Purple rice toast
Total weight 1000g, each 1000g, 1 can be done.
Material formula
High gluten flour: ………………………………………………………………………………………………………………………………………………………………………………? 450g (90%)
Purple rice noodles: …………………………………………………………………………………………………………………………………………………………………………………………………………………? 50g？ ( 10%)
Shatang:? …………? 40g？ (8%)
Salt: ...? 10g？ ( 1%)
Dry yeast: 6g( 1.2%)
Eggs: …………? 25g？ (5%)
Milk:? …………? 25g？ (5%)
Tofu: ...? 50g？ ( 10%)
Black sesame oil: ...? 25g？ (5%)
Water: ............? 250g (50%)
Yanmai:? …………? 100g (20%)
Production process?
1. Mix dry materials (except butter) with water until the dough is smooth and elastic, and add butter.
2. Stir until the dough can open a smooth mask.
3. At room temperature of 30℃, the fermentation lasts for 60 minutes.
4. After fermentation, divide the dough into 200g/block.
5. Vent the dough and fold it in half.
6. Roll out the dough.
7. Roll the dough into a cylinder.
8. Put it into a 1000g toast mold.
9. Ferment at 30℃ and 75% humidity for 60 minutes until the mold is 8 minutes full, and cover with toast.
10. Bake in the oven at 2 10℃ and 200℃ for 30 to 40 minutes.
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