Longan toast

Longan toast

Introduction:

Longan is also known as longan. According to the compendium of Materia Medica, taking it for a long time can strengthen the soul, benefit the brain, lighten the body and keep the body from getting old. It has the therapeutic and tonic effects of activating the spirit, appetizing the spleen, tonifying the deficiency and intelligence. Modern medical research shows that longan is rich in plant protein, vitamins and soluble sugar. It can be used for anti-aging, anti-cancer, beauty and beauty. To sum up, the "longan" for hundreds of years for mankind has a good tonic and adjuvant treatment of the wonderful reputation and evaluation, today, in this cold winter season, especially for the majority of netizens, especially women launched a new work "longan toast", can also be for hunger, can also be for tonic, is the best of both worlds! ha-ha! I'm laughing. It's not so amazing! However, it is indeed beneficial to human health, especially the beauty and beauty of longan, which should be favored by women! Strong soul, men can also eat, ha ha! The whole family is happy, everyone is happy

Production steps:

Step 1: all ingredients.
Boil 5g sugar with 60ml warm water, put it into yeast and mix well.

Step 2: mix high gluten powder, milk powder, salt and sugar evenly, and add eggs and soup seeds.

Step 3: then use the soaked yeast to hydrate the flour, and mix the flour and other raw materials in a basin.

Step 4: make the dough.

Step 5: take out the dough from the basin and put it on the chopping board. Knead the dough with the method of pushing and kneading until the dough is initially stiffened. In the next process, add butter to the flour. Soften the butter naturally at room temperature, cut it into pieces with a knife, and then add it to the flour for kneading until it is well kneaded. Continue to knead the flour until it is fine. Do not press it like kneading steamed bread. Push and knead the flour until it can pull out the gluten film like chewing gum.

Step 6: push the dough on the chopping board by hand to form a large and thick rectangular piece, fold it left and right to form a dough, put it into a steel basin, cover the basin with fresh-keeping film for basic fermentation.

Step 7: as long as the room temperature is above 28 ℃, it can ferment naturally. In winter, the northern cold can keep the steamer warm instead.

Step 8: the method is to heat the steamer with water, and the hand feeling is not too hot. The thermometer measurement should be controlled at 30-40 degrees. Put the steamer basin covered with plastic film and cover it. It takes about two hours. If the water in the steamer is cold, take down the drawer and open fire again. Do not heat it with the drawer.

Step 9: if the temperature control is not good, all previous achievements will be wasted, ha ha! The waste of that lump of noodles is hard enough for you!

Step 10: ferment the dough to twice to two and a half times the original, and remove from the pan.

Step 11: remove from the pan.

Step 12: put it on the cutting board to press and exhaust, then roll up the flat surface, rub it into long strips, and use a rubber knife to divide it according to your own needs.

Step 13: I use 300 grams of dry noodles to make a big toast, so I need to divide the noodles into three pieces, which is also called three combinations of toast. I can also make shapes on the toast, such as braiding. Let's start with the easy ones.

Step 14: knead the separated preparation into a dough, and then knead it a little longer. Use a rolling pin oval shape, and sprinkle whatever you like on it. This time I use longan meat, so it's called "longan toast". If you put raisins in it, it's called raisin toast. In short, you can put anything.

Step 15: after placing, shake the dough from front to back and roll it up.

Step 16: then fold it left and right and put it into the mold in the shape of small square ball.

Step 17: make three pieces and arrange them in the mould. Oh! Don't forget to oil the mold in advance, so it's easier for the bread to get out of the mold. If you use the mold with non stick coating, it's unnecessary.

Step 18: preheat the oven, turn off the power, put the mold into the oven, put some water in the container to keep the oven moist, and spray a little water on the bread, but spray twice in the middle. It takes about 40 minutes to 1 hour to expand the mold, depending on the constant temperature of the oven It depends on the situation.

Step 19: finally take out the bread and brush with egg liquid.

Step 20: preheat the bread at 250 ℃ for 5 minutes, adjust it to 200 ℃ and put it into the oven for baking. First cover the mold with tin foil, and leave two holes on the tin foil to release heat. The reason is to avoid premature coloring and the bread is not baked yet (if it is a large oven, these problems will not exist). Bake for about 25 minutes, it's almost done. Take out the tinfoil and oil it. Bake for another 10 minutes, the color will be even, and it will be finished in 35 minutes.

Step 21: take the bread out of the oven and let it cool down a little. The bread is too big, the oven is too small, and the fire is too close to the mold. It takes a lot of time. If you are in a hurry, you will not cook it well. In the past, you failed to stir fry the spoon, but you ate it with cake cheese, ha ha! Bake a toast and the oven is full! Ah! Sooner or later, we have to change one.

Materials required:

High gluten flour: 300g

Longan meat: 100g

Milk powder: 25g

Eggs: 60g each

Active dry yeast: 3 G

Water: 60ml

Butter: 40g

Fine granulated sugar: 50g

Salt: 5g

Note: warm tips; remember, don't make the dough too big before entering the mold! Because, on the one hand, the dough needs to be twice and a half as long as its hair, and on the other hand, it needs to expand nearly one-third when baking. Therefore, we must reserve room for expansion. My original mistake can't be repeated, hehe! In addition, don't like me to eat pancakes, remember, big lump need time, must be baked!

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet