Super soft and sweet toast
Overview
This is a super soft toast that can only be eaten with your hands because it is too soft and difficult to cut. I used the post-salt method, adding salt and butter together. The dough needs to be kneaded to form a film. The pulled out film should be thin but also strong and not easy to break. The initial rise of the dough should not exceed 28℃ and the final rise should not exceed 40℃. If the humidity of the dough is high, use a little hand powder (don’t use too much hand powder)
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Ingredients
Steps
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Put everything except butter and salt into a bread machine and mix.
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After one step add butter and salt and knead until complete.
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Cut a little dough and use your hands to pull out large pieces of film.
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After rounding, cover with plastic wrap at 25-28 degrees Celsius for basic fermentation. Dip your fingers in powder and poke holes without shrinking or collapsing.
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After deflating, divide into 3 equal portions, roll into balls and cover with plastic bags to rest for about 15 minutes.
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Take a piece of dough and roll it into a shape of beef tongue.
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Roll up, cover with plastic wrap and let rest for about 15 minutes.
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Roll it into a beef tongue shape again (if the dough is too moist, use a little hand flour)
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Turn over and roll up from top to bottom.
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With the seam facing down, put in a 450g toast box.
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Ferment in an environment of 35 to 38 degrees, 8 to 9 minutes full.
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Brush with egg wash and place in the middle and lower racks of a preheated oven at 175°C for 35 to 40 minutes (temperature and time are for reference only)
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After 10 minutes, it will be highly set and slightly colored. You can cover it with tin foil and bake.
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Take it out of the oven, shake it lightly, take it out of the mold and let it dry until it is warm to your hands, then seal it and store it.
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Drag Xiuxiu~
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Look at this drawing~
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The soft ones can only be eaten by tearing them apart with your hands.
