Longan Toast

Longan Toast

1. All ingredients.
Dissolve 5 grams of sugar with 60ml of warm water, add yeast and stir well for later use.

2. Mix high-gluten flour, milk powder, salt, and sugar evenly, add eggs and soup seeds.

3. Then use the soaked yeast to hydrate the noodles, and mix the flour and other ingredients in a bowl.

4. Finally stir into the dough.

5. Take the dough out of the basin and place it on the chopping board. Use the push-kneading method to knead the dough until the noodles are initially glutenous. In the next process, add butter to the noodles. The butter is naturally softened at room temperature in advance. It can be cut into pieces with a knife. Add it to the noodles and knead until they are evenly kneaded. Continue to push the noodles until they are smooth. Don't press it like a steamed bun, push it until the noodles can pull out the fascia as fine as chewing gum, before you finish this step.

6. Use your hands to spread the noodles on the chopping board into a long and rectangular thick slice, fold it left and right back and forth to form a dough, put it in a steel pot, cover the pot with plastic wrap, and carry out basic fermentation.

7. As long as the room temperature is above 28 degrees Celsius, it can be fermented naturally. In winter, the cold in the north can make the steamer keep warm.

8. The method is to heat the steamer with water, and the hand feel is not hot. The thermometer should be controlled at 30-40 degrees. Put it in the steamer bowl covered with plastic wrap and cover the pot. It takes about two hours, like the pot in the middle. When the water is cold, you can remove the basket and reheat it. Never bring the drawer to heat.

9. Poor temperature control will waste all previous efforts, ha ha! That pile of wasted noodles is uncomfortable for you!

10. The dough base is fermented to twice to two and a half times the original size, and then removed from the pot.

11. Remove from the pot.

12. Put it on the chopping board to press and exhaust, then roll up the flat surface, rub it into a long strip and divide it according to your needs with a rubber knife.

13. The 300 grams of dried noodles I use are to make a large toast bread, so I need to divide the noodles into three pieces. This is also called a toast three combination. You can also make a shape on toast bread, for example, weave it into Let’s start with the easy ones first.

14. Knead the divided agent into a dough, and then knead it a little longer. Use a rolling pin to form an oval shape. You can sprinkle any ingredients you like on it. I used longan meat this time, so I called it "longan toast." ", putting raisins is called raisin toast bread, in any case, you can put anything.

15. After placing it, roll up the dough sheet from the front to the back and roll it up.

16. Then fold it left and right into a small square ball shape and put it into the mold.

17. Make a total of three and arrange them neatly in the mold. Oh! Don't forget to apply oil in the mold in advance, so that it is easier to mold the bread. If you use a mold with non-stick coating, you don't need it.

18. Preheat the oven at the oven temperature, turn off the power at about 30-40 degrees, put the mold in the oven, and put some water in the lower shelf container to keep the oven moist and have a good hair effect. On the bread dough You can spray a little water with a watering can, but you need to spray it twice in the middle. It takes about 40 minutes to 1 hour to expand until it expands one to one and a half times, depending on how the oven is kept at a constant temperature.

19. Finally, take out the bread dough and brush with egg liquid.

20. Preheat the oven at 250°C for 5 minutes, adjust it to 200°C and put the bread dough in the oven for baking. The blank mold is covered with tin foil. Two holes are left on the tin foil. The reason is to avoid premature coloring. The inside has not been cooked (if it is a large oven, these problems will not exist). Bake for about 25 minutes and it is almost cooked. Remove the tin foil and coat it with oil, and bake for another 10 minutes. The color will be uniform and the oven will be finished in 35 minutes.

21. After the bread is out of the oven, it will cool down for a while before being moulded. The bread is too big and the oven is too small. The upper and lower fires are too close to the molds. It takes a lot of time. If you're anxious, you won't be able to bake them. Bake a toast in the oven and it's full! Hey! Sooner or later you have to change one

Tips:

Warm reminder; remember, don't make the dough too big before putting it into the mold! Because firstly, the dough needs to be one-and-a-half times as long as the hair length, and secondly, it will expand by nearly one-third during baking. Therefore, we must reserve room for expansion. My original mistake can't be repeated by everyone, huh, haha ! In addition, don’t eat scones like me. Remember, big tuo takes time, so you must bake it!