Mini Seaweed Toast
1.
Put the bread ingredients except butter into the inner barrel of the cook machine.
2.
Knead to the state of tendons.
3.
Add the softened butter.
4.
Continue to knead until the film is out.
5.
The kneaded dough is formed into a smooth round shape, placed in a suitable container, and fermented in an environment with a humidity of 80% at 28°C for 1 hour.
6.
Fermented to 2 times the size.
7.
After venting, it is divided into two parts, rounded, and proofed for 20 minutes.
8.
Crush the instant seaweed by hand.
9.
Take a proofed dough and roll it out into a strip.
10.
Squeeze the salad dressing.
11.
Spread broken Shanghai moss.
12.
Roll up from one end.
13.
Cut from the middle of the rolled dough, do not cut the sides, hold the ends with your hands and twist them into a twist shape.
14.
Use the same method for the other dough, then put it into the pound cake mold, and sprinkle the other with white sesame seeds.
15.
Ferment for 40 minutes in an environment with a temperature of 38°C and a humidity of 80%.
16.
Put it in the middle and lower part of the preheated oven, heat up to 155°C, lower heat to 170°C, and bake for 30 to 35 minutes.
"Imported from South Korea, crispy and delicious, Parksonda Sweetheart Monster Seaweed"
Tips:
1. Adjust the temperature and time according to the temper of your own oven. For ovens with small capacity, pay close attention to the coloring situation. If the coloring is too fast, you can cover the surface of the toast with tin foil.
2. Add white sesame seeds according to your own preference. Sprinkle white sesame seeds after spreading the sea moss, or twist the dough into twists and sprinkle the white sesame seeds on the surface of the toast.
3. The mold size is 21cm×6cm×5.5cm, and the amount in the formula can make 1 large toast of 450g.
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