Toast that Can be Made without An Oven, It is Soft and Brushed and Not Hard for A Few Days
1.
Prepare all the ingredients first.
2.
First blanch 10 grams of dried wolfberry in boiling water for a few minutes, then take it out and let it cool in a food processor, add 170 milk that has been refrigerated, and beat it into wolfberry juice. (Because it is hot, the blanched wolfberry must be left to cool before being juiced. The milk should also be refrigerated before use, otherwise the temperature of the dough will be too high, which will affect the finished product structure of the toast.)
3.
Weigh 300 grams of high-gluten flour, 40 grams of eggs, 3 grams of salt, 25 grams of sugar, and 4 grams of high sugar-tolerant yeast into the bowl of the cook machine, and then pour the goji berry juice. Strained it out, I haven't done it, so there are goji berry seeds in the dough.
4.
Knead the dough for 5 minutes with the second gear of the cook machine. If you use the bread machine, knead the dough for 10 minutes first.
5.
Then add 25 grams of softened butter and continue kneading for 5 minutes, if it is a bread machine, knead for another 15 minutes.
6.
The reconciled dough is put in a basin and covered with a damp cloth to start the first fermentation.
7.
When the dough has been fermented until the dough has grown significantly twice as large, use your fingers to dip in the dry powder and poke a hole in the dough. Observe that the hole does not rebound or collapse, and the fermentation is complete.
8.
Pour the prepared dough on the chopping board and pat the dough flat to remove the air inside.
9.
Then divide it into three equal parts, and knead the damp cloth to relax for 5 minutes. If it is winter, relax for 10 minutes.
10.
Roll the loose dough into an oval shape with a rolling pin. Be careful not to roll it too hard to avoid damaging the gluten. If there are bubbles on the edges, press the bubbles flat with the palm of your hand.
11.
Fold the top and bottom to the middle third, and after the three doughs are folded, cover the damp cloth to relax for 5 minutes.
12.
Then use a rolling pin to roll it into a strip, and roll it out thinner at the bottom.
13.
Then roll it up from top to bottom, usually in two and a half turns, and try to keep the tightness the same when rolling, so that the height of the toast is the same.
14.
Put the rolled dough into the toast mold, separate the three dough rolls a little bit, not close to each other, cover with a damp cloth for the second fermentation.
15.
When the dough grows to eighth full of the mold, cover the mold with plastic wrap.
16.
Then put the toast mold into the steamer and cover it, and steam it regularly for 40 minutes. Note that the interior of the steamer must be high enough. The toast will grow taller during the steaming process, so reserve the tall part Space, like when I remove the middle drawer and cover the lid, the height of the steamer is doubled.
17.
Don’t open the lid immediately when the time is up. Let it simmer for 3 minutes and open the lid. I remind everyone to pay attention, because the steaming takes a long time, so you must add enough water to the steamer. Today I use an electric steamer and you can add water at any time. I'm quite relieved at this point!
18.
Take out the mold, remove the plastic wrap, and pour the toast on a drying net, let it cool and keep it tightly closed. It can remain soft for four days.
Tips:
Tips: The Zhenmi folding electric steamer I use can produce steam in ten seconds, so I can schedule it for 40 minutes. If your electric steamer is the old-fashioned type that takes a long time to boil, then you have to wait It’s better to set a regular time after boiling. If you use the steamer on the gas stove, you must steam it for 40 minutes.
