Brown sugar toast

Overview

The toast bread that everyone often eats is generally made of high-gluten flour, yeast, white sugar and other ingredients. But look at the toast I made today. The color is bright and attractive, and it is different from ordinary toast at first glance. This is toast bread made from brown sugar (called brown sugar in Taiwan). All natural ingredients are used in every kitchen, without any additives such as bread improvers. The whole is fluffy and soft, and does not shrink or collapse after cooling. The inner core is both elastic and soft. When you bite it, the fragrant brown sugar filling will flow out, leaving a fragrant fragrance on your lips and teeth. Although the recipe is a little complicated, the taste of the finished product is absolutely amazing, and it will not harden or turn back when stored at room temperature. Because this toast uses Polish seeds and Tang Zhong for kneading. Poolish is a kind of starter that originated in Poland. It is also called sponge starter, which is similar to what we understand as old dough (dough that has been fermented). It can delay the aging of bread and increase the flavor of bread. It is made by mixing equal parts water and flour, adding a small amount of dry yeast, and fermenting for 3-8 hours. Tang Zhong evolved from the direct method (direct baking after one fermentation). First mix part of the flour with water and heat it to gelatinize the starch. After it cools, add the remaining ingredients to knead and ferment. The advantage of Tang Zhong is that it increases the moisture content of the dough, makes the bread softer, slows down the process of drying and hardening, and extends the shelf life. Next, follow me to see how to make this delicious brown sugar toast. The marked ingredients can be used to make 2 loaves, and the mold used is the Xuechu 450g non-stick toast box.

Tags

• baking
• breakfast
• brown sugar
• butter
• high gluten flour
• main dough
• milk powder
• polish species
• softened butter
• tangzhong
• warm water
• dry yeast
• milk
• salt
• water

Ingredients

Steps

1. 1 First, make the Polish seeds one night in advance: combine high-gluten flour, warm water, dry yeast, cover with plastic wrap and ferment at room temperature for 2 hours, then put it in the refrigerator to ferment for 10 hours. Next, make the soup: Pour 24 grams of water, 24 grams of milk, and 4 grams of butter into a small pot and bring to a boil over low heat. Pour the sifted high-gluten flour into a small pot, stir slowly until there is no dry powder, put it into a plastic bag, and put it in the refrigerator to cool down to room temperature. Then start preparing the main dough. A household chef's machine is used when kneading the dough below. If you don't have one at home, you can also use a bread machine or knead it by hand instead.

   

2. 2 Main dough: Pour water into the mixing bowl first, then add brown sugar, high-gluten flour, salt, milk powder, yeast, Polish seeds and soup seeds torn into small pieces in order, and stir slowly until there is no dry powder.

   

3. 3 Then turn on the high-speed mode of the kitchen machine, beat the dough until it is about 70 to 80% stringy (a thick film with jagged edges can be pulled out), pour in the softened butter and beat until it is completely absorbed. Cut a small piece of dough, and if you can stretch out a uniform, thin, and unbreakable "glove film", it means that the dough has reached a fully expanded state, and the dough mixing step is completed. The fully expanded dough can expand to a sufficient height when making toast, and the finished product will be more fluffy and delicious.

   

4. 4 Next, take the dough out of the mixing bowl, cover it with plastic wrap, let it rest at room temperature for 20 minutes, and then divide it into dough pieces of about 150 grams each. Form into a ball, cover and let rest for 20 minutes. Then deflate each piece of dough and roll it out into a long strip. Roll and wrap an appropriate amount of brown sugar from one end (in addition to the amount marked), and twist both ends into a long strip.

   

5. 5 Arrange the long dough with spindle-shaped ends as shown in the picture. First twist 2 on the right side to the middle of 1 and 3, then twist 3 on the left side to the middle of 1 and 2, and so on. Do the same on the other side and braid the whole strip. Tip: This is the common three-strand braiding method, but when braiding bread, you usually start from the middle. First, it is not easy to break the gluten, and second, the dough is relatively soft. Braid from the middle to both ends, so that the dough moves less and the shape is more beautiful.

   

6. 6 Then fold the two ends inwards, press them on the bottom, and put them into a 450g toast mold. Place in the middle and lower rack of the oven and set the fermentation temperature to 35 degrees for proofing.

   

7. 7 Let it rise until 9 minutes full as shown in the picture (about 70 minutes), brush a little egg yolk liquid on the surface (in addition to the marked amount, take another raw egg yolk and add a little water and mix well), put it back into the middle and lower layers of the household oven, set the upper heat to 165 degrees, the lower heat to 180 degrees, and bake for about 35 minutes. After baking, take it out, shake the mold while it is hot, remove from the mold and let cool. Tip: If the toast expands close to the heating tube of the oven during baking, cover it with tin foil in time to prevent the top from burning. After baking, remove from the mold while it is still hot, otherwise the heat will soften the skin. In addition, the baking temperatures of household ovens and commercial open-hearth ovens are different. Commercial open-hearth ovens generally have an upper temperature of 165 degrees and a lower temperature of about 230 degrees.