How to make Hong Kong-style toast (self-made headshot)

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  1. Put all the ingredients except salt and butter into the bucket of the cooking machine, first liquid and then flour, dig a hole in the flour to bury the yeast.

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  2.The first gear of the chef's machine is 3 minutes, the second gear is 3 minutes Add butter after 3 minutes, add salt after 3 minutes in the first setting, and 3 minutes in the second setting.Depending on the effect of the dough, you can adjust the second setting for 3-6 minutes.Pull out the transparent film and make the break smooth.

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  3. Ferment at 28 degrees until it doubles in size.Dip your fingers in flour and poke holes without shrinking.Take out the dough, deflate it, and divide it into three equal portions.This time the dough totals 519 grams, with an average of 173 grams each.Roll and relax for 20-30 minutes.The relaxation time is long in winter when the room temperature is low, and can be shortened in summer.

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  4. Roll out the relaxed dough into the shape of beef tongue, turn it over and roll it up from top to bottom.Continue to relax for 25-30 minutes.

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  5. Flatten and roll out the dough that has rested twice., turn it over and roll it up from top to bottom, 2.5 rolls is more suitable.Roll it up and put it into the mold for secondary fermentation at 38 degrees.In winter, I ferment in the third setting with an electric blanket.

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  6.Send to 8 points, tap the finger The seal does not shrink and you can feel the obvious toughness.Preheat the oven to 180 degrees and bake in the middle and lower racks of the oven at 170 degrees for 38 minutes.Take it out immediately after baking, shake it out of the mold and let it cool on the baking rack.When your hands are warm, pack it in a fresh-keeping bag.