70% Chinese White Toast
1.
Medium species production: All the materials of the medium species are mixed into a smooth dough, which is kept in the refrigerator and fermented for 17-72 hours. The fermented medium has a slightly sour taste, becomes larger in size, and has a honeycomb shape inside.
2.
2. The fermented medium seeds are torn into small pieces and mixed with other materials except butter in the main dough.
3.
Knead until it can pull out a thicker film, which is easy to break, and the edges of the holes are jagged.
4.
Add butter and knead until it can pull out a thin and strong film, which is not easy to break, and the edges of the holes are smooth and jagged.
5.
The kneaded dough is rounded, covered with plastic wrap, and allowed to rest for 30 minutes.
6.
The dough is divided into three equal parts, rounded, covered with plastic wrap, and relaxed for 15 minutes.
7.
Roll the loose dough into an oval shape.
8.
Turn it over, the smooth surface is attached to the console, and the sides are folded inward.
9.
Roll up from top to bottom, pinch tightly at the bottom.
10.
Put it in the toast box, put it into the oven to start the fermentation mode, put a bowl of hot water at about 38°C, and carry out the final fermentation until it is 8 minutes full.
11.
Take out the hot water and the toast, and apply a thin layer of egg liquid or milk on the surface of the toast. Preheat the oven at 180℃, and bake for 35-40 minutes. Pay attention to observation, and cover the surface with tin foil after coloring to prevent excessive coloring. After being out of the oven, release the mold and put the grilling net to cool.
12.
It can be served with jam and milk for breakfast. I paired it with my own banana chocolate jam.
Tips:
1. If there is not enough refrigerated fermentation time, less than 17 hours, you can also knead the medium-species dough and ferment it at room temperature to double its size, and then put it in the refrigerator before use.
2. After kneading the medium type dough, it will be fermented at room temperature to 3-4 times its size, and it can be used directly without refrigeration. However, if you have enough time, it is recommended to refrigerate, because refrigerated dough has a better flavor.
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