Start with this gold brick toast mold for a long time, has not been opened, today be diligent, do two "gold bricks" to taste.
A few years ago, I always went to "Taste X Beauty" to buy gold brick toast, 28 one, and I didn't know if there was a price increase now. Later, I learned to make bread myself, so I rarely bought outside, and even if I bought it, I also tasted it and learned to make it.
The gold brick toast is made by means of a crispy method, which requires a lot of butter, which is delicious but unhealthy. In order to achieve the effect of the texture, I created this recipe myself, using two kinds of dough and very little butter, which can also make a similar effect.
The finished product is also quite satisfactory, the internal organization is also good, and the pattern is also very beautiful. Send a circle to swing it, surprising many people.
The method is not difficult, only once used fermentation, the taste has no impact. After kneading and rolling the dough, you need to put it in the refrigerator to refrigerate or freeze for a while, if you have been operating at room temperature, the dough will be soft and soft, affecting the cutting, and the dough is also easy to deform.
---【Zebra pattern gold brick toast】---
【Original Dough】 200 grams of high-gluten flour, 2 grams of high-sugar dry yeast, 20 grams of caster sugar, 2 grams of salt, 20 grams of milk powder, 140 grams of milk, 20 grams of butter
【Cocoa Dough】 200 grams of high gluten flour, 20 grams of sugar-free cocoa powder, 2 grams of high-sugar dry yeast, 20 grams of caster sugar, 2 grams of salt, 20 grams of milk powder, 150 grams of milk, 20 grams of butter
【Quantity】 French baker gold brick toast mold * 2 pieces
【Baking】 Medium layer, heat up and down 180 degrees, 30-35 minutes
【Production】
1. Large group photo of materials: the materials of the two doughs are weighed separately and easy to take;
2. Knead the original dough first: all the ingredients except butter are put into the kneading bucket, first low speed and then high speed whipping, the dough can hold out the coarse film when the softened butter;
3. Low speed whipping makes the butter fully integrated into the dough, high-speed whipping, the dough is soft and moist and shiny, non-stick basin wall is not sticky to the hand, can prop out a transparent and elastic film;
4. Round the dough, wrap it in a plastic bag, refrigerate it in the refrigerator and relax;
5. Knead the cocoa dough in the same way to produce a transparent and elastic film;
6. Wrap in a plastic bag, put it in the refrigerator and freeze for 20 minutes;
7. Sprinkle a little flour on the board and roll out the original dough into a rectangular dough of 40*20cm;
8. Roll out the cocoa dough into the same size;
9. Spray a little cold water on the original noodles, cover the cocoa noodles on top; cut in half and put them together; cut them in half and put them together;
10. Roll out the dough into long strips and stop everything;
11. Roll out two dough cakes together, roll out into a rectangle of 24*10cm, wrap in a plastic bag, and freeze in the refrigerator for 20 minutes;
12. Roll out the dough into a 30*12cm rectangle and cut it into 6 equal parts with a sharp knife;
13. A group of 3, the cross-section is facing up, and the palm of the hand is gently pressed flat, as shown in the picture, put together;
14. Braided into 3 strands;
15. Pinch the ends tightly and fold to the back;
16. Put two braids in a briquette toast box and let it ferment in a warm, moist place; I put it in the oven and spray a little water, 33 degrees;
17. The blank is issued to 7 minutes full;
18. Cover the lid, leave a small piece for easy observation, and continue to ferment until 9 minutes full;
19. Cover tightly, send into the middle layer of the preheated oven, heat up and down 180 degrees, 30-35 minutes, according to the actual situation of the oven or the desired color adjustment;
20. After cooking, open the lid and shake it on the table a few times, shake out the excess heat, remove the mold, cool and slice it to eat.
【Apple Private Talk】
1. This toast only uses one fermentation, and is refrigerated or frozen many times in the middle, which can delay fermentation and is easy to handle; the dough does not need to be frozen;
2. Cut the untidy scraps and clip them to the toast fold.
"Make food with love, record the beauty with your heart, and present the mellow taste of the ingredients in a simple way." I am Meggy Dancing Apple, an English teacher for 18 years, and now a "kitchen for love" housewife, food writer, multi-platform special food original author, health manager, ACI international registered nutritionist. Food book "Home Cooking with Millions of Hits".