Plum two-tone toast
Although baking is a pit, it is also a pit of sweet happiness, allowing people to jump into it willingly. Playing baking has also been going on for almost two years, all kinds of mold tools have failed a lot, you can see fresh or want to fail.
WHAT YOU NEED
Ingredients
150 grams of high-quality flour2 grams of dry yeast2 grams of salt12 grams of fine sugar13 grams of egg juice6 grams of milk powder75 grams of water25 grams of butter2 grams of red beans
How TO MADE Plum two-tone toast
Steps 1 to 4
1. All the raw materials are ready.
2. Mix the ingredients except the butter and red pepper powder and knead into a smooth dough.
3. Cut the butter into small pieces and add it to the dough.
4. Stir into a smooth dough and continue to stir until the thin film is pulled out.
Steps 5 to 8
5. Put it in a bowl and let it ferment in a warm place.
6. The fermentation is doubled, pressed down with your finger, and the hole does not shrink or collapse.
7. The fermented dough is mixed evenly and divided into two doughs of the same size.
8. Take one of the doughs and mix it evenly with the red pepper.
Steps 9 to 12
9. The two doughs are left for 15 minutes.
10. The white dough is kneaded into a rectangle half the size of the mold.
11. The red dough is rolled into a rectangle slightly smaller than the white one and placed on top of the white one.
12. Roll it up and down, squeeze the ends, and flatten the sides slightly.
Steps 13 to 16
13. Put the oil in the middle of the mold, leave an equal space on both sides, cover the lids on both sides. Put in a warm place and ferment until seventy-eight percent full.
14. Preheat in the oven, 190 degrees, bottom, 30 minutes.
15. After cooking, dry to hand temperature, seal and preserve. Cut before eating.
Handy cooking tips
I never count the time, the dough is fermented to 2 times the size, press the pressure hole with your finger, it's not good to shrink or collapse. 3.2 grams of red curd flour is enough, and the good dough looks shallow, it's deep after baking, no more. 4.
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