How to make golden brick toast bread
Overview
When I was communicating with my kitchen friend Haiyan a few days ago, I saw the amazing golden brick toast she made. It was not only delicious, but also really classy. I couldn't help but buy a mold, ask for a recipe, and follow suit. The braid was really ugly, and I almost had the urge to throw it away, but the fermentation process was quite accurate, and the rising bread covered up my own incompetence. The resulting bread was indeed a beautiful gold nugget, and the lingering fragrance of butter and flour mixed with it, even if it was made last night, can still be smelled faintly in the living room.
Tags
Ingredients
Steps
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Mix high-gluten flour and low-gluten flour, and melt the yeast in 110 grams of warm water. You don't need one egg. Be sure to weigh 35 grams, otherwise the dough will be too thin and cannot be formed.
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Add sugar and salt to flour. Add the warm water with yeast, stir the flour mixture into a floc with chopsticks, and then add 35% of the whole egg liquid.
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After kneading a dough, prepare 20 grams of softened butter. Now start kneading the dough to the expansion stage.
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The dough is just so inelastic at first. After 17-20 minutes of kneading, the dough can generally be fully expanded. If the dough can pull out a large transparent film that is not easy to break, it means it is ready. Add 20 grams of butter and continue kneading the dough for 5-7 minutes to allow the butter to fully dissolve in the dough. Butter should not be added too early. The grease will increase the friction temperature of the dough, causing the temperature of the dough to rise and making it difficult to form gluten.
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Place the kneaded dough in the refrigerator for 40 minutes. At this time, take out the butter and cut out 110 grams of butter slices. Slicing butter is a depressing job. Once the heat of your hands is transferred to the butter, the butter will soften quickly and it will be quite laborious to cut. So as soon as the butter softens slightly, use a sharp knife to cut the butter vertically. Cut off almost large pieces and then slowly thin the excess.
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Take out the frozen dough, knead it with your hands, and roll it into a rectangular shape. Roll the butter into slices as well and place it on the rolled dough.
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Fold the dough pieces on both sides in half and pinch the joint.
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Roll out the dough into a rectangular shape.
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Fold it in half again and pinch the joint. Fold in half as shown in the picture, place in plastic wrap and freeze in the refrigerator for 20 minutes.
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Take out the frozen dough and repeat the previous steps to roll the dough into dough.
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Fold one side.
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Fold the other side again.
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Roll out into dough.
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Cut the dough into 9 equal strips with a knife. Turn the cut noodles over and flatten them with your hands.
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Braid into three strands. What I made up is really ugly and there is nothing I can do about it. The tips I give you, both good and bad, are just for reference. And there is also a mistake here. I shouldn't roll the dough too big because the mold is relatively small, so I can only coil up such a long braid and put it into the mold. The appearance is even uglier~~~~The first time I did it, everything was fine, except this, it was really ignored. Everyone must learn from my lesson when doing it.
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Look, the braids are all twisted together, making it impossible to see.
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Place a pan of boiling water in the oven. Cover the mold and put it in. It will ferment in about 40 minutes. Then preheat the oven to 200 degrees and bake for 45 minutes. During this fermentation, be sure to use a baking pan to hold water, because butter will continue to overflow, which is normal. When the bread has been baked for half an hour, the irresistible aroma can fill the whole room. The freshly baked Brick Toast is especially soft because it uses a lot of butter and is fully kneaded. The demoulding is very smooth. With a slight shake, the whole bread is completely poured out
