The old taste in the memory of those born in the 1970s - Hong Kong style toast

The old taste in the memory of those born in the 1970s - Hong Kong style toast

Overview

Both of them feel that when making bread with a bread machine, you don’t have to worry about its organization, but you must pay attention to its taste. The taste depends on the recipe you choose. As long as the taste is right, your family will like it, right? The recipe for the Hong Kong-style toast introduced today comes from Jin Dawang’s blog. I adjusted it according to the bread machine. Thank you dear! People's memories of old tastes are often more unforgettable than the taste itself. When I was a kid, bread was sold in a bag for 5 cents. It was sweet, fragrant, and fluffy. As a little girl in the late 1970s, I still can't forget those sweet memories.

Tags

Ingredients

Steps

  1. Put the ingredients (except butter) into the bread barrel, separate the water and flour as much as possible, make a nest in the flour, and put the yeast powder inside, not together with the sugar and salt. Start the dough mixing function of the bread machine and work for 15-20 minutes in advance.

    The old taste in the memory of those born in the 1970s - Hong Kong style toast step 1

  2. Restart the machine and add diced butter. Select standard bread mode, 750g, light color. (If the bread machine is seriously stained, you can wrap a layer of tin foil on the outside of the bread barrel) (2:58)

    The old taste in the memory of those born in the 1970s - Hong Kong style toast step 2

  3. The bread machine works until the dough is kneaded and the dough is kneaded. The dough at this time is pliable and elastic, with a very smooth surface and no pits. (2:33)

    The old taste in the memory of those born in the 1970s - Hong Kong style toast step 3

  4. Apply a little oil to your hands, cut off a small piece of dough with a knife, and pull gently to check the condition of the dough. The film should be thin, tough, not easily broken, and have smooth edges after breaking.

    The old taste in the memory of those born in the 1970s - Hong Kong style toast step 4

  5. After the one-time fermentation set by the machine is completed (some machines only ferment once, you can start shaping after kneading the dough). (1:41-1:40, at this time, temporarily stop the machine, there is no pause button, just finish it quickly and put it in) Divide the dough into four doughs and roll them into balls.

    The old taste in the memory of those born in the 1970s - Hong Kong style toast step 5

  6. Take a piece of dough and roll it into an oval shape.

    The old taste in the memory of those born in the 1970s - Hong Kong style toast step 6

  7. Fold it in half along the center line.

    The old taste in the memory of those born in the 1970s - Hong Kong style toast step 7

  8. Roll up.

    The old taste in the memory of those born in the 1970s - Hong Kong style toast step 8

  9. When all four are done, place them in the bread pan.

    The old taste in the memory of those born in the 1970s - Hong Kong style toast step 9

  10. Use a spray bottle to spray a little water into the bread pan.

    The old taste in the memory of those born in the 1970s - Hong Kong style toast step 10

  11. Place the bread barrel in and ferment until 0:40.

    The old taste in the memory of those born in the 1970s - Hong Kong style toast step 11

  12. Brush the surface with egg wash.

    The old taste in the memory of those born in the 1970s - Hong Kong style toast step 12

  13. Sprinkle with slivered almonds.

    The old taste in the memory of those born in the 1970s - Hong Kong style toast step 13

  14. Bake for 40 minutes, you can take it out 5 minutes earlier depending on the coloring.

    The old taste in the memory of those born in the 1970s - Hong Kong style toast step 14

  15. After baking, pour the bread out of the bread barrel and place it on a drying rack to cool.

    The old taste in the memory of those born in the 1970s - Hong Kong style toast step 15