[Ginger Brown Sugar Toast]: Healthy and delicious bread

Overview

(Amounts are for reference only. Please read the Tips before making. The following amounts are suitable for a 450g toast box) Ginger + brown sugar are a very well-matched pairing of ingredients. For us female compatriots, this pairing is excellent. Especially for those with cold constitutions, it is an essential ingredient for warming up the body and regulating menstruation. This time I tried adding them to the dough, and the bread I made had a unique rich flavor. This is a bread that I really like! I gave it to the sisters around me and received unanimous praise! Even some people who didn’t like the taste of ginger praised it because it tasted delicious! If you like ginger flavor and brown sugar, you might as well try it, I believe you won’t be disappointed!

Tags

• baking
• children
• afternoon tea
• toast
• children's day
• brown sugar
• clear water
• ginger powder
• high gluten flour
• high sugar tolerant yeast
• milk powder
• unsalted butter
• fine salt
• ginger juice

Ingredients

Steps

1. 1 Take an appropriate amount of ginger (about 30~40g), wash and peel it, press the ginger into powder, filter out 15~20ml of ginger juice, and leave 8~10g of ginger powder for later use;

   

2. 2 Mix ginger juice, minced ginger, brown sugar and 100ml water, bring to a boil, then turn to low heat and simmer for 10 minutes;

   

3. 3 Then filter the syrup, pay attention to squeezing the ginger, squeeze out as much juice as possible, and let the ginger dry. Then add the remaining water, mix evenly, and set aside after cooling. The liquid weight at this time is about 170~175g. If it is not enough, you can use water to make up;

   

4. 4 Mix the other ingredients except the ground ginger and butter, mix well to form a ball, cover with plastic wrap and let it sit for more than 30 minutes or overnight. If the temperature is high, you can put it in the refrigerator;

   

5. 5 Take out the dough, place it on a silicone mat or chopping board, and add yeast and diced butter in sequence. Be careful to wait until the yeast is completely kneaded and dissolved before adding the diced butter. Knead the dough to the complete stage, that is, you can pull out large pieces of relatively tough film;

   

6. 6 Add the minced ginger that has been squeezed out of water, and knead it evenly by overlapping it;

   

7. 7 Place the dough in a container, cover it with plastic wrap, and place it in a warm place for basic fermentation;

   

8. 8 After about 1 hour, the dough will ferment to 2~2.5 times its original volume. Dip your fingers into dry powder and poke the holes without shrinking or collapsing;

   

9. 9 Take out the dough, place it on a silicone mat or chopping board, deflate and divide it into evenly sized portions. I used a long mold this time, so I divided it into 6 parts. After rolling into a ball, cover with plastic wrap and let rest for 10 minutes;

   

10. 10 Take a piece of relaxed dough, roll it out into a long strip, turn it over and fold it. Work through all the dough in sequence, cover with plastic wrap, and rest for 10 minutes;

    

11. 11 After resting, take a small piece of dough, roll it out into a long strip, turn it over, thin one bottom edge, and roll up the dough from top to bottom. When rolling, use your fingertips and do not use your nails to dig into the dough;

    

12. 12 Roll the dough, put it into the mold, and then place it in a warm and humid place for secondary fermentation;

    

13. 13 I put it in a place around 30 degrees and let it sit for 45 minutes. The dough will expand to 1.5 to 2 times its original size. Press the surface lightly with your fingertips. It will not collapse and you can feel the elasticity of the dough. After the second rise, spray some water on the surface of the bread;

    

14. 14 Preheat the oven to 185 degrees in advance. After preheating is completed, put the mold into the oven, lower layer, heat up and down, 180 degrees, and bake for about 40 minutes. After baking, take it out of the oven immediately, shake the mold, and then take out the bread and place it sideways on a drying net. After it cools to room temperature and is not hot to the touch, it can be sealed and stored.