My Toast-hong Kong-style Toast

by Wei Wei

4.6 (1)

Favorite

1

Difficulty

Normal

Time

2h

Serving

2

Since I bought the toast model and made the first toast, everyone thought it was delicious, so I continued to make the second toast—Hong Kong-style toast. This toast also has plenty of water. It comes from sweet toast. I like milk-flavored sweet toast. How about you guys"

Ingredients

My Toast-hong Kong-style Toast

1. Mix 250 grams of golden bread flour, 3 grams of yeast, 30 grams of eggs, and 130 grams of water (you can put less, I put 15 grams of water) together, and put them in the bread machine.

2. Press the kneading program to knead the middle kind of material into a smooth dough.

3. Because it was kneaded at night, I put the dough in the refrigerator to ferment, and it was ready when I took it out the next day.

4. Tear the middle kind of material into small pieces, and knead them with the main dough material except butter.

5. Knead until smooth and put the butter in.

6. The dough is kneaded to a stage where a large, strong film can be pulled out.

7. The kneaded dough is ventilated and rounded, divided into three parts, and let loose for 15 minutes.

8. The loosened dough is rolled into a tongue shape, and then rolled into a cylindrical shape from top to bottom.

9. The rolled dough is discharged into the toast mold.

10. Put it in the oven and ferment for a second time until it is 80% full.

11. Brush egg liquid on the surface.

12. Preheat the oven at 180 degrees for 45 minutes at the bottom level, depending on your own oven.

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