Hong Kong Style Toast
1.
1. Put all the ingredients in the dough except butter into the cook machine and knead it into a smooth dough.
2.
2. Add softened butter
3.
3. Knead until it can pull out a stronger transparent film, that is, the complete stage
4.
4. The dough is fermented to 2.5 times as large, and the dough does not collapse or rebound after being dipped in dry powder
5.
5. Take out the fermented dough, vent it gently, and divide it into 6 pieces, each about 168 grams. After rounding, cover with plastic wrap and relax for 20 minutes
6.
6. Take the loose dough and roll it into an oval shape with the right side up
7.
7. After turning it over, fold the left and right sides into 1/3 as shown in the figure, and pat to flatten them, and press the thin edge on the bottom edge.
8.
8. Roll up and close from top to bottom
9.
9. Roll them in sequence and put them into the toast box in sequence
10.
10. Open the oven at 35 degrees and put a bowl of warm water for the final fermentation
11.
Ferment to 9 minutes full, spray the lower layer of water on the surface, fire up and down, heat up to 160 degrees and lower to 170 degrees, 40 minutes, after being out of the mold, let cool
Tips:
1. The amount of liquid is adjusted according to the water absorption of flour and the environment
2. The temperature and time are adjusted according to the oven conditions
3. The formula is 450 grams for 2 strips, and 1 strip is halved
