Super detailed steps to teach you how to make soft and fluffy whole-wheat pork floss toast in a dire
Ingredients
- High-gluten flour 200g
- Whole wheat bran powder 50g
- Butter 25g
- Whole egg liquid 20g
- Fine sugar 25g
- Dry yeast 3g
- Salt 3g
- Water 150g
- Pork floss 20g
Steps
1. Add milk and whole egg liquid into a container. Here I replaced the water with milk, because milk will be thicker than water, so I increased it to 160g.
2. Mix the milk and whole egg liquid evenly
3. Weigh the required yeast into the liquid in ②
4. In addition, prepare a clean and water-free container and weigh the high-gluten flour + whole-wheat flour (do not add more whole-wheat flour. Adding whole-wheat flour will cause the toast to not grow well.high)
5. Add the measured sugar and salt
6. Add pork floss. It is recommended to crush large pieces of pork floss with your hands before adding. (Of course, students with more time can usually make some meat floss by themselves, which will be more delicious)
7. Starting from this step is the process of kneading toast with Susu's hands. Students who are not familiar with the operation can skip it and directly put the mixed powder + liquid into the bread machine/ Mix well with a chef's machine, then add butter and knead the dough until it is fully expanded
8. Pour the mixed flour on the work surface and push a big pit in the middle with your hands. This step is called nest opening
9. Stir ③ briefly and mix well, then pour it into the flour pit in the middle
10. Mix and knead into a rough dough (it does not need to be completely kneaded, just form a ball. This step requires the same state when using a bread machine/chef machine to knead the dough)< /p>
11. Add butter and knead until it expands. *Please note that when kneading dough by hand, please note that the operating time should not exceed half an hour. The same applies to kneading dough by machine. When operating in summer, you need to keep the bread machine open to prevent the temperature from being too high when the machine is working
12. Take out a small piece of dough and check whether there is a glove film. In actual operation, it is not necessary to achieve a fingerprint film as thin as the Susu picture. We just need the dough to be malleable. Avoid kneading for too long and temperature is more important
13. Cover with plastic wrap and ferment at room temperature for about 1 hour. This step is the first step. (The fermentation box used by Susu has a temperature of 28°C). Check whether the dough is fermented. After inserting your finger into the dough, it will shrink slightly and a navel-shaped round hole will appear
14. After taking out the dough, divide it into 3 parts
15. Gently tap each piece of dough to deflate, then roll and tighten
16. Please cover the rounded dough with plastic wrap (this step is very important, be sure to cover it with plastic wrap) and rest at room temperature for 20 minutes, which cannot be omitted
17. After the relaxed dough is deflated, roll it into a rectangular shape with a rolling pin, turn it over, press the bottom thin, and then roll it up into a long roll from top to bottom
18. After rolling, continue to cover with plastic wrap and let rest at room temperature for 20 minutes (not recommended to omit)
19. After deflating, roll it into a beef tongue shape, turn it over and roll it up. Friends who like a lot of meat floss can sprinkle meat floss on this step and then roll it up.
20. Don’t roll too many circles, 2.5 circles is best
21. Place the rolled toast rolls into the toast box. Please make sure that the closing edges of each toast roll are in the same direction
22. Cover with plastic wrap and ferment at room temperature until it is 9 minutes full (the fermentation here is a little overdone in Susu). If you use a fermentation box, please set this step to 38℃
23. Preheat the oven to 190℃ 20 minutes in advance. Place the toast box in the oven and turn to 180℃. Bake the middle and lower layers for 40 minutes. (In about 10 minutes, the toast will be tall and colorful, cover it with tin foil immediately to avoid over-coloring)
24. After baking, take it out of the mold and let it cool immediately. This type of bread will not grow very tall, as long as there is no problem with the internal structure and there is no collapse or shrinkage.
25. Open the tissue and check it. If there is a piece of bread tissue like this~
Tips
- (●—●)* Note: Friends who do not know how to knead bread by hand should directly choose a bread machine or chef's machine to knead the dough, because it is wrong The kneading method will affect the final shape of the toast. What is introduced here is the direct method. Compared with the medium method and the soup method, the time will be shorter.
