Curry Toast-------super Soft Brushed and Delicious to Burst
1.
Put the dry stuff first, [not the same as the bread machine, the small cook machine].
2.
Slowly pour milk and water along the side of the tank, and the mixture of protein [ice water in summer, warm water in winter]. At the beginning, the mixture should be slowly formed into a dough and then adjusted to a fast rate.
3.
While beating while observing the condition of the dough, you can turn off the dough and pull the film gently with your hands, while turning it to pull the ha. Now this is considered to be the expansion stage, and the film is very smooth when it reaches the complete stage.
4.
Add butter [ghee] if you can eat it by yourself, it is better to eat butter, although the ghee is more fragrant and beaten until the noodle bowl is clean and the noodles can pull out the fingerprint film.
5.
Take it out and relax at room temperature for about half an hour [Summer Ha] Dip high powder with your hands and rub it without shrinking ok.
6.
We made a lot of toast dough at one time, so we divide them one by one. The toast mold used here is 450g, and the dough we divide is 480g. When dividing the dough, we must pay attention to not many small pieces together. It is best to do it at once. Sexual weight is the best.
7.
It is divided, and then grouped into a smooth circle.
8.
Cover with plastic wrap and relax for about half an hour.
9.
The loose white fat guys.
10.
Now let's start the operation. Take a dough and roll it from the middle to both ends. It is not possible to roll the dough back and forth. Generally, the top is thinner and the bottom is thicker.
11.
Then turn it over and scrape the lower part down with your hands to make it thinner and make it easier to handle when wrapping it up.
12.
Spread the curry paste [You can buy the curry paste you like, add a pinch of water and boil it, this is a simple version, when haha, be careful not to wipe the edge.
13.
Cut the ham into small cubes, small cubes, remember.
14.
On the top of the curry, continue to spread the diced ham just now, and sprinkle the cheese on top.
15.
It's fine to roll it from top to bottom like normal toast, but it's wider and roll it down from one end to the other.
16.
After the roll is finished, put it upright.
17.
Use a spatula to divide it into two from top to bottom, remember to leave a little bit on the top not to cut.
18.
Cut straight and cut the two pieces and twist them outwards. If you don't understand, you can see the next step.
19.
The twisted two are twisted together like this.
20.
Put it directly into the toast box and leave it in the proofing box to ferment for an hour.
21.
After the fermentation is complete, start brushing the egg liquid.
22.
Then squeeze the salad dressing.
23.
Finally, put the shredded cheese in the oven, preheat the oven to 170 degrees, and bake for 30 minutes at 210 degrees. After 30 minutes, continue to invert the oven for 10 minutes before baking. This depends on the actual situation of the oven, not absolute.
24.
Although I made a lot of toast that day, everyone was looking forward to this toast, thinking that they had never eaten it before, and wanted to taste it.
25.
Keep your eyes open, let's take a look, it's too soft, just get started.
26.
Look, this drawing, this curry meat filling, is so fragrant, my hand clicks the shutter button when I pull it.
27.
Sharing is necessary. I cut some and gave it to the cake class. They all said it was delicious, haha.
28.
"The best preservation in the world is to make continuous progress and strive to become a better person. This is more important than anything else" .
Tips:
Those who like food can follow my food WeChat: yuner6421! I will share some food dynamics and practices every day. There are groups to join, boys don’t want it.