Chinese Food
Classic formula Hong Kong toast
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A quantity of 450g toast box. The formula comes from jindawang
Cooking ingredients
Cooking Steps
Step1:Mix all materials except butter. Knead until extended. Add butter and knead until the tough film can be pulled out and put into the container. Cover the surface with wet gauze. The warm place ferments to the middle, pressing a hole does not retract or collaps
Step2:The dough is divided into 3 equal parts. Round and relax for 5 minute
Step3:Roll each dough open, roll up, close and relax for 15 minute
Step4:Open, roll up and drain into the toast box agai
Step5:Send the second engine to 8:00. Put it into the lower layer of the preheated oven at 175
Step6:It's 3540 minutes in total. Demould it immediately after it's out of the oven. After it's cool, wrap it in a fresh-keeping bag and keep it (this picture shows two toast because I made another bean paste at the same time ~
Step7:Finished product
Step8:Finished product
Step9:Finished product
Cooking tips:Classic series. Another kind of grass has been planted for a long time. Finally, the toast has been pulled out. Unfortunately, the specific size of the main picture can't be seen if it's tilted and photographed on the side. The vertical picture is obvious that the 250g powder has grown to this head. It's so soft that it bends down, especially when it's just out of the oven and still hot. The touch of a hand print is very soft and sweet. It's my favorite taste I've chewed two edges and corners. All the others are packed to my sister-in-law and sister Mao. Although I like big and tall toast, this one is too radical. I don't know if it's because it's too high. The organization doesn't look very dense, but I'm satisfied with this uniform pore like organization. I don't know how to make delicious dishes.
