How to Make Golden Brick Toast Bread
1.
Mix high-gluten flour and low-gluten flour. The yeast is melted in 110 grams of warm water. You don’t need one egg. You must weigh out 35 grams by weight, otherwise the dough will be too thin to shape.
2.
Add sugar and salt to flour. Then add warm water with yeast, stir the flour mixture with chopsticks into a floc, and then add 35 whole egg liquid.
3.
After kneading into a dough, prepare 20 grams of butter to soften it. Now start to knead the dough to the expansion stage.
4.
The dough at the beginning is just so inelastic. After 17-20 minutes of kneading, the dough can generally reach the full extent of expansion, and the dough can be pulled out of a large transparent film that is not easy to break, which means it is OK. Add 20 grams of butter and continue to knead the dough for 5-7 minutes to allow the butter to fully dissolve in the dough. The butter should not be put into the dough too early. The oil will increase the friction temperature of the dough and cause the dough to increase in temperature, making it difficult to form gluten.
5.
Put the kneaded dough in the refrigerator and freeze for 40 minutes. At this time, take out the butter and cut out 110 grams of butter slices. Butter slicing is a depressing job. Once the heat of the hand is transferred to the butter, the butter will soon soften and it is quite laborious to cut. So after the butter is slightly softened, use a sharper knife to cut the butter vertically, and then cut off the same large pieces and then slowly thin the excess.
6.
Take out the frozen dough, knead it with your hands, and roll out a rectangular dough sheet. Roll the butter into slices and place them on the rolled dough slices.
7.
Fold the dough pieces on both sides in half and pinch the joints firmly.
8.
Roll out a rectangular dough sheet.
9.
Fold in half again and pinch the interface. Fold it in half as shown in the picture, put it in plastic wrap, and freeze it in the refrigerator for 20 minutes.
10.
Take out the frozen dough and repeat the previous steps to roll the dough into a dough.
11.
Fold one side.
12.
Fold the other side again.
13.
Roll into dough pieces.
14.
Cut the noodles into 9 average pieces with a knife. Turn the cut noodles over and flatten them with your hands.
15.
Braided into three strands. What I made up is really ugly, there is no way, the recipes for everyone, good and bad are just a reference. And there is also a mistake here. You should not roll the dough too big, because the mold is relatively small, so I can only put it in the mold for such a long braid. It looks even uglier~~~~ The first time I did it, everything was okay, but this was not, I really ignored it. You must learn from my lesson when you do it.
16.
Look, the braids are all tied together, twisted, it's really impossible to see.
17.
Put a dish of boiling water in the oven. Put the lid on the mold and let it ferment in about 40 minutes. Then preheat the oven to 200 degrees and bake for 45 minutes. When fermenting, you must use the baking tray to fill the water, because the butter will continue to overflow, which is normal. When the bread is baked for half an hour, the uncontrollable aroma can fill the entire room. The golden brick toast that has just been baked is very soft, because a lot of butter is used and kneaded enough, all demoulding is particularly smooth, and it is slightly shocked. The whole bread is poured out completely
Tips:
In order to make it faster, this one is very suitable to be made with a bread machine, that is, put all the ingredients except 110 grams of butter slices into the bread machine, knead it into a smooth dough, and freeze it for 40 minutes.
