【Hong Kong style toast】: What to do with over-risen dough

Overview

I made this toast twice this time. When I did it for the first time, I didn’t pay attention to the time and went too far! I had no choice but to treat it as an old noodle and made it a second time. . To use the old dough, I always add ingredients of the same weight as the original dough, then knead it again to the complete stage, then shape and bake it. In other words, the amount of bread produced in the end is twice that of the original!

Tags

• baking
• bread
• toast
• egg (medium dough)
• high-gluten flour (medium dough)
• instant yeast powder (medium dough)
• milk powder
• unsalted butter
• water (medium dough)
• fine sugar
• salt

Ingredients

Steps

1. 1 Mix all the ingredients for the medium-sized dough evenly, knead it into a smooth dough, cover it with a lid or plastic wrap, and place it in the refrigerator for more than 17 hours. The picture shows the dough after refrigeration. The volume should be slightly increased (about doubled);

   

2. 2 After tearing open the surface, you can see the uniform and dense honeycomb tissue;

   

3. 3 Tear the medium-sized dough into small pieces and mix evenly with the other ingredients in the main dough except butter. After kneading into a smooth dough, add the diced butter;

   

4. 4 Knead until you can pull out a large piece of tough film that is not easily broken, which is the complete expansion stage;

   

5. 5 Slightly shape the kneaded dough into a round shape, cover it with plastic wrap (apply some oil on the plastic wrap to prevent sticking), and rest at room temperature for 30 minutes;

   

6. 6 If the temperature is appropriate, the volume of the dough after resting will increase;

   

7. 7 After resting, deflate the air, divide into 3 parts, roll into balls, cover with plastic wrap, and rest for 10 to 15 minutes;

   

8. 8 Take a small, relaxed dough and roll it into a long strip. After turning it over, fold the left and right sides by 1/3 respectively. After relaxing for 10 to 15 minutes, roll it out again into a long strip;

   

9. 9 Flatten one bottom edge and roll it up;

   

10. 10 Put the rolled dough into the mold, cover it with plastic wrap, and place it in a warm and humid place for secondary fermentation;

    

11. 11 Let the dough rise until the mold is 7 to 8 minutes full. Press the surface of the dough lightly with your hands. It will not leave any traces and will bounce back. The second rise is over. Preheat the oven to 190 degrees in advance. After preheating, spray some water on the surface of the dough;

    

12. 12 Put the mold into the preheated oven, lower the rack, heat up and down, 180 degrees, and bake for about 40 minutes. After baking, take it out of the oven immediately, then take out the toast, place it on a drying rack and let it cool to room temperature without being hot to the touch, then seal it and store it.