Pando rice toast

Overview

Pondôme is white toast. The French call white toast Pondôme, which is the white toast we often see in bakeries. However, the ingredients for this white toast are very simple. There are no high-expanding eggs or fragrant milk, but it tastes very good. If you don’t like butter, you really need to try this toast. During the Mid-Autumn Festival, I boiled a bowl of lard. I used the lard directly to make pando rice. The toast was very white in color and could be stringy when it was broken open while it was hot. However, I didn’t take a photo of the stringiness because I tore it apart and ate it at the same time because it was delicious. Japanese toast powder is very tough, so this toast is very good when eaten empty.

Tags

• baking
• breakfast
• high sugar tolerant yeast
• jinshan japanese toast powder
• lard
• white sugar
• salt
• water

Ingredients

Steps

1. 1 Prepare all the ingredients. I used lard. The white dish in the picture is lard.

   

2. 2 Put all the ingredients except lard and salt into a mixing bowl, and use a chef's machine to beat into a dough.

   

3. 3 When the dough becomes chewy, add lard and salt and continue beating.

   

4. 4 Beat until the dough can pull out a thin film. This flour is easy to pull out the glove film. The dough I beat was a bit crumbly, hahaha.

   

5. 5 Shape the dough into a ball and place it in a clean container for the first fermentation at room temperature.

   

6. 6 The room temperature is more than 20 degrees, and the dough is fermented for one and a half hours.

   

7. 7 Take out the dough, press it slightly to deflate, divide it into 3 equal portions, roll into balls, cover with plastic wrap and let rest for 15 minutes.

   

8. 8 Roll the rested dough up and down, turn it over and roll it up, cover it with plastic wrap and let it rest for another 15 minutes.

   

9. 9 Roll out the rested dough again, turn it over, roll it up, and place it bottom side down in the mold. Cover with plastic wrap and put it in the oven for secondary fermentation. Do not turn on the oven at this time. You can put a bowl of hot water in the oven to increase the temperature and humidity.

   

10. 10 Place the fermented dough into the lower shelf of the preheated oven. The oven temperature is 170 degrees for the upper tube and 190 degrees for the lower tube, and bake for 35 minutes. After baking for 10 minutes, if the surface of the dough has colored, you can cover it with tin foil to prevent it from coloring too darkly.

    

11. 11 After baking, place the toast on a wire rack to cool. Wait until it is completely cool before slicing.