The Old Taste in The Memory of The Post-70s-hong Kong-style Toast
1.
Put the ingredients (except butter) into the bread bucket, try to separate the water and the flour, dig a nest of flour, put the yeast powder in it, don't put it together with sugar and salt. Start the bread maker's kneading function and work 15-20 minutes in advance.
2.
Restart the machine and add diced butter. Choose standard bread mode, 750 grams, light color. (If the color of the bread machine is serious, you can put a layer of tin foil outside the bread bucket) (2:58)
3.
The bread machine works to the end of kneading and kneading is completed. The dough at this time is flexible and elastic, and the surface is very smooth and will not be pitted. (2:33)
4.
Put a little oil on both hands, cut a small piece of dough with a knife, and gently pull to check the state of the dough. The film should be thin, tough, not easy to break, and the edges should be smooth after breaking.
5.
Once the fermentation set by the machine is completed (some machines only ferment at one time, then directly knead the dough to start shaping) after the shaping. (1:41-1:40, at this time, put the machine on temporarily, there is no pause button, just put it in quickly) Divide the dough into four doughs, and round them.
6.
Take a dough and roll it out into an oval shape.
7.
Fold it in half along the center line.
8.
Roll up.
9.
All four are completed and put in the bread bucket.
10.
Use a watering can to spray a little water in the bread bucket.
11.
Put the bread bucket in and ferment to 0:40.
12.
Brush the surface with egg wash.
13.
Sprinkle with sliced almonds.
14.
Bake for 40 minutes, according to the coloring situation, take out 5 minutes in advance.
15.
After baking, pour the bread out of the bread bucket and put it on the drying net to cool.
Tips:
1. Be sure to familiarize yourself with the kneading time of your bread machine in advance, and ferment several times. If the bread machine is set to start baking after only one fermentation, then the kneading process can start shaping. My setting is 2:33-1:41, fermentation, 1:41-1:40 stirring, 1:40-0:40 fermenting again, so the shaping is at 1:40 in the middle).
2. Do not add all the water at once. According to the water absorption of the flour, set aside about 10 and add it slowly. The moisture content of the original formula is larger than this, so I reduced it a little.
3. The mixing time depends on the power of the bread machine. Different bread machines have different mixing times and cannot be generalized. I use this Dongling dl100, and the mixing time is 40-45 minutes, so I make about 15 minutes in advance, and the machine comes with 25 minutes.
4. The baking temperature of the bread machine has a certain temperature difference, so even if some choose a light color, it still bake a big thick crust. You can put a layer of tin foil on the outside of the bread bucket, and take it out after baking for about 15 minutes. This can prevent part of the heat conduction and the coloring is moderate.
5. Brushing egg liquid and sprinkling almond slices on the surface is for good-looking, and can be omitted. There is no need to pause the machine during operation, just brush quickly, cover the lid and bake.
