[Materials] 500 grams of high-gluten flour, 5 grams of dry yeast, 5 grams of salt, 30 grams of caster sugar, 200 grams of milk, 25 grams of honey, 50 grams of eggs, 60 grams of cold water, 50 grams of butter, and a little egg wash on the surface
[Quantity] 450g mold*2 (without cover)
【Baking】High heat to 170 degrees, lower heat to 200 grams, 35 minutes, cover with tin foil halfway
1. Prepare all ingredients: high-gluten flour (bread flour), dry yeast, salt, fine sugar, milk, cold water, honey, butter; you can also use milk or cold water (ice water);
2. Put all the ingredients except butter into the kneading bucket, whipping at a slow speed to form a dough, add butter when the thick film can be pulled out, and mix all the butter into the dough at a slow speed;
3. Turn to high speed to make the dough become gluten. The dough is smooth, moisturized and non-sticky. Grab a piece of dough and gently support the transparent and elastic film in your hand; the dough state in the picture is not very good because of the small hole. The edges are not smooth and jagged, but because the temperature of the dough has risen to 30 degrees, it won’t be any better if you continue to knead it. After kneading, use the following operations to increase the dough strength;
4. Weigh the dough into 6 equal parts, round them separately, cover with plastic wrap and let stand for 15 minutes;
5. Take a loose dough and roll it into a rectangular piece of about 30 cm in length and 7 cm in width;
6. Roll into a roll from top to bottom, with the seal facing down;
7. Process the other 5 doughs in sequence, cover with plastic wrap and relax for 15 minutes;
8. Take a loose dough and roll it out about 40 cm long and a long dough sheet with a width less than the width of a toast box of 450 grams, with the smooth side facing down;
9. Rolled into a roll from top to bottom, a total of 3.5 turns; this is a method for fermented toast to draw silk and make up for the lack of dough state. The longer the dough is rolled, the better the drawing effect;
10. Put each roll into a toast mold; put it in a warm and humid place to ferment; I put it directly in the oven, and put a bowl of hot water to ferment naturally.
11. When the dough reaches 10 minutes full, brush a layer of egg liquid on the surface; the oven starts to preheat 200 degrees;
12. Put the green toast into the middle and lower layer of the preheated oven, heat up to 170°C and down to 200°C. When the surface color is satisfactory, cover with a piece of tin foil to prevent the color from being too heavy; remove the mold from the back of the oven Give the toast a few shakes on the table.