Hong Kong Style Toast
1.
Pour all the ingredients for the desalted butter into a large bowl and mix well, then pour into the bread bucket and stir.
2.
After a procedure, add butter and salt and continue to stir.
3.
The kneaded dough can pull out a non-breakable film.
4.
Organize and put in a pot, cover with a fresh-keeping bag, and ferment once.
5.
Fermented dough.
6.
If the finger is soaked in powder, it does not retract (or slightly retract) and does not collapse (the collapse means it has been sent)
7.
After pressing and exhausting, divide the dough into 3 pieces, cover with a fresh-keeping bag and let it relax for about 10 minutes.
8.
Take a piece of dough and roll it into a beef tongue shape, turn it over and roll it up from top to bottom, pinch the joints tightly (only rolled it once in a hurry)
9.
Put the toast box with the mouth down (first put on both sides and then in the middle) and ferment at 35-38 degrees, 8-9 minutes full.
10.
Put it in the preheated oven at 150℃ for 35-40 minutes (temperature and time are for reference only)
11.
Shake it out of the oven and release it from the mold and let it be sealed and stored at hand temperature.
12.
Very soft.
13.
Very good prescription.
