Blanching Chinese Toast-Delaying the Aging of Bread Jiuyang Baking Theater
Published Feb 26, 2023 at 15:50pm ET

Food Material List
- 1 Blanching: high powder 70g
- 2 milk 50g
- 3 butter 30g
- 4 sugar 20g
- 5 Medium species: high powder 200g
- 6 sugar 20g
- 7 water 130g
- 8 salt 3G
- 9 yeast 3G
- 10 Main dough: high flour 30g
- 11 water 20g
- 12 butter 20g
Operational steps
- 1 Milk and butter are stirred in microwave oven for 2 minutes, then put in microwave oven for 1-2 minutes.
- 2 Pour in the powder immediately. If the temperature is high enough, it will be found that the powder will be stirred as quickly as the oil pan.
- 3 After scalding, wrap the seeds in fresh-keeping film and refrigerate them overnight. If you cant wait, refrigerate them for 1 hour.
- 4 Burn seeds, tear them into small pieces, and mix them with medium materials.
- 5 Roughly kneaded into a ball, it can be covered with fresh-keeping film and put in the refrigerator for 24-48 hours of refrigeration and fermentation, not more than 72 hours.
- 6 Fermentation to twice the size, take out and mix with the main dough material (except butter) to form a dough.
- 7 Knead until extended and add butter
- 8 Kneading into a complete stage
- 9 Check the membrane condition
- 10 Divide into three small doses and wake up for 15 minutes.
- 11 Twist the strips
- 12 Make a big braid
- 13 Flip down on both sides
- 14 Put in toast film and ferment in warm place.
- 15 Fermentation to 8-9 full, oven preheated 180 degrees, middle and lower baking 35-40 minutes
- 16 After discharging from the oven, spread a layer of butter on the surface, cool to hand temperature and store in a fresh-keeping bag.
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Healthcare food category
Oven recipes, Meat 1, Korean cuisine 1