Chinese toast

Overview

I haven’t made Zhongzhong bread in a long time, mainly because I’m too lazy to make Zhongzhong dough… But to be honest, Zhongzhong bread is really soft and it’s still delicious on the second day. I took a picture of the process of making the bread this time. I didn’t plan to take a picture of the finished product because I didn’t have time. It’s already the third day. I saw how many pieces were left, so I recorded them together

Tags

• baking
• toast
• high powder
• unsalted butter
• whole egg liquid
• yeast powder
• fine sugar
• milk
• salt
• water

Ingredients

Steps

1. 1 Mix the medium dough ingredients into a ball

   

2. 2 Put it into an oiled plastic bag, squeeze out the air, seal it, let it ferment at room temperature for 1 hour, then transfer it to the refrigerator for 12 hours

   

3. 3 Except for the butter, put the main dough ingredients into the bread barrel

   

4. 4 Take out the refrigerated medium-sized dough, tear it into pieces and put it in. Start kneading for 15 minutes

   

5. 5 Add softened butter and knead the dough for 15 minutes

   

6. 6 Check the film, it’s in the complete stage

   

7. 7 Ferment until doubled in size

   

8. 8 Take out the exhaust, divide it into 2 parts (you can shape it as you like), and let it rest for 15 minutes

   

9. 9 Roll it out and apply your favorite fillings (this dough is a little sticky, so you can sprinkle some hand powder when shaping it)

   

10. 10 Roll up and put into the mold

    

11. 11 Second fermentation, double in size, brush with egg wash

    

12. 12 Place in the preheated oven at 170 degrees for 55 minutes (please adjust the temperature and time according to the temperament of your oven). Remember to cover with tin foil after coloring

    

13. 13 I ate the remaining slices of bread that had been left out for 3 days, but they were still as soft as ever