Chinese Food
Black sugar toast
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Black sugar is the only sweet taste when I was a child. At that time, in order to make a living, even the hot sun mother would work in the orchard. In order to relieve the summer heat, she will buy some black sugar from the market. Fill one in her mouth and go to the pineapple field again. In a poor and deficient childhood, happiness and sweetness will be magnified. Although I can't afford the candy that most children love, I feel very satisfied with the same sweet black sugar. At that time, because I was young, I yearned for sweet. When I grow up, in order to restore and realize a long-term taste, I knead the taste of black sugar in the dough when I was a child. I baked the soft q-shaped black sugar toast like cassava. Baochun's advice of not hiding - 1. Black sugar is also called brown sugar. 2. The granulated black sugar should be as delicate as possible to make the taste better. 3. Salt free butter must be softened at room temperature. 4. Toast can also be changed into other shapes. 5. Be sure to wrap the granulated black sugar. Otherwise, it will be burnt when baking at high temperature
Cooking ingredients
Cooking Steps
Step1:Pour the high gluten flour into the blender.
Step2:Then add skimmed milk powder and salt.
Step3:Join the Lubang caste.
Step4:Then pour the hot noodles into the blender.
Step5:Mix the black sugar water with the water and pour into the blender.
Step6:Slowly stir for 1 minute, then add fresh yeast. Then slowly stir for 3 minutes.
Step7:Add the salt free butter. Stir slowly for 1 minute and then medium for 4 minutes.
Step8:Dough forming. Measuring temperature accurate to 26 ℃. First basic fermentation for 60 minutes.
Step9:Divide the dough into 130g pieces. Three pieces are needed for a piece of black sugar toast.
Step10:Press the dough with the palm of your right hand.
Step11:Right to the concentric circle.
Step12:Roll into a circle.
Step13:Ferment the round dough for 30 minutes.
Step14:Roll each 130 gram dough gently.
Step15:Then average 20 grams of handmade black sugar on it.
Step16:Roll up the dough.
Step17:Close up.
Step18:Rub and grow into strips.
Step19:Roll 3 dough into a twist braid.
Step20:Put it in the toast.
Step21:(model: sn2082
Step22:Put it into the fermentation tank with temperature of 38 ℃ and humidity of 80%. Carry out the final fermentation for 60 minutes.
Step23:Before the dough is put into the oven, coat the surface with whole egg liquid.
Step24:Bake at 160 ℃ and 270 ℃ for 35 minutes.
Step25:Sweet but not greasy black sugar toast. Loved by many people.
Cooking tips:1. The size of Sanneng sn2082 is 217 mm long on the top, 94 mm wide on the top, 77 mm high on the bottom, 211 mm long on the bottom and 88 mm wide on the bottom. 2. To make a loose, soft, fragrant and q-shaped soup seed toast dough, the secret is to knead the dough to the degree of mixing, and stir until the dough is completely expanded. Don't be afraid to use your own hands to pull for confirmation. The dough can be as long and elastic as gum. It's the qualified one. There are skills in making delicious dishes.
