Pondomi Toast
1.
Prepare all the ingredients. I used lard. The white dish in the picture is lard.
2.
Put all the ingredients except lard and salt into a mixing tank, and use a cook machine to beat them into a dough.
3.
Add lard and salt when the dough becomes gluten, and continue to beat.
4.
Beat until the dough can pull out the film. This flour is easy to pull out of the glove film, the dough I beat is a bit scum, hahaha.
5.
The dough is rounded and placed in a clean container for the first fermentation at room temperature.
6.
At room temperature more than 20 degrees, the dough will be fermented for one and a half hours.
7.
Take out the dough and press it slightly to exhaust. Divide into 3 equal parts. After rounding, cover with plastic wrap and relax for 15 minutes.
8.
Roll the loosened dough up and down, turn it over and roll it up, cover with plastic wrap and relax again for 15 minutes.
9.
The loosened dough is rolled out again, turned over and rolled up, and placed in the mold with the bottom facing down. Cover the plastic wrap and put it in the oven for secondary fermentation. Do not open the oven at this time. You can put a bowl of hot water in the oven to increase the temperature and humidity.
10.
Put the fermented dough into the lower layer of the preheated oven, the oven temperature is 170 degrees for the upper tube and 190 degrees for the lower tube, and bake for 35 minutes. After baking for 10 minutes, if the surface of the dough has been colored, you can cover it with tin foil to avoid too dark color.
11.
After baking, put the toast on the wire rack and let it cool, and then slice it after it is completely cooled.
Tips:
White oil (lard) can be replaced with an equivalent amount of liquid oil, or butter can be used. If liquid oil is used, the ingredients are added all at once; if butter is used, the post-oil method is still used.
This kind of flour is very gluten, and the taste of toast is tough when it is eaten, and the draught is slightly worse than the usual flour.
