How to make Queen’s Toast

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  1.120g water, 1.75g ​​yeast, mix well and let stand for five minutes

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  2.Add 175 high-gluten flour, mix well, leave it at room temperature for thirty minutes, then put it in the refrigerator (at 8:30 p.m.) and the medium-sized dough is ready

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  3.The honeycomb is ready (6:30 in the morning)

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  4. 75g high-gluten flour, 40g water, 10 egg yolks, 35g sugar, 3% salt, 7g milk powder, knead the medium dough together at the first speed 8 to 10 minutes

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  5. Check the dough, the film is out, there are jagged edges, eight-point tendons, and the dough The temperature does not exceed 24 degrees (higher than refrigeration with a hook for 30 minutes to cool down).Add 0.75g of high-sugar-tolerant yeast and 20g of softened butter.Knead the dough in three settings for three minutes, two or three minutes, and sometimes check once a minute to reach the gloves.The micro-teeth of the hole are basically smooth, so that the tendons are divided into 9.5 degrees.The dough temperature is 24 to 26 degrees.Take out the dough with a scraper

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  6.Fold the dough a few times, put it into a box after it is smooth, cover it and let it rest for 30 minutes

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  7. When the time is up, sprinkle a thin layer of flour on the surface, turn the box upside down, pour the dough down, divide it into three balls, fold it in half and collect it inside, then fold it in half and collect it again, two Hold the reunion ball in your hands and pat away any big bubbles on the surface.Place in a box and refrigerate (7:50 am)

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  8.Get home at half past six and take out the refrigerator , check the dough after about an hour.If you press it with your fingers, it will rebound slightly and it will not collapse.

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  9. Pat the relaxed dough for a while, turn it over and fold it over, pat it again and fold it over again, roll it into a round shape, turn it over, pinch the opening a few times, pinch it tightly, turn it over, and roll it into an oval shape with your hands.Put three pieces of dough into the toast box, first on both sides, then in the middle

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  10. Fermentation temperature 30 to 35 degrees, humidity 80%, let it rise to 80% full, brush the surface with egg wash, you can use egg white or whole egg wash, cut a slit in the middle of the dough, squeeze softened unsalted butter on the slit (optional) )

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  11. Preheat the oven for fifteen minutes, with the upper heat at 160 degrees and the lower heat at 190 degrees.Place the toast box in the middle and lower layers, heat to 155 degrees, lower heat to 180 degrees, and bake for 27 minutes

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  12.Finally made bread that can be torn and eaten for the first time