Jindawang Sponge Toast
1.
Prepare all the materials.
2.
Put the milk and water in the bread bucket first, add the yeast, and stir well.
3.
First add 250 grams of wheat flour for arowana bread (high-gluten flour).
4.
Then add 60 grams of wheat flour (low-gluten flour) for Arowana pastry.
5.
Add sugar, salt, and eggs to the three corners of the bread bucket.
6.
The bread machine starts the IMIX program, and the time is set to 20 minutes. If there is no bread machine, you can knead it by hand.
7.
When the program is left for 8 minutes, add the softened butter, continue to knead to the glove film state, take out the dough, put it in a large bowl for the first fermentation, about 45 minutes at room temperature, the fermented dough, dip your fingers in flour, and poke A hole that does not collapse or retract is the fermentation process.
8.
The fermented dough is taken out and vented and divided into two doughs equally.
9.
Divide the two doughs into four smaller doughs, knead them round, and let them rise for 10 minutes.
10.
After waking up, perform the first roll, roll up and down into an oval shape.
11.
Roll up from top to bottom, roll into a round shape, make all the dough in turn, and let it stand for 15 minutes.
12.
After waking up, perform a second roll, and roll it up and down into a beef tongue shape.
13.
Roll up from top to bottom and roll into a roll.
14.
The rolled dough is put into the toast mold one by one.
15.
For the second fermentation, I used the oven to ferment this time at 35 degrees for about 1 hour.
16.
Just send it to 8-9 mold height.
17.
Bake in the preheated oven at 170°C for 30 minutes. After baking, let it cool and ready to eat.
Tips:
The temperature and time of fermentation are determined according to your own situation
Please adjust the amount of milk and water according to your own flour
