Chinese Food
Black sugar toast
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Recently, I stayed at home. Many friends around me began to use their spare time to improve their cooking skills. Take my circle of friends. It's covered with cold skin, oil sticks, steamed cakes and steamed bread. But according to my baking experience for many years, I really want to advise you not to be fooled by steamed bread. The so-called bread that is only steamed but not baked is the steamed bread with egg liquid on its surface? It's not as good as the formal steamed bread. It's not as good as the toast baked in the oven. Toast bread is usually made of high gluten flour, yeast, sugar and other ingredients. But look at this toast I made today. It's bright red and attractive. It's different from ordinary toast. This is a toast bread made of brown sugar (called black sugar in Taiwan). It uses natural ingredients that are available in every kitchen. There is no bread improver or other additives. The whole body is fluffy and soft. It doesn't shrink and collapse after cooling. The inner core is elastic and soft. It also has a strong smell of red when biting
Cooking ingredients
Cooking Steps
Step1:First of all, make Polish seed one night in advance - mix 14g of high gluten powder, 14g of warm water and 1g of dry yeast, cover with plastic film and ferment at room temperature for 2 hours, then refrigerate for 10 hours. Next, make soup - put 24 grams of water, 24 grams of milk and 4 grams of butter into a small pot. Boil over low heat. Put 42g of sifted high gluten flour into a small pot. Mix it slowly until it is dry. Put it into a fresh-keeping bag and refrigerate it to room temperature. Then I started to prepare the main dough. The following uses a home chef's machine when mixing noodles. If not, you can use a bread machine or hand kneading instead.
Step2:Main dough - pour water into the mixing bowl first. Pour in black sugar, high gluten powder, salt, milk powder, yeast in sequence. Polish seeds and small pieces of soup. Mix slowly until there is no dry powder.
Step3:Turn on the chef's high-speed mode again. Beat the dough to seven or eight tendons (it can pull out the thick film with serrated edges). Pour in the softened butter and beat until it is fully absorbed. Cut a small piece of dough. It can stretch out a uniform, thin and unbroken glove film. It means that the dough has reached a fully expanded state. The process of dough blending is completed. The dough in fully expanded state can expand to enough height when making toast. The finished product is more fluffy and delicious.
Step4:Next, take the dough out of the mixing bowl. Cover with the plastic wrap. Let it stand at room temperature for 20 minutes. Divide it into about 150 grams of dough. Ball up. Cover and let stand for 20 minutes. Then roll out each dough in turn and roll it into a long strip. Roll in a proper amount of black sugar from one end (beyond the marked amount). Rub the two ends into a long strip.
Step5:Put the long dough with spindles at both ends into the picture. First turn the right side 2 to the middle of 1 and 3. Then turn the left side 3 to the middle of 1 and 2. And so on. On the other side, do the same. Make up the whole piece. Tips - this is the common three strand braiding method. But when braiding bread, it usually starts from the middle. First, it is not easy to tear the gluten. Second, the dough is relatively soft. It is braided from the middle to the two ends, so that the dough moves less and the shape is more beautiful.
Step6:Then nest both ends inward. Press them on the bottom. Put them into a 450 gram toast mold. Put it in the middle and lower layers of the oven. Set the fermentation temperature to 35 ℃ to wake up.
Step7:Wake u
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Cooking tips:1. The texture of black sugar is wetter than white sugar. It's easy to agglomerate. It's better to crush it with the back of a knife before wrapping. I use pure brown sugar in ganzhiyuan. There are few impurities. The roasted product is bright red. It's sweet and not greasy. In addition, the amount of brown sugar can be more than the figure in step. Although it is easy to burst the pulp when baking, but more is more delicious. 2. Make a cool brown sugar toast and eat it. Tear it by hand and slice it. If you can't eat it all at once, you can put it in a sealed bag and keep it at room temperature for 57 days, or put it in the refrigerator after sealing (it's freezing, not refrigeration. Refrigeration will make starch aging and taste worse). Take it out when you want to eat it and defrost it. Then bake it for 10 minutes. There are skills in making delicious dishes.
