Hung Rui Zhen Toast

Name: Hung Rui Zhen Toast
Yield: 4 servings
Cuisine: Baking
Ingredients: 500g High-gluten flour; 190g Water; 95g Milk; 14g Fresh yeast; 90 g Sugar; 15 g Milk powder; 75 g Egg white; 60 g Butter; 8 g Salt

Hung Rui Zhen Toast brings high-gluten flour, water and milk together and is baked until golden and fragrant. Great for beginners and experienced home cooks alike.

0 minNewHard Baking Roast Buttery

Instructions

1
Let's start by making the sponge dough: 250g high-gluten flour, 125g water, 45g milk, 7g fresh yeast. Mix evenly or use a stand mixer on speed 3 until well combined.
2
Cover with plastic wrap and ferment at 35 degrees for 30 minutes, just let it ferment slightly.
3
250g high-gluten flour, 90g granulated sugar, 50g-65g water (reserve 30-50g first), 7g fresh yeast, all of the pre-dough, (except butter, salt, and yeast) put everything into the mixer bowl. The method here is the same as the previous dough mixing method, first mix evenly on speed 3, (reserve 30-50g of the water in the recipe first).
4
15 grams of milk powder.
5
75 grams of egg white.
6
50 grams of milk.
7
First start at speed 2 and mix evenly, then set to speed 4 and beat for 6 to 7 minutes.
8
Reserve 50 grams of water and add it in three portions. When adding water, turn the mixer directly to speed 7 for rapid whipping to quickly incorporate the water. After the first incorporation, add the next portion.
9
After adding all the water, spin at level 7 for about 3 more minutes.
10
Knead until about 70% of the gluten is developed.
11
Add 8 grams of salt and 60 grams of butter.
12
Continue beating.
13
Knead the dough until it forms a glove-like membrane, and control the dough temperature in the bowl at around 26 degrees.
14
Place the income fermentation box (first fermentation) at room temperature of 25°C and ferment for 45 minutes.
15
After the time is up, fold once, then ferment for another 30 minutes.
16
Take out the dough and punch it to release the air.
17
Divide the dough into six equal portions, shape each into a round, and let them rest and proof for 15 minutes.
18
Take out a piece of dough.
19
Roll out.
20
Roll it out into the shape of a ox tongue.
21
Peel thinly at the bottom.
22
Roll it up.
23
Place in the fermentation box and let it relax for another 10 minutes.
24
Take out another piece of dough and roll it out again (about 30cm long), but do not roll it too thin.
25
Peel it thin from the bottom in the same way, and roll it up from top to bottom.
26
About half a circle.
27
Place them all into the toast box one by one.
28
Place in the fermentation box, temperature 35 degrees, humidity 75%.
29
Ferment until the bread pan is 70% full (2.5 cm from the top of the bread pan).
30
Top heat 170, bottom heat 190, middle-lower layer, bake for 28 minutes.
31
Alright.
32
Freshly baked.
33
The texture is delicate, soft, and fibrous, ready for making sandwiches.
34
One more.
35
Send a finished product picture.