Hong Kong Style Toast
1.
After the oil method, put the raw materials into the bread machine and knead to the complete stage, round them into the basin, cover with plastic wrap and start to ferment (I used the cold storage method according to my own time, and it is cold now. After 2 hours at room temperature, Put it in the refrigerator for fermentation, take it out for about 20 hours and use it after warming up) (What is the post-oil method?)
2.
Ferment the kneaded dough to twice its size. If you dip your fingers in flour and poke a small hole on the top, it will not shrink or collapse and it will be fermented.
3.
Press and exhaust the dough, divide it into three equal parts, round them separately, cover with plastic wrap, and relax in the middle for 15 minutes
4.
Roll out the loose dough in turn into a tongue shape, turn it over, fold the left and right sides by 1/3 in the middle, press tightly, and roll out. Roll it up from top to bottom, put it in a toast mold, and put it in the oven for final fermentation. Put a bowl of hot water in the oven to increase the humidity, and the hot water can be replaced once in the middle
5.
Ferment to 9 minutes full, coat the surface with egg liquid, put it in the preheated oven, 180 degrees, the upper and lower heat, the bottom layer for 40 minutes, the middle should be covered with tin foil in time to prevent the surface from being too dark. Take out the baked toast from the mold and put it on the grilling net to let cool (if the same toast is placed in a Sanneng Jinbo toast box, it only takes 35 minutes)
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