Tang Type Orange Toast

Name: Tang Type Orange Toast
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 275g High-gluten flour; 120g water; 40g Caster sugar; 40g Whole egg liquid; 60g Light cream; 25g butter; 3g yeast; 3g salt; 30g Candied orange peel

by Ali's Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

"Soup" means warm noodles or thin noodles in Japanese. "Soup" means boiling water, hot water, and hot springs. "Seed" means seeds, varieties, materials, and surface fertilizer (seeds). The explanation used in the term "baking" is to add water to the flour and heat it on a gas stove to gelatinize the starch. Or add flour to hot water at different temperatures to make it gelatinized. This gelatinized batter is called soup. Soup and other materials for bread are stirred, fermented, shaped, and baked. The bread is called soup bread. The biggest difference between soup bread and other breads is that starch gelatinization increases water absorption, so the texture of bread is soft and elastic, which can delay aging.

Ingredients

Tang Type Orange Toast

1. Soup ingredients A: 25 grams of high-gluten flour, 100 grams of water, main dough B: 250 grams of high-gluten flour, 30 grams of caster sugar, 3 grams of salt, 3 grams of yeast, 40 grams of egg liquid, 40 grams of light cream, and 20 grams of water Grams, 25 grams of butter, 30 grams of candied orange peel, mix the dry ingredients in the main dough evenly, add the whole egg liquid, add water and light cream, mix evenly, pour into the mixed flour, add 80 grams of the prepared soup, and mix well

2. Knead the dough to relax at room temperature for 20-30 minutes, knead the loose dough until the expansion stage, add butter

3. After mixing the butter, add the candied orange zest and mix well, knead to the complete stage

4. The dough is formed, covered with plastic wrap and fermented at room temperature. Ferment to double the size, touch the dough lightly with your fingers, the dents will not pop up and the fermentation is complete

5. The dough is evenly divided into 3 agents and rounded, covered with plastic wrap and relax for 20 minutes. Roll the loose dough into a circle

6. Fold up and down to the middle, roll up, pinch and seal

7. After the three toast rolls are made, put them into the toast mold, cover with plastic wrap and ferment in the oven for about 1 hour, keep the temperature at 38°C, and the humidity at about 80%. You can put a plate of hot water in the oven to keep the water vapor in humidity. Change the water when it gets cold

8. After fermenting to twice the size, take it out, brush the egg liquid on the surface, preheat the oven at 180℃, put the oven on the lower layer, and bake for about 35 minutes. After about 15 minutes, the surface of the toast is colored and then covered with tin foil to prevent excessive coloration on the surface of the toast or Scorched.

9. After roasting, it should be demoulded immediately and eaten cold. The drawing is very good, and it will still be soft the next day.

Tips:
1. Soup method, mix 25 grams of high-gluten flour with 100 grams of water, put it in a stainless steel pot and heat it to make the flour gelatinize, let it cool for later use or refrigerate for 2 hours before use.
2. At the first shot, judge whether the fermentation is good and touch the surface of the dough with your fingers. If the dents immediately bounce up, the dough still has a certain degree of gluten, and it can also wrap more gas and continue to expand. If the dent does not bounce back, the dough has completely released its gluten and fermentation is complete. If the edges of the dents collapse together, it means that the dough has broken and the dough is over-fermented.
3. Yeast should choose high-sugar-tolerant yeast. When the sugar content in the ingredients exceeds 7%, the yeast used for making steamed bread will slowly lose its effect and make the fermentation fail. So to make bread and toast, you should choose special yeast with high sugar tolerance