Three-color Toast
1.
Make Polish seeds first: mix 100g high-gluten flour, 100g water, and 2g yeast in an enlarged bowl, stir well with chopsticks, cover with plastic wrap and leave to ferment at room temperature.
2.
Fermented until there are many pores on the surface, and the dough has a rich honeycomb shape inside and the fermentation is complete. Put the fermented Polish seeds in the refrigerator for more than 10 hours.
3.
Put eggs, milk, white sugar, salt, high-gluten flour, milk powder, yeast, and frozen and fermented Polish seeds from the main ingredients into the bucket of the chef's machine.
4.
Install the cook machine barrel on the cook machine and lock it, then install the kneading hook, put down the raised machine head, and hear a "click" to indicate that the machine is locked, turn on the power, and start the cook machine.
5.
First select the low speed 1st gear to run for 2 minutes, and mix the powdered ingredients and liquid ingredients evenly.
6.
Then select high-speed 4 gears to knead the dough for 12 minutes, and you can pause the operation of the machine to check the dough.
7.
After 12 minutes of kneading, stop the cooking machine and cut a small piece of dough to check the state of the dough. It was found that the easily broken film could be pulled out.
8.
Add the butter cut into small pieces from the refrigerator (the temperature is high in summer, the butter does not need to be softened in advance, and the refrigerated butter can help cool the dough).
9.
Run at low speed 1 gear for 2 minutes, then adjust to high speed 5 gears for 8 minutes, stop the working state of the cook machine, then cut a small piece of dough to check the state of the dough, you can pull out the non-breakable glove film, and finish the dough kneading jobs. The specific kneading time should be adjusted according to the speed of the machine, the weight of the ingredients and the condition of the dough.
10.
Take the kneaded dough out of the kneading bucket and place it in a glass bowl covered with plastic wrap, and place it in the oven for fermentation. The oven temperature is set to 28 degrees, and a bowl of hot water is placed at the bottom of the oven.
11.
After 45 minutes, the dough will rise to twice its size.
12.
Take out the fermented dough and vent it, then divide it into three equal parts.
13.
Take 2 of the doughs and add matcha powder and red yeast rice powder to knead into a smooth dough. The white dough is rounded. Before adding matcha powder and red yeast rice powder, add a few drops of water to melt, then mix and knead with the white dough.
14.
Divide the 3 different colored doughs into 20 small doughs and round them.
15.
Take one of the small green dough and roll it into a strip.
16.
Take a small red dough and roll it into a long strip with a rolling pin. The length and width can wrap the green dough.
17.
Place the kneaded green dough on the rolled red dough.
18.
Wrap the green dough inside the red dough and pinch tightly at the cuff.
19.
Take a small white dough and roll it into a long thin strip with a rolling pin. The length does not exceed the length of the toast box.
20.
Place the shaped red dough on top of the white dough.
21.
Pinch both ends of the dough with your hands, twist it a few times at will to complete the shaping.
22.
Put the shaped blank into the toast box, and complete the remaining dough according to the above method.
23.
After all production is completed, it is placed at room temperature for secondary fermentation.
24.
After about 40 minutes, the dough will ferment until the toast box is 8 minutes full, and brush a little egg liquid on the surface.
25.
Put it in the lowermost layer of the oven preheated at 180 degrees and bake for 45 minutes.
26.
After being out of the oven, it will be removed from the mold and placed on a grill to cool.
Tips:
1. The amount of flour and liquid should be adjusted appropriately according to the water absorption of flour.
2. The temperature in summer is high, and it is easy for the dough to start to ferment during the kneading process. It is recommended to refrigerate the liquid before using it.
3. According to the power of the machine and the weight of the dough, the kneading time is slightly different, and the time is adjusted according to the state of the dough.
4. The fermentation time is adjusted according to the temperature change.
5. The baking time and temperature should be adjusted according to the situation of your own oven.
