Hong Kong Style toast. It's very soft and dense. It's still very soft after being sealed for two days. The original recipe is from Mr. Dawang. It's slightly changed.
Step1:Prepare all material
Step2:Mix all materials except butter. Start kneading. Add butter to continue kneading when lifting fasci
Step3:Until the film can be pulled ou
Step4:Finishing round doug
Step5:Put the dough in a container, seal it, and ferment it in a pre environment of about 28 degrees
Step6:About twice the size. Or use your fingers to dip flour into the hole. The hole will not shrink or collapse
Step7:Buckle the dough upside down on the kneading pa
Step8:Air exhaust by han
Step9:Fold rounding doug
Step10:Cut into four part
Step11:Round in tur
Step12:Cover and relax for 15 minute
Step13:In 15 minutes. Take out a piece of doug
Step14:Press fla
Step15:O
Step16:Turn over. Pull out corners by han
Step17:Rectangl
Step18:The left and right sides are folded in all directions, and then long
Step19:Thin the bottom edge. Roll up from top to botto
Step20:Put into the mold. Put it in the oven for fermentation. Put a bowl of hot water to ensure the humidit
Step21:Take it out when it's eight minutes full. Preheat the oven at 180 degrees. After the oven is preheated, put it into the oven. The middle and lower layers are 170 ℃ for 40 minute
Step22:Demould as soon as it comes ou
Step23:Finished produc
Step24:Finished produc
Step25:Finished produc
Cooking tips:There are skills in making delicious dishes.