Wednesday, 9 October 2013

港式吐司 ~ Hong Kong style toast


~ 60分钟后的面团 ~
超赞的吐司,再配上自制的kaya , 好吃到不得了!


高筋面粉 250
细砂糖 50
蛋液 30
鲜奶 135
奶粉 10
酵母 4
无盐牛油 25


1. 除了牛油,把所有材料混合,用低速搅拌成团。

2. 加入牛油,拌至薄膜阶段。

3. 将面团放入保鲜盒,发酵60分钟或双倍大。

4. 取出面团,排气,分割成三分,滚圆松弛15分钟。

5. 将面团杆成长面团,卷起再休面15分钟。

6. 把面团杆长再卷起,放入吐司模,发酵至8分满。

7. 放入预热烤箱,以170度烤越35分钟,出炉立刻把土司扣出,放在铁架待冷后才切片。


Hong Kong style toast

250g bread flour/ high protein flour
50g castor sugar
30g  egg
135g fresh milk
10g milk powder
4g yeast
2g salt
25g unsalted butter
Method :

1 .  Add milk, salt, sugar, instant yeast ,milk powder and flour into the mixing bowl and start knead with speed 1 or 2 for 2 minutes to let it comes into a rough dough. Continue mixing into a smooth dough.

2. Add in butter continue knead into a smooth and elastic dough.

3. Put into an oiled bowl , cover with cling wrap and proof for 60 minutes or dough double its size.

4. Punch down the dough to expel air. Divide dough into 3 equal portions, roll round let it sit for 15 minutes.

5. Rolled out into flat rectangle and roll back into a Swiss roll. Rest for 15 minutes .Pinch and sealed the join and place into a greased loaf pan with the seam side facing down.  

6. Proof for another 45 minutes or double it's size.

7. Bake in a preheated oven at 170C for 35 minutes .