Lao Gan Ma Pork Floss Toast
1.
Prepare Polish seeds in advance: 100 grams of high powder + 100 grams of water + 1 gram of dry yeast, mix well, let stand at room temperature for 4 hours or refrigerate for 12-17 hours, depending on the state, you can see bubbles as shown in the picture
2.
Put all the ingredients in the main dough part except yeast and butter into the cook machine. The liquid part should be frozen to half ice and half water, and the rest should be refrigerated.
3.
The cook bucket should be frozen in advance and wrapped with ice packs. Mix well in the first gear, then turn to the third gear
4.
Stir until it can stretch out the coarse film, take out the dough, if it is warm to the touch, cover with plastic wrap and freeze for 10 minutes
5.
Cut the dough into small pieces, add yeast and butter
6.
Mix well in the first gear, turn to the fourth gear and stir until the glove film can be stretched out, the dough is taken out and rounded, covered with plastic wrap, and fermented at 25-28 degrees Celsius.
7.
Start to prepare the filling: Laoganma flavored tempeh is scooped out with a spoon, and most of the oil is controlled, and the butter is cut into small cubes and bites in the microwave for 20 seconds.
8.
Put the pork floss, butter, and old godmother together in a bowl, and wear disposable gloves to grasp well
9.
The dough is doubled and divided into two evenly
10.
Take one of them and roll it into a rectangular shape. The length is twice as long as the toast box, with a certain width and even thickness.
11.
Spread the mixed fillings evenly on top
12.
Roll it up from top to bottom, thin the edge, and flatten it with your hands
13.
Cut into thirds with a knife
14.
Make a braid with the incision facing up
15.
Fold the two heads down and inwards and put them in the toast box
16.
Put it in an environment of 33-35°C and 80% humidity for secondary fermentation until it is 90% full
17.
Put it into the preheated oven, heat up to 170 degrees, lower the heat to 190 degrees, and bake for about 40 minutes
Tips:
1. It is very important to control the temperature of dough in summer, and try everything possible to keep the noodle temperature below 26 degrees. Polish species is added to the text, which is not suitable for water law
2. The water absorption of different flours is different, 20 grams of milk should be reserved, depending on the state of addition
3. I don't like the heavy color of the finished product. After the color is satisfied, it should be covered with tin foil.
4. It's quite delicious to eat while it's hot from the oven
