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.
14.
Finished product.
15.
Finished product.
16.
Finished product.
