Moist mini milk tea toast
Overview
It’s still dough kneaded with a whisk. The mold is a small square cake mold with length*width=12*6. There are no air holes at the bottom of the toast mold, so it can retain more moisture. It was still soggy the next morning. The crust is finally soft. Although it was placed on the lower floor, the temperature dropped by 10 degrees. When baking, covering it with tin foil and leaving the door open also dissipated some heat. It takes about 15 minutes. The baking time was not long, the temperature was not high, and the sides and bottom were basically not colored.
Tags
Ingredients
Steps
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Use a whisk to knead the dough until it is complete. The specific method is written in "Yogurt Oil-Free Buns". You cannot knead all 240 grams of flour at one time, as the handheld egg beater motor will overheat. You can knead it twice separately.
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Knead the dough until it is nearly complete (gluten is tougher than expanded, but not yet complete.) Then ferment it once until it doubles in size.
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Divide the fermented dough into small portions of 35g each, place them in the palm of your hand and roll them into balls. Allow 20 minutes to rise. (240 grams of flour, using A01 snow square mold, can make 4 pieces)
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After the dough has risen, roll it into a rectangular piece, fold it in half from the upper 1/3 of the long side, and then fold the lower end up, until it looks like this. The length of the rectangle should be 3 times the width of the mold.
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Roll out one end of the folded dough slightly.
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Roll up from top to bottom so that the thin part is close to the dough roll.
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Place three rolled dough rolls into the mold. Carry out secondary fermentation.
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After the dough has doubled in size, brush it with milk.
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Preheat the oven to 130 degrees (actually about 165). Lower layer, heat up and down, 15 minutes. After the top layer is colored, cover it with tin foil.
