Soup Type Milk Toast
1.
First make the soup, use wheat flour for golden dragon fish bread, add water and stir until there are no particles.
2.
Heat the mixed batter on low heat until it is thick enough to hang on the shovel and then turn off the heat. It doesn't need to be cooked, set it aside and let it cool thoroughly. You can also make soup at night and put it in the refrigerator overnight.
3.
Prepare the ingredients needed for the main dough. I like to add a little arowana pastry wheat flour when making toast to reduce the gluten of the dough. It is not necessary. You can just replace it with the same amount of arowana bread. Use wheat flour. Beat 2 eggs, just use 100 grams, and leave the extra for brushing.
4.
Put the cold soup, eggs, milk and other ingredients (except butter and salt) into the mixing tank, and put the yeast on top of the flour.
5.
First use the slow speed of the cook machine to mix the flour into a dough, then beat at a medium speed for about ten minutes, add the softened butter and salt and continue to beat.
6.
Continue whipping at medium speed for ten minutes, then take out the dough onto the chopping board. The dough is sticky. Beat a few times on the chopping board. Take a small piece of dough and gently pull it open with both hands to form a glove film. It is very thin and tough. . Arowana bread using wheat flour to make the glove film has a great effect. Usually it takes about half an hour to make the noodles. This is just 20 minutes.
7.
The dough is rounded and put in a basin for the first fermentation. The room temperature is 20 degrees and the humidity is 78%.
8.
In summer, the temperature is high and the dough ferments quickly, and the dough will ferment in place in 50 minutes. Dip a little dry powder on your finger and poke it down lightly. It is ok if the dough does not collapse and shrink.
9.
Take out the dough on the chopping board, gently press to exhaust, divide into 6 equal parts, and cover with plastic wrap to proof for about 15 minutes after being rounded.
10.
After proofing the dough, turn it over, flatten it, roll it up and down, then roll it up from top to bottom, make 6 doughs in turn, and continue to proof it with plastic wrap for about 15 minutes.
11.
After the proofing, the dough is flattened, rolled up and down, rolled up and down, pinched tightly, and put into the toast mold in turn.
12.
Put the toast mold in the oven, put a bowl of hot water in the oven, and do two servings. Do not turn on the oven at this time. When the dough rises to 9 minutes full, remove the mold, the oven begins to preheat, and the surface of the dough is brushed with egg liquid.
13.
Put the mold in the bottom layer of the oven and bake for 38 minutes. After the surface of the dough is colored, cover with tin foil to avoid too dark color. When the time is up, take it out, buckle out the toast and let it cool on the grid. The two toasts are colored one darker and the other lighter. The two molds are of different brands. The baking time of the golden non-stick mold needs to be extended by 5 minutes.
14.
After the toast is completely cooled, it can be sliced and put into a fresh-keeping bag for storage. After cooling, you can tear open a toast with your hands and see the drawing. This golden arowana bread uses wheat flour very well.
Tips:
1. The batter of the soup does not need to be fully cooked, just cook until it is shoveled.
2. The temperature is high in summer, the liquid must be refrigerated, otherwise the dough will heat up during the whipping process and the dough will ferment in advance. If the temperature in the area is higher than 30 degrees, the yeast needs to be put last.
3. The temperature of the oven must be set according to the temper of your own oven. The toast must be placed on the bottom of the oven. One is that the mold is inherently high, and the other is that the dough will grow up during baking, and the surface of the dough will be colored. Remember to cover with tin foil.
