Hand-rubbed vegetable oil toast
The temperature is high in summer. I'll teach you how to knead noodles so that you can eat soft brushed toast. Follow me and you can make it!
Food Ingredients
high gluten flour
250g
whole egg liquid
50g
Milk
150g
Olive oil
20 grams
Sugar
20 grams
Salt
4 grams
fresh yeast
9 grams
Step
1
First beat the whole egg, add milk and mix well, leave a bite, useful for a while, then add sugar, stir until it melts best, add high gluten flour
2
This dough is wet and mixed well at first. The yeast has not been put in yet. Just use the scraper to turn the mixture all the time. You can't see the dry powder. The dough is rotten.
3
Pour the olive oil on the dough, cover with plastic wrap, and refrigerate for an hour.
4
After standing for one hour, the dough has developed a lot of tendons. I can even pull out a very thin film, and then I knead the oil into the dough.
5
We cut first, then rub it, then rub the oil in. We spread it out, turn the milk we just left into yeast, and rub it in.
6
Put the yeast behind to prevent the dough from starting when kneading. The dough is sticky. We try our best to beat the dough with our fingers.
7
In this way, we have been beating until the surface is smooth. The large glass bowl is covered and relaxed for five minutes. If we pull the film again, it will be thin and transparent. We will round it again and relax for one hour.
8
In an hour. Divide evenly into 3 portions, round each dough and relax for 25 minutes
9
After relaxation, finger prints will be made when pressing with our hands. We roll out the dough and roll it up from top to bottom. The middle is slightly bulging. All three are rolled up and relaxed for another 25 minutes.
10
After relaxation, roll it out again, turn it over and roll it up.
11
The three doughs are shaped, put into a toast box, fermented to 8.5 minutes, and then baked at 170 ℃ for 21 minutes.
12
Bake it well, demould it immediately, tear it up and eat it when it is warm, or slice it the next day after bagging, which is the rhythm of the world!
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