Chinese French Japanese Toast
1.
All materials are ready. This time I’m using a dedicated fan, so it’s good to say
2.
Make the dough first, first use the ingredients of the dough: heat the water slightly, add the yeast and stir evenly
3.
I use the bread machine to knead the dough, pour the yeast water into the bread machine, put in the toast flour, and start the bread machine to make the dough.
4.
The bread machine and the good noodle dough are directly fermented to 2.5 times the size, which takes about 1 hour and 40 minutes
5.
Use chopsticks to stir and exhaust the dough, add 50 grams of egg liquid, 15 grams of milk powder, 30 grams of sugar, 3 grams of salt, 30 grams of corn oil in the main dough, and finally add 75 grams of toast powder
6.
Start the bread machine and kneading for 30 minutes, make the dough without fermenting, take it out directly, and pull out the thin glove film.
7.
Take out the dough and knead it well and relax for a while
8.
Divide the dough into three evenly divided dough mixtures, cover them and let them rest for 5 minutes
9.
Roll each dough into an oval shape
10.
Roll up and rub
11.
Shun over and roll it out
12.
Roll up
13.
Put them into the toast box one by one, and cover the second fermentation
14.
Fermented until the toast box 7 is full
15.
Put it into the preheated oven, heat up and down, 190 degrees, the middle and lower layer, bake for 35 minutes, then take it out and let it cool.
Tips:
I use corn oil. If you like butter, you can replace the corn oil with butter in the same amount, and use the post-oil method to make the noodles with butter.
The water absorption of each type of flour is different. The dosage in the recipe is for reference only. You can add a small amount of it several times, depending on the state of the dough.
