Chinese Food
Chinese toast
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For Dabao, who likes to eat toast, it's a must every week. It's a big love whether it's torn or sliced with eggs and ham. This kind of Chinese toast is soft, delicate and strong. Share with you.
Cooking ingredients
Cooking Steps
Step1:Mix the medium materials, knead out the thick film, form a smooth dough, ferment at room temperature for 30 minutes, refrigerate at 5 ℃ for 1725 hours, and ferment to 3 times of the size.
Step2:Take out the fermented dough. Tear into small pieces and mix with the main dough.
Step3:When the dough is kneaded to the expansion stage, salt and butter are added. Then the glove film appears when the dough is kneaded to the full expansion stage.
Step4:Take out the dough and exhaust. Divide it into 9 parts on average. Each part is 160g. Let stand for 15 minutes and relax.
Step5:Roll the dough into a tongue. Roll it up in turn. Relax again.
Step6:Roll twice. Put it into the toast box once. I use the toast box of the chef.
Step7:The temperature and humidity of the fermentation tank are set at 38 ° C and 85 ° C. the fermentation is carried out. When the fermentation reaches 9 minutes full, take it out. Brush the egg liquid on the toast table.
Step8:Preheat the oven. Heat the upper and lower tubes 180 degrees. Bake for 8 minutes. After the toast is set and colored, cover with tin paper. Bake for another 27 minutes. Take out the mold.
Cooking tips:1. The medium-sized dough should be kept at room temperature for a period of time and then refrigerated for fermentation. 2. These are three 450 grams of toast for your reference. 3. The toast dough should be rubbed into a soft and elastic glove film. 4. The baking temperature depends on your oven. There are skills in making delicious dishes.
