Chinese Food
Black sugar toast
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Master Wu Baochun's prescription in Taiwan. Since I got the secret book of bread of Wu Baochun, I have been so precious. I even studied until midnight. I think this is my hobby. I can't imagine how terrible it would be if people didn't have their own hobbies. I may be exaggerating. But people should have faith, pursuit, hobbies and even more value. When life closes a door for you, it often opens a window. Baking is the window of my life full of sunshine. It's true that black sugar toast is another delicious dish.
Cooking ingredients
Cooking Steps
Step1:Prepare polish and soup seeds.
Step2:Remove butter, salt and yeast from the mixture. Add yeast, salt and butter in turn after the initial formation of the gluten. Whisk to the complete stage at high speed. The black sugar toast must be like the gum.
Step3:Wake up for 60 minutes at 26 degrees.
Step4:Divide the dough into 75g pieces. Roll for 30 minutes and wake up.
Step5:Add black sugar.
Step6:Use two 250g molds. The dough is about 265g. Each dough is gently rolled flat. Wrap in 12g black sugar and seal tightly. Braid into a braid and put into the toast mold. The final fermentation time was 60 minutes.
Step7:Brush the surface with egg liquid. Preheat the middle and lower layers of the oven and heat them for 160 degrees. Heat them for 170 degrees and bake for 30 minutes.
Step8:Sweet but not greasy black sugar toast is coming out.
Cooking tips:In the case of 450 g toast mold, 3 pieces of 170 g dough. Wrap each dough with 20 g black sugar. Bake at the same temperature for 35 minutes. Because the water absorption of flour is different, I added about 30 grams of flour. There are skills in making delicious dishes.
