Dried Mango Grape Honey Toast
Tools used
Chang Emperor Penguin Dingding Dingding Thousand Dollars DC Chef Machine 6.2L
Amount
450g toast box
Recipe
Main dough
High-gluten flour? 250g
Salt ?3g
Milk powder 15g
High sugar resistant yeast 2.5g
Honey 30g
Egg liquid 30g
Ice milk? 120g
20g butter
Other ingredients
An appropriate amount of dried mango
An appropriate amount of raisins
Method
1. Make the main dough: Put all the ingredients except yeast powder and butter into a chef's machine, stir evenly into a dough, cover with plastic wrap, and put it together with the dough bowl in the refrigerator overnight. Refrigerate for 12 hours.
2. Take out the dough the next day and knead it until a thick film can be pulled out. Add five grams of yeast powder to water and stir it into a paste. Add it to the dough. At the same time, add softened butter and knead at low speed until the yeast and butter are mixed. Mix evenly into the dough, and knead on medium-high speed until you can pull out a smooth glove film with a smooth edge around the hole. Finally, add the dried fruits and mix evenly. At this time, measure the surface temperature to be within 26°, which is a very good condition.
3. Place in a fermentation box or ferment at room temperature 28° until the dough doubles in size (50-60 minutes).
4. Take out the fermented dough and pat it to deflate, divide it into 3 parts evenly, cover it with plastic wrap and let it rest for 15 minutes.
5. Pat the smooth side of the dough upward to deflate, roll it into a long tongue shape and turn it over, fold the left and right sides toward the middle, flatten the bottom, roll it up from top to bottom, and put it in the toast box.
6. Place in a fermentation box or oven at 35° (put a cup of warm water to maintain humidity) with a humidity of 80%, and let it rise until it is slightly higher than the toast box.
7. Preheat the oven in advance, bake at 170° and 190° for 30 minutes (low sugar toast box), add 5 minutes more for other toast boxes. After 10 minutes of coloring, cover with tin foil. (The temperature and time are for reference only, and can be adjusted according to your own oven)
8. Remove from the oven and let cool. When the toast is cool to hand temperature, seal it in a plastic bag to reduce water evaporation and make the toast softer. If you can't finish the toast within two days, put it in the refrigerator and bake it in the oven at 180° for 3-5 minutes before eating.