Chinese Butter Toast
Overview
This is my first time trying to make [Chinese] toast, and the toast turned out to be so soft. I ate all this toast today. It was sandwich toast for breakfast, the toast I made for lunch was spread with my own [Earl Gray Milk Tea Sauce], and the afternoon tea was spread with a layer of salad dressing and homemade meat floss. I really like this toast. This toast can be described with this word [thin crust and delicious filling], which is a Cantonese adjective. Normally, I would cut off the crust when eating toast, but this kind of toast is really reluctant to cut off the crust. So I made Chinese toast for two days in a row. I ate this myself and the next day I made dried blueberries to give to friends. The crust is so soft that it falls apart when pinched lightly. There are two types of Chinese varieties: room temperature and refrigerated. [Room Temperature Medium Seed] The medium seed part needs to be fully fermented, so the fermentation time is relatively long. Generally, you can make the dough before going to work, wait until you get home from get off work and the dough will be ready, and then continue to use the main dough - kneading - fermentation - relaxation - shaping and finally fermentation before baking. [Refrigerated Chinese Seed] The refrigerated Chinese Seed can be kept in the refrigerator for more than ten hours, put it in the refrigerator overnight and then make it in the morning. Or the prepared Chinese Seed made in the morning can be put in the refrigerator and cooked after returning home in the evening. The refrigerated Chinese seeds do not need to be warmed up after being taken out and can be used directly.
Tags
Ingredients
Steps
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First make [medium dough], put water-high-gluten flour-fine sugar-yeast into the bread bucket in order.
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Put the bread bucket into the bread machine and start the [Kneading] mode for 15 minutes.
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After the medium-sized dough is kneaded, cover it with plastic wrap and ferment for 18 hours. You can put the medium-sized dough in the refrigerator for fermentation; if the room temperature is low, there is no need to put it in the refrigerator.
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This is Chinese dough fermented for 18 hours.
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Due to long-term fermentation, a [honeycomb] structure will appear. This is a normal phenomenon and the taste will be a little sour; this is a successfully fermented Chinese dough.
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Take out the medium-sized dough and put it aside. In the bread bucket, put the ingredients of [main dough] - water - high-gluten flour - fine sugar - salt - yeast in order; then tear the medium-sized dough into small pieces and put them on the surface of the high-gluten flour.
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Place the bread bucket into the bread machine and start the first [Kneading] mode for 15 minutes.
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After the first kneading process, add room temperature butter.
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Continue to start the second [Kneading] program for 20 minutes.
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After kneading the dough for the second time, start [fermentation] until it is 2.5 times in size. The dough will be very smooth after kneading. During the fermentation process, cover it with a layer of plastic wrap and place it on the surface of the dough to allow the moisture to drain away. If the weather is low, you can use the fermentation function of a bread machine or oven to ferment.
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Take out the fermented dough, flatten it into a ball, cover it with plastic wrap and let it rest for 15 minutes.
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After 15 minutes, roll the dough into a square shape, about 1CM thick.
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Roll the rolled out dough from the bottom up, pinch the edges tightly and place it face down into the bread barrel.
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Proceed for a second fermentation until doubled in size.
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After fermentation, take out the bread bucket, then start the [Bake] function of the bread machine for 45 minutes, and the burning color will be [light color]; wait for the bread machine to heat for 10 minutes and then when the time shows 35 minutes, you can put the bread bucket into the bread machine and start baking; after the bread is baked, turn it upside down and take it out to cool.
