Sesame and Pork Floss Hot Dog Toast
1.
1. In addition to the salt and butter in the main dough, pour all the mixed liquids into the mixed flour and mix well, and put them into a low-grade cook machine to form a dough.
2. Beat medium and high grade until the dough surface is smooth, add salt, mix well at low speed, and beat medium and high speed to form a thick film.
3. Add butter, mix well at low speed and punch out glove film at medium high speed.
⚠️⚠️Pay attention to controlling the surface temperature! In summer, all the ingredients except yeast, including the chef's machine, hook into the refrigerator and freeze for half an hour! There is ice slag around the liquid. It is advisable to control the dough temperature at around 24-26 degrees! Control the noodle-making time within 25 minutes!
⚠️⚠️Reserve a portion of the liquid according to the water absorption of the flour and gradually add it.
2.
The beaten dough is tightened and the surface is reunited. It will be fermented at a temperature of 28 degrees and a humidity of 75% until its volume has doubled. It is enough to poke holes to check that it does not shrink or collapse.
3.
Once the hair is over, take out the dough and pat it gently to exhaust. Divide into 6 small doughs, each about 130 grams, and simply round them loosely. Do not excessively stimulate the gluten. Seal and relax for 10 minutes at room temperature 25-28 degrees. After that, put it in the refrigerator and freeze for 20 minutes.
4.
Plastic surgery👆
1. Take a small dough and roll it into a 25*8 cm rectangle.
2. Turn it over, peel off the bottom for easy bonding, apply a layer of sweet salad dressing, and reserve 2 cm at the bottom.
3. Sprinkle seaweed and pork floss, and put a sausage on top.
4. Roll up from top to bottom, close the mouth and squeeze it, sprinkle hand powder on the tabletop, and gently roll it into a cylindrical shape.
5. Close the mouth and put it into the mold.
6. Do everything one by one, and put the unmade dough in the refrigerator if the action is slow in summer to avoid pre-fermentation.
⚠️⚠️The mold is a wooden box with a size of 14.3*9.3*5. The width should not exceed 8 cm during shaping, otherwise the middle part will be arched after fermentation.
5.
1. Preheat the oven for 10 minutes in 160 degree air baking mode.
2. The fermented small toast is basically full of mold, brush a thin layer of egg liquid, and sprinkle with white sesame seeds.
6.
Put it into the middle and lower layer of the oven, bake at 160°C for 30 minutes, and cover with tin foil according to the color for 8-10 minutes.
7.
The hot air is shaken out of the oven, the mold is removed after a slight cooling, and the mold is placed on the drying rack to dissipate heat. When the temperature is low, the opening of the fresh-keeping bag will continue to dissipate, and it will be sealed and stored when it is cool.
Tips:
1. Reserve a portion of the liquid according to the water absorption of the flour and gradually add it.
2. Adjust the roasting time and temperature according to the temperament of the oven.
3. Fermentation is based on state and time is just a reference.
4. It can be eaten within 3 days in the refrigerator when it is hot in summer. When eating, it is heated in a microwave oven on high heat for 30-60 seconds.
