Lard Toast

Name: Lard Toast
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 50g Caster sugar; 110g milk; 40g Light cream; 5g milk powder; 28g Whole egg liquid; 5g High sugar tolerant yeast; 3g salt; 25g Solid lard

by Yaoyao Original Food Class

4.6 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

Lard can not only be used in Chinese food, but also in baking. It can soften the dough and make our bread soft and evenly drawn. I used lard instead of butter to make toast. It is soft and sweet. I don’t pay attention. I was divided up by the two kids at once. There is no need to worry about the taste of lard in the bread. Lard will only improve the texture of the bread and will not affect the aroma of the bread.

Ingredients

Lard Toast

1. Separate the dry and wet materials except lard, as shown in the figure, add the yeast to the liquid, and let it stand for two minutes.

2. Open the nest and pour the liquid into the flour nest.

3. Use a scraper to knead the root of the palm into a uniform dough, cover with plastic wrap and wake up for 20 minutes.

4. Add the lard to the dough after 20 minutes.

5. It is beaten to a state where the film can be pulled out, and the dough is formed for the first fermentation.

6. When the dough rises to 2 to 2,5 times in size, take it out and hold it back into a smooth dough.

7. Divide the dough into three equal parts, roll round, and wake up for ten minutes.

8. Take a dough and roll it into an oval long strip.

9. Turn it over and roll it up, roll up all three pieces of dough one by one, and let stand for ten minutes.

10. Roll it out again into a strip, turn it over and roll it up.

11. Place a 450-gram toast mold. Cover with plastic wrap and ferment again at 38°C.

12. After the toast is fermented to 9 minutes full, cover the lid and ferment for another 10 minutes.

13. Preheat the oven at 170 degrees for 40 minutes, and the air oven at 160 degrees for 32 minutes. After the oven shakes, take out the moisture and let it cool.