Hong Kong Style toast

Hong Kong Style toast

Introduction:

"This classic Hong Kong Style chieftain has haunted me for a long time, and today I finally got what I wanted! A few days ago, I talked with LG about the Hong Kong style bread I used to eat when I was a child. It tastes fragrant, sweet and very resilient. Now I think about it very clearly. But now this bread has disappeared, it's a pity! The next day, I found Junliang's "Hong Kong Style chieftain" by accident. I was overjoyed and immediately made one according to the recipe. Before the bread is baked, the air is filled with the special sweet taste of bread. It's really fascinating. The feeling of eating in my mouth is the taste that I miss and look forward to for a long time. It's very delicious!!! This bread was only eaten twice (I only ate two slices). LG said that it was too small to eat, so I made two more. The formula has been adjusted according to the taste of my family. My formula is at the end. You can refer to it if you are interested. This recipe is from Junliang's mother. Thank you for sharing. A little experience about making bread with bread machine (my bread machine: bertui pe8800a bread machine): in fact, you can make delicate, soft, thin and delicious bread with bread machine. As long as you pay attention to the following three details, you can make the same toast as in the bakery. 1. Knead the dough. I knead the dough with a bread maker and generally choose function 8 dough. A total of 2 kneading procedures, a total of 40 minutes. This procedure is kneading 20 minutes, the rest of the time is fermentation time. At the end of the first 20 minutes of kneading, turn off the toaster, add butter, restart the toaster and select function 8 again. After 20 minutes of the second kneading procedure, you can cut a small dough to test the gluten. Generally, kneading for 40 minutes can reach the complete stage. This is also the best way to be a chieftain. If it doesn't reach the complete stage, you can select function 8 again and knead for about 5 minutes. Because different brands of flour, its gluten effect will be different. Some flour knead 30 minutes can reach the complete stage, and some flour knead 45 minutes. 2. The bread barrel is covered with tin foil. Finally, when baking, wrap tin foil on the outside of the bread barrel (bright side facing out), so that the baked bread can achieve the effect of thin skin, and there will be no thick skin. And it's not too dark around and at the bottom. 3. You must understand the functions of your own bread maker. Now there are many brands of bread makers, and their functions are not the same. Only familiar with the master of the various functions in order to better serve their families. For the second time, I used my own formula and adjusted the original formula. High flour: 400g, sugar 60g, yeast 4G, milk powder 15g, salt 2G, egg 41g, butter 36g, milk 229g "

Production steps:

Step 1: (my bread maker: bertui pe8800a bread maker) put all the ingredients (except butter) into the bread barrel in the order of liquid first and then solid. Remember to put yeast at last, and dig a hole in the middle of the flour. (yeast and salt should not be mixed, so as not to reduce the fermentation effect of yeast.). Do not add milk at one time, you can reserve 10 grams, because different brands of flour water absorption is different, according to their own flour to add.

Step 2: start the bread maker program 8 to start kneading (program 8's function is to make and ferment dough, 1:30 in total). Knead noodles for 20 minutes, ferment 1 for 30 minutes, ferment 2 for 40 minutes and heat. I just knead the dough with this program.

Step 3: after 20 minutes, kneading is finished, and the first kneading procedure is finished. Turn off the toaster. At this time, the dough is smooth and tough.

Step 4: add the butter cut into small pieces, re select program 8, knead again for 20 minutes, and the second kneading program ends. Turn off the toaster. At this time, the dough is very tough and smooth.

Step 5: take a small piece of dough and see the gluten. Use your fingers to gently open the dough. The opening is a transparent film. If the film is punctured, the edge of the hole is smooth and the shape is round. This is the complete phase. Kneading the dough to the full stage is the best way to make toast, which means that your bread is half done.

Step 6: take out the kneaded dough and round it. Take out the mixing piece of the bread maker from the axle and put it into the dough. Cover with plastic film and ferment for the first time.

Step 7: ferment to twice the original size. The first fermentation is over.

Step 8: take out the dough and divide it into 3 equal parts. Exhaust rounding. Relax for 15 minutes.

Step 9: start shaping. Rub the loose dough into long strips and braid them into three braids. (the shape of the bread is arbitrary)

Step 10: wrap the cask in tin foil.

Step 11: second fermentation. The second fermentation was finished. Brush egg liquid on the surface and sprinkle with coconut meat or coconut (if not, just brush egg liquid).

Step 12: select program 10, set the time for 40 minutes, select "medium" for color burning, bake until the surface is golden, press the skin by hand, if it rebounds immediately, it means it is baked. Pour the bread out of the barrel and let it cool before eating.

Step 13: the skin is thin, soft and delicious!

Materials required:

High flour: 300g

Milk powder: 10g

Salt: 2G

Sugar: 60g

Eggs: 36g

Yeast powder: 4G

Butter: 30g

Water: 152g (I use milk)

Note: 1, because different brands of flour water absorption will be different, so do not add water at one time, you can reserve about 10 grams of water, finally add as appropriate. 2. The function of wrapping tin foil in the bread barrel is the key to make the crust thin. In this way, the crust is thin, soft and delicious, which is basically the same as the one bought outside. 3. If the dough really can't reach the complete stage, it doesn't matter. You can put the right amount of dried fruit, such as raisins, in the final shaping, but don't put too much (too much affects the dough fermentation). The bread made in this way is also delicious.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet