Hong Kong-style toast

Hong Kong-style toast

High gluten flour (gold) 250 g
Sugar 50 g
Yeast 3 g (winter 4 g)
Milk powder 8 g
Salt 2 g
Egg 30 g
Butter 25 g
Milk 135 g
  1. In addition to butter, salt, and rub all materials to expand, add butter, salt, kneading massage to fully phase, you can pull out the film. Basic ferment in a warm place.Hong Kong-style toast
  2. The dough twice times larger, finger, no rebound no retraction.Hong Kong-style toast
  3. On Board of the dough by kneading a few times, discharge gas. Evenly divided into 3 round. Cover with plastic wrap for 20 minutes.Hong Kong-style toast
  4. Take a dough using the dough into an oval, and then turned, rolled from the bottom up, after all rolled covered with plastic wrap, and continued for 10 minutesHong Kong-style toast
  5. Take a good relaxation dough roll out, and then turned up, number 2.5 is appropriate. Once all the volumes, into the toast. Cover with cling film, warm and humid, and the final fermentation. Sent to die 9 fullHong Kong-style toast
  6. Preheat oven 200 degrees gas. Toast on the cover lid. Below 200 degrees in the oven and bake for 40 minutes. (Siemens oven temperature for reference). Coloring sheet-without gaixi paper to avoid painting too deep.(Normal oven 180 degree roasting temperature for may, through their own oven temperature, depending on your oven).Hong Kong-style toast
  7. Immediately after the pour, Grill leave to hand heat sealing bags saved. Food taste better the next day.Hong Kong-style toast

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