Hand kneading toast

2024-06-26 23:05:43  Views 2 Comments 0

Health benefits

Butter: low protein

Ingredients

High-gluten flour ( 500g )
Egg (flour) ( 2 )
White sugar ( 70g )
Butter ( 40g )
Dry yeast ( 8g )
Coconut ( appropriate amount )
Purple sweet potato powder ( Appropriate amount )
Edible oil ( Appropriate amount )
Egg (surface) ( 1 piece )
Warm water ( appropriate amount )

How to make toast

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    1. Prepare all materials.

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    2. Sieve the high-gluten flour.

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    3. Melt the butter in a basin of boiling water.

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    4. Soak the dry yeast in an appropriate amount of warm water and stir evenly.

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    5. Add sugar, 2 eggs and yeast water to the high-gluten flour and knead until smooth dough and add melted butter.

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    6.Knead thoroughly again to form a smooth dough that does not stick to your hands.

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    7. Knead and beat the dough repeatedly to make it chewy, and the bread will have a chewy texture., this process is quite time-consuming and laborious.

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    8.After about 15 minutes, the dough will be ready to form an almost transparent film.At this time The dough is ready.

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    9. Knead until smooth and place in a warm place to ferment for 1 to 2 hours.

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    10.The fermented dough has a tiny honeycomb shape.

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    11. Knead and deflate the dough and divide it into two equal parts, roll each into an oval cake., the narrowest point of the bread diameter should be consistent with the length of your own toast mold.

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    12. Mix a small amount of cooking oil, appropriate amount of coconut and purple sweet potato starch as filling.

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    13. Spread the filling evenly over both pancakes.

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    14. Roll the dough into a cylindrical shape.Pay attention to the diameter of the cylinder and the diameter of the toast mold.The width is consistent.Brush the inside of the mold with oil, put the rolled dough in, and press it with your hands until the dough fills the bottom of the mold.Put a bowl of hot water in the oven and let it ferment for half an hour at 35 degrees.Because I only have one toast mold at home, the second fermentation is carried out on two doughs one after another.While one is fermenting, the other one is covered in the basin and is awake.

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    15.Dough that has been fermented twice.

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    16.Both doughs have fermented.Preheat the oven to 180 degrees for 10 minutes and bake at 180 degrees for 15 minutes.Beat the remaining egg, then take it out, brush with egg wash, and bake at 180 degrees for 5 minutes.

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    17.The fragrant hand-kneaded toast is freshly baked!

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    18.Delicious and healthy!

Tips

When kneading the dough, try to make it thinner and softer within the range that can be kneaded, so that the dough will be easily stretched and stretched when beaten, and tend to form tendons.

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