Black Whole Wheat Old Noodle Pork Floss Toast
1.
A group photo of the ingredients; the old black whole wheat noodles were taken out of the freezer in advance and thawed.
2.
All the ingredients except butter and pork floss are put into the kneading bucket. The water absorption of flour is different from the consistency of milk. You can reserve about 20 grams of milk and add it according to the state of the dough; the old noodles need to be cut into small pieces to facilitate It can be quickly integrated with other materials.
3.
First low speed, then high speed whipping, the dough can hold the thick film and add softened butter.
4.
First, make the butter completely melt into the dough at low speed, and then turn to high-speed whipping. The dough is soft and delicate and does not stick to the wall of the basin, which can hold out a transparent and elastic film.
5.
The dough is rounded up and placed in a basin, and the fresh-keeping film is placed in a warm and moist place for basic fermentation. When it is twice as large, dip your fingers in flour and poke holes on the top of the dough without collapsing or shrinking.
6.
Divide the dough into 2 equal parts, knead the dough separately, and relax the bowl for about 15 minutes. Press the dough with your fingers. If the pit does not rebound, it is loose.
7.
Roll the dough into a beef tongue shape.
8.
Roll into a roll, and let the buckle pot relax for about 15 minutes. The inspection method is the same as step 6.
9.
Roll out the dough into a rectangular shape, slightly shorter than the 450g toast box. Spread the top half evenly with pork floss.
10.
Roll up the top half, and cut the bottom half into small strips with a scraper. Each strip is twisted 3 times in one direction to form a twist. The bottom is flat, and the pork floss is evenly spread on the twisted noodles.
11.
Roll from top to bottom into a roll, with the bottom edge pressed down.
12.
The two processed raw meat floss toast yards are placed in a 450g low-sugar toast box and fermented in a warm and humid place for the second time; if a fermentation tank is used, the temperature is 38 and the humidity is 85; if the grilled strips are used, the temperature is not higher than 38 , Spray proper amount of water to increase humidity.
13.
When the dough is 8 or 9 minutes full, preheat the oven to 200 degrees.
14.
Put it into the middle layer of the preheated oven, fire up and down at 180/200 degrees for 30 minutes, and cover with tin foil when the color on the surface is satisfactory.
15.
After baking, brush a layer of butter liquid on the surface while it is hot, put it in a bag when it cools, and slice it for consumption.
16.
Black whole wheat old noodles with pork floss toast, nutritious and delicious~
