Red dates and bean dregs toast(hong zao dou zha tu si )

Red dates and bean dregs toast

Introduction:

"It's a twist to make this toast! Because I didn't know when to turn off the electricity the night before, when I got up the next day, the dough had already fermented in the refrigerator. But because I had to go out and had no time to do it, I simply put the dough into the freezer. I hope I can call soon and don't ferment too much. Fortunately, there is an ice bag in the freezer. When I came back, I already called. The dough has been frozen hard! I've been freezing for about 9 hours. I heard that the longer the freezing time, the greater the damage to the yeast. Moreover, the amount of yeast I put is not very much. I don't know if it can be released! It took more than an hour to thaw. At the beginning, I put it on the balcony and found that several bubbles began to bulge on the surface of the dough. I was afraid that the temperature difference would be too big, so I moved it back to the room and waited for more than an hour. Then I saw that the dough was obviously shrunk, and the edge was honeycomb. Anyway, let's exhaust first. It's a big deal to make the whole steamed bread steamed! When the exhaust is divided, there is another place where there is ice residue! After relaxation, the dough has already shown signs of fermentation. Thinking that it should be OK, I'll stick to it. It's more than 7 o'clock when the toast comes out. Although it's not as high as before, the result is still satisfactory! This time, it's wrong. Next time the dough ferments well, if you don't have time to do it, use this method. Next time, though, put more yeast to counteract the loss of activity! "

Production steps:

Materials required:

Golden Elephant powder: 150g

Fish cob: 110g

Egg: 1

Butter: 16 g

Jujube soybean milk residue: 127g

White granulated sugar: 30g

Yeast: 4 g

Salt: 2G

Melt butter: a little

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Hong Zao Dou Zha Tu Si