Brown Sugar Toast
1.
Both hot seeds and Polish seeds need to be made in advance. Hot seeds: high flour 225, sticky rice flour 5.0, sugar 25, salt 1.25, boiling water 375 Put the high flour, sticky rice flour, sugar, and salt into the mixing bucket of the chef's machine, and stir evenly at low speed. Add boiling water, whip slowly for 1 minute, then quickly whip for 1 minute.
2.
Put the scalded seeds in a container, and after cooling at room temperature, put them in the refrigerator overnight.
3.
Polish methods are not repeated, the state must be honeycomb.
4.
Boil the brown sugar with hot water. Cool down for later use.
5.
Put the hot seeds, Polish seeds and all the ingredients of the main dough except butter into the mixing bucket of the chef's machine.
6.
After the dough becomes thick, add butter and beat until it is fully expanded.
7.
Put the dough in the fermentation box, the surface temperature is 26 degrees, and ferment for one hour.
8.
After the fermentation is complete, divide the dough into rounds, and carry out intermediate fermentation for 30 minutes
9.
Take a dough, lightly press and flatten it, roll it out, turn it over! Turn it over! Turn it over! Cut the brown sugar into small pieces and place them on the top, keeping them on the bottom. The amount of brown sugar cubes per dough is about 20 to 25 grams.
10.
Roll up from top to bottom. Squeeze tightly. Rub it into a long strip, and you can rub the tips on both ends.
11.
Three in a group, braided.
12.
Put it in a toast box and ferment. Ferment to 8 minutes full.
13.
Heat the oven to 160 and lower to 180. Bake for 30 to 35 minutes.
Tips:
1. Different brands of toast boxes have slightly different baking times.
2. Choose medium amount of Polish seeds and hot seeds, and keep the excess in cold storage. Just use the button within three days.
3. The water absorption of flour is different, and the amount of liquid can be increased or decreased as appropriate.
4. For brown sugar, choose lumpy brown sugar.
