 7 o'clock when the toast was baked. Although it was not as high as before, the result was still satisfactory! This time I think I got it right. Next time I have finished fermenting the dough and don’t have time to make it, I’ll use this method. However, I will add more yeast next time to offset the lost activity!

Tags

Ingredients

Steps

  1. Red dates and soy milk residue

    Red date and bean dregs toast step 1

  2. grams of butter, softened at room temperature

    Red date and bean dregs toast step 2

  3. Mix all ingredients except butter and bean dregs, stir well, add soy milk dregs in portions and stir well. Place it in the refrigerator for about 30 minutes to allow it to fully absorb the water. (The temperature is a bit high now, refrigeration can inhibit yeast fermentation)

    Red date and bean dregs toast step 3

  4. Use laundry-style kneading to pull out the rough film, add softened butter,

    Red date and bean dregs toast step 4

  5. Knead out the film,

    Red date and bean dregs toast step 5

  6. Add softened butter

    Red date and bean dregs toast step 6

  7. Place into a bowl, cover with plastic wrap and ferment until doubled in size

    Red date and bean dregs toast step 7

  8. Cover with plastic wrap and ferment until doubled in size

    Red date and bean dregs toast step 8

  9. Cover with plastic wrap and ferment until doubled in size

    Red date and bean dregs toast step 9

  10. After it is relaxed, roll it out and roll it up again, and repeat twice. Place in a toast mold and ferment until 8 or 9 minutes full.

    Red date and bean dregs toast step 10

  11. Ferment until 8 or 9 minutes full.

    Red date and bean dregs toast step 11

  12. Preheat the oven to 180 degrees, with the middle rack on top and bottom for about 35 minutes. After coloring, cover with tin foil. After taking it out of the oven, brush it with butter while it's still hot, unmold it and place it on its side, let it dry until lukewarm, then put it in a plastic bag and seal it for storage.

    Red date and bean dregs toast step 12

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    Red date and bean dregs toast step 13