Name: Brown Sugar Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 142g Polish species; 86g Soup; 214g water; 106g brown sugar; 414g High-gluten flour; 6g salt; 5g Dry yeast; 18g milk powder; 68g Softened butter; 143g High-gluten flour (Polish species); 143g Water (Polish species); 1g Dry yeast (Polish species); 24g Water (soup type); 24g Milk (soup type); 4g Butter (soup type); 42g High-gluten flour (soup type)

Brown Sugar Toast

by Looking for Peach Blossom Island

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Recently, when I was staying at home, many of my friends around me started to use their free time to improve their cooking skills. Take my circle of friends, for example, it was swept up by all kinds of cold skins, fried dough sticks, steamed cakes, and steamed bread. But based on my many years of baking experience, I really want to advise everyone not to be fooled by "steamed bread" anymore. The so-called "bread" that is only steamed and not toasted is not a bun with egg wash on the surface? Not as good as the authentic steamed buns, and even less delicious than the toast bread baked in the oven.

The toast bread that everyone often eats is generally made with ingredients such as high-gluten flour, yeast, and white sugar. But look at this toast I made today, the color is red and attractive, it is different from ordinary toast at first glance. This is a toast bread made from brown sugar (called brown sugar in Taiwan). All natural ingredients are used in every kitchen, without any additives such as "bread improvers". The whole is fluffy and soft, and does not shrink and collapse after being cooled. The inner core is elastic and soft, and the fragrant brown sugar filling flows out after biting, leaving the lips and teeth fragrant.

Although the formula is a bit complicated, the taste of the finished product is absolutely amazing, and it will not harden and regenerate when stored at room temperature. We must know that many toasts on the market can be kept for a week without drying out, but they rely on food additives. So where is this toast so special? This starts with the flavor and nutrition of brown sugar.

Compared with the simple and straightforward sweetness of white granulated sugar, brown sugar does not undergo repeated high-temperature refining, but retains more minerals and nutrients in sugarcane, and has a unique burnt aroma after baking. Because of this, all foods related to brown sugar on the market are very popular, from brown sugar pearl milk tea to brown sugar macchiato, brown sugar plum, brown sugar biscuits and so on. In addition, many women who are good at maintenance often drink red desserts to invigorate blood during menstruation.

In addition to flavor and nutrition, this toast also uses "Polish seeds" and "Soup seeds" for making noodles.
Poolish is a kind of starter that originated in Poland, also called "sponge starter", similar to what we understand as "old noodles" (dough that has been fermented). It can delay the aging of bread and increase the flavor of bread. It is made by mixing equal amounts of water and flour, adding a small amount of dry yeast, and fermenting for 3-8 hours.

The soup is evolved from the direct method (directly roasted after one fermentation). Mix part of the flour with water and heat it to gelatinize the starch. After it cools, add the remaining ingredients to knead and ferment. The advantage of soup is to increase the moisture content of the dough, make the bread softer, slow down the process of drying and hardening, and extend the shelf life.

Next, let me take a look at the recipe of this delicious brown sugar toast. The indicated amount of ingredients can be made 2 pieces, and the mold used is Xuechu 450g non-stick toast box. 1

A. Polish species (take 142 grams of it into the main dough)
High-gluten flour 143 g warm water 143 g dry yeast 1 g
B. Soup type (take 86 grams of it and put it into the main dough)
Water 24 g milk 24 g butter 4 g high-gluten flour 42 g
C. Main dough (can be used for two 450g toast boxes)
Water 214g brown sugar 106g high-gluten powder 414g salt 6g dry yeast 5g milk powder 18g Polish kind 142g soup 86g softened butter 68g

Brown Sugar Toast

1. First, make Polish seeds one night in advance: Stir the high-gluten flour, warm water, and dry yeast, cover with plastic wrap and ferment for 2 hours at room temperature, then put it in the refrigerator and ferment for 10 hours.

Next, make the soup: pour 24 grams of water, 24 grams of milk, and 4 grams of butter into a small pot, and bring to a boil. Pour the sieved high-gluten flour into a small pot, mix well at a slow speed until there is no dry powder, put it in a fresh-keeping bag, and put it in the refrigerator to room temperature.

Then began to prepare the main dough. A household cook machine is used for the following noodles. If you don't have one at home, you can also use a bread machine or hand kneading instead.

2. Main dough: 230g water, 414g high-gluten flour, 6g salt, 5g dry yeast, 18g milk powder, 106g brown sugar, 142g Polish kind, 86g soup, butter (cut into small pieces and soften at room temperature) 68 grams.

Pour water in the noodle bowl first, then pour brown sugar, high-gluten flour, salt, milk powder, yeast, Polish seeds and the soup seeds into small pieces in order. Stir slowly until there is no dry powder.

3. Then start the high-speed mode of the cook machine, beat the dough to 70 or 80 into the ribs (the thick film with jagged edges can be pulled out), pour the softened butter and beat until it is completely absorbed. Cut a small piece of dough down and stretch out a uniform, thin, non-breaking "glove film", indicating that the dough has reached a fully expanded state, and the kneading step is complete. The fully expanded dough can expand to a sufficient height when making toast, and the finished product is more fluffy and delicious.

4. Next, take the dough out of the kneading tank, cover it with plastic wrap, let it stand for 20 minutes at room temperature, and then divide it into about 150 grams of dough. Dump into a ball, cover and let stand for 20 minutes. Then roll each dough into strips in turn with air exhaust, roll in an appropriate amount of brown sugar (outside of the indicated amount) from one end, and knead both ends into a strip.

5. Put the long dough with spindle-shaped ends as shown in the picture. First twist the right 2 to the middle of 1 and 3, then twist the left 3 to the middle of 1 and 2, and so on. Do the same on the other side and make up the whole article.

Tips: This is the common three-strand braiding method, but when braiding bread, we usually start from the middle. One is that it is not easy to break the gluten, and the other is that the dough is softer. Weave it from the middle to the two ends to make the dough less moving. The shape is more beautiful.

6. Then put the two ends toward the inner nest, press it on the bottom, and put it in a 450g toast mold. Put it in the lower part of the oven and set the fermentation temperature to 35 degrees for proofing.

7. Proof until it is full as shown in Figure 9 (about ninety minutes), brush a little egg yolk on the surface (in addition to the marked amount, take another raw egg yolk and add a little water to mix well), put it in the lower middle of the household oven, and set the heat 165 degrees, lower the heat to 180 degrees, and bake for about 35 minutes. After baking, take it out, shake the mold while it is hot, release it and let it cool.

Tips: If the toast swells close to the heating tube on the oven during the baking process, cover it with tin foil in time to avoid scorching the top. After baking, take off the mold while it is hot, otherwise the heat will soak the skin. In addition, the baking temperature of household ovens and commercial open-hearth furnaces are different. Commercial open-hearth furnaces are generally heated at 165 degrees and lower at about 230 degrees.

8. You can eat cold brown sugar toast. You can tear and slice it by hand. If you can’t finish eating at one time, you can put it in a sealed bag and store it at room temperature for 5-7 days; or put it in the refrigerator after sealing (frozen, not refrigerated, refrigeration will age the starch and make the taste worse), and take it out when you want to eat. , Rebake for 10 minutes.

Tips:
Brown sugar has a moist texture than white sugar and tends to agglomerate. It is best to use the back of a knife to crush it before wrapping. I use "Gan Juice Garden Pure Brown Sugar", which has less impurities, and the baked product has a bright red color and is sweet and not greasy. In addition, the amount of brown sugar can be more than that in the step diagram, although it is easy to burst when baking, but more is more delicious.