Classic toast bread

Overview

This is just my first time making toast in my life! No experience! But I believe in one sentence: if a worker wants to do his job well, he must first sharpen his tools. So, I added a new member to my baking arsenal, and its name is: Qiaoli chef machine!

Ingredients

Steps

Prepare the ingredients first, high-quality high-gluten flour and butter are the key to the taste! I used Red Peony Extra Fine Flour and Anchor Butter.
Pour 5 grams of yeast, 1 teaspoon of bread baking powder into 500 grams of flour, and mix thoroughly with a mixing knife.
Add 2 eggs, 35 grams of milk, 94 grams of sugar, and 5 grams of salt (mainly to remove the smell of butter), and finally pour in 180 grams of water. Then use a mixing knife to stir and mix until the cotton wool is filled, and try to scrape the flour around the plate as clean as possible.
Install the plate on the cooking machine, tighten the knob, hold the handle, turn the machine on to 2.5, and then slowly adjust to 4-5. (The larger the gear number, the greater the throwing force and the stronger the bread!)
Stir for about 2 minutes until the dough is completely mixed. You can stop the machine and observe the state of the dough. There is no obvious powdery texture, and the color is uniform as shown in the picture.
Use a mixing knife to spread 50 grams of butter that has melted at room temperature evenly on the surface of the dough.
Reinstall the plate onto the cooking machine, turn on the 2.5 speed, and then slowly increase the speed to 4-5 (after adding butter, try to use high speed to shake the dough up, so that the dough will be stronger)
After about 2 minutes, stop the machine and check that the dough has been mixed evenly. After it looks like the picture, you can continue to turn it on, adjust the cooker to level 2, and knead the dough automatically for about 7 minutes.
After the dough mixing time is up, stop the machine and observe the dough, and use gloves to protect the dough. It is so simple and easy!
Pour out the dough, roll it into a ball, place it in a 26-inch plate, cover with plastic wrap, and ferment for about 2 hours (the fermentation time depends on seasonal temperature changes) until it rises to two and a half times in size.
Observe the changes in the dough after fermentation for one hour, and compare the size with the original size after fermentation.
After inserting flour into the dough with your fingers, if the dented hole does not rebound, it means the dough has completed its first fermentation.
Take out the dough, flour your hands, and gently tap out the air inside the dough.
Divide the dough into 150g pieces each.
Divide and roll into balls, cover with plastic wrap, and ferment for the second time. The dough will rise to double its original size in about 20 minutes.
Take a piece of dough, pat it gently to deflate the dough, and roll it into a tongue shape with a dough pin.
Fold both sides of the dough towards the middle. Then flatten it and roll it into flat strips with a dough pin.
Roll it up from top to bottom until it looks like the picture.
In the same way, roll 3 pieces in total and place them in a 450g non-stick toast mold.
Place in a steamer, steam at 40 degrees for 20 minutes, and perform the third fermentation. (If you don’t have a steamer, you can preheat the oven for a few minutes, turn off the heat, and put a plate of warm water on it to ferment.) Let it rise to 1-1.5 times in size.
Spread the egg wash and preheat the oven to 170 degrees.
Bake in the oven at 170 degrees for 40 minutes
If you see that the bread is browned after about 10 minutes, you can cover the bread with tin foil. To avoid overcooking the bread.
Fresh bread is out of the oven!
After taking it out of the oven, shake the bread out of the heat. Easily remove the mold!
Place on cooling rack and wait to cool.
Just tear the bread into pieces, it's stringy, soft and mouth-watering!
Of course it also makes a great gift! Haha!

Overview

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Ingredients

Steps