Directly Make Tall Brown Sugar Toast!

Name: Directly Make Tall Brown Sugar Toast!
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Golden like high-gluten flour; 270g milk; 105g Egg white; 86g Korean Brown Sugar; 7g yeast; 3g salt; 35g butter

by Sunny sister

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

In fact, when we first learned to make bread, we all used the direct method. After all, we knew too little at that time, especially theoretical things. But making bread is not just a question of what fermentation method is used, including the amount of material, the length of kneading time, the fermentation temperature and humidity, etc. There is too much talk. In the past two years, I have often used the middle seeding method. After trying out various middle seeding methods, I find that each has its own characteristics. There are differences in the properties, taste, taste, and storage time of the bread. But I think home production should be based on health and hygiene, no additions, taste the original flavor of bread, the added ingredients should be raw materials that have been rarely processed, and the selection of fermentation methods should be subject to the producer’s time. The seeding method takes a long time, but the direct method can ensure that the bread is made in a relatively short time, which is often more suitable for home production. Today’s brown sugar toast uses the direct method, and the finished tissue does not age much until the next day, and it is still soft in the mouth. The main reason is that the liquid volume is relatively large and the kneading is in place.

Ingredients

Directly Make Tall Brown Sugar Toast!

1. Put all the ingredients except the butter into the cook machine in the order of putting the liquid first, then the powder. Knead at slow speed for 3 minutes, then at medium speed for 3 minutes until the dough is smooth, put in butter softened at room temperature, and knead slowly Knead for 5 minutes at medium speed for 3 minutes. After kneading the dough to the complete stage, arrange it, cover it with plastic wrap, and put it in a warm place for a fermentation (you can turn on the fermentation function of the oven for 5 minutes in advance, and put the dough in the oven. Just turn off the oven. The reason is that the fermentation function of my oven has a high temperature, which can easily lead to over-fermentation of the dough. If your oven's fermentation function is 28-30 degrees and the temperature is stable, you don’t need to turn off the power).

Directly Make Tall Brown Sugar Toast! recipe

2. When the dough is fermented to 2-2.5 times its original size, the fermentation is finished.

3. Put the dough on the chopping board, press and exhaust by hand, divide it into 6 equal parts, round them, cover with plastic wrap and proof for 15-20 minutes;

4. Take a dough, press it again and roll it out into a rectangle;

5. After turning over, fold both sides to the middle;

6. Roll it out with a rolling pin;

7. Roll up from top to bottom, roll the tail thin and tighten;

8. Add a large bowl of hot water to the oven, turn the oven to the fermentation position in advance, preheat for 5 minutes and then close it, put the dough in the toast mold, and then put it in the oven for secondary fermentation (the hot water can be changed once in the middle);

9. After it is 9 minutes full, brush the egg mixture on the surface and sprinkle some peanuts (not shown), put it in a preheated 175 degree oven and bake for 38-40 minutes. During this time, the surface of the toast will be colored in about 7-8 minutes. It should be covered with tin foil to prevent the surface from sticking.

Tips:
Sunny nagging:
1. The color of Korean red sugar is relatively light, so the color of toast is lighter, but I think the sweetness is enough, if you like to eat sweet, you can add 5-10 grams as appropriate;
2. All egg whites are used in this recipe because I leftovers from other desserts. If you use whole eggs, it can be adjusted to 256 grams of milk and 2 whole eggs;
3. Flour has different hygroscopicity due to the brand or the length of storage time, so you need to slightly adjust the amount of liquid used according to the actual situation. The dough is relatively sticky when it is just kneaded, and it will gradually become smooth;
4. Each oven is different, the temperature is slightly different and can be adjusted according to the actual situation, but the small oven should be covered with tin foil after the toast is colored to prevent the surface from sticking.