Chinese preserved toast
Introduction:
Production steps:
Step 1: knead the medium ingredients into a smooth dough and ferment to 3 times the size in a warm place.
Step 2: mix all the ingredients of the main dough, add the shredded medium seed while stirring, stir the dough into the expansion stage, and knead the shredded preserves at low speed and by hand.
Step 3: basic fermentation in warm and humid place.
Step 4: exhaust, divide into 520 g * 2, 240 g * 1, divide the rest into 4 parts, round and relax.
Step 5: single peak molding is put into the corresponding mold for secondary fermentation.
Step 6: preheat the oven at 160 ℃, bake large toast for 55 minutes and small toast for 40 minutes.
Materials required:
Bread flour: 500g
Sugar: 50g
Milk powder: 50g
Salt: 5g
Yeast: 10 g
Eggs: 2
Oil: 50g
Water: 300g
Minced preserves: 380g
Note: 1. Baking temperature is measured temperature, please adjust according to the actual situation. 2. Turn off the fire or cover the surface with tinfoil after coloring.
Production difficulty: Advanced
Process: Baking
Production time: several hours
Taste: sweet
Chinese PinYin : Zhong Zhong Mi Jian Tu Si
Chinese preserved toast
Pepperoni, cheese, organ potato. Xi Ban Ya La Chang Zhi Shi Feng Qin Tu Dou
Stir fried pork with chili sauce. La Chao Luo Si Rou
Homemade black bean skin. Jia Ting Zi Zhi Hei Dou Dou Pi
Taiwan Shacha beef noodles. Tai Wan Sha Cha Niu Rou Mian
Red bean paste Melaleuca crispy. Hong Dou Sha Qian Ceng Su
[the most rustic rural flavor] the traditional handicraft of farmers -- Haozi Baba (special New Year cake). Zui Tu Nong Cun Wei Nong Jia Chuan Tong Chun Shou Gong Hao Zi Ba Ba Te Se Nian Gao
Potato millet porridge. Shan Yu Xiao Mi Mai Pian Zhou