Chinese Wolf-berries Toast--Straight Dough / 直接法枸杞吐司

Recipe Category:

Ingredients / 材料:

Method / 做法:

Dissolve the yeast in the warm milk and let stand for 5-8 minutes. Sift together flour, sugar and salt. Soak the Chinese wolf-berries in water for about 2-3 minutes. Drain and divide into 3 portions.
Add yeast mixture and egg into the flour mixture. Mix quickly to obtain a soft dough. Then add in butter. Knead the dough vigorously (either by hand or in an electric mixer, using dough hook) until smooth. Cover bowl with a clean, damp kitchen towel and let ferment in a warm place for about 60 minutes. Fermentation is complete when the dough has just about doubled its initial volume: if you press your finger into the dough, the indentation should remain visible for a few seconds.
Punch the dough down to release the gas and divide into 3 portions. Round up and let rest for about 10 minutes. Roll each dough into an oval shape and place each with one portion of prepared Chinese wolf-berries. Roll up and place in a greased loaf pan and leave to rise again for 50 minutes.
Brush with egg wash to ensure a golden glaze and bake in a preheated 180C/350F oven for about 25 minutes.

把酵母和牛奶混合后，静置5-8分钟。把面粉，砂塘和盐混合备用。枸杞子用水泡2-3分钟，取出沥干分成3份备用。
把酵母液和鸡蛋慢慢加入面粉，用手搅拌成团。然后揉入黄油，用手（用搅拌器更便捷些）揉搓成光滑的面团。盖上湿布，放在暖处做60分钟左右的基础发酵。用手指沾面粉戳入面团当中，面团将会随之凹陷下去，但是不会立即弹起或继续向下陷，这就表示头次发酵完成。
取出面团，挤出气体，将面团分成3份，滚圆松弛10分钟。将每份面团擀成椭圆状，将沥干水份的一份枸杞均匀洒在上面，由一端卷起，收口处捏紧。放入抹油的吐司模，进行50分钟左右的最后发酵。
刷层蛋液，撒上一点芝麻。入预热180C/350F烤箱，烘焙约25分钟即可。

"Chinese Wolf-berries Toast--Straight Dough / 直接法枸杞吐司" is part of these categories:

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