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1
Mix the ingredients for the Zhongzhong dough evenly, then refrigerate and ferment for 1 night. -
2
Main dough ingredients. -
3
Cut the medium-sized dough into small pieces, put it into a chef's machine together with the bread flour, water, sugar, milk powder and high-sugar resistant yeast for the main dough, and knead the dough. -
4
When the flour forms a ball, add salt and continue kneading. -
5
When the dough is smooth, add butter and continue kneading. -
6
When the dough can be pulled out into a strong film, take it out, organize it into a ball, and place it in a basin to ferment at room temperature to double its size. -
7
Deflate the dough, divide it into 6 equal portions, roll into balls, and let rest for 10 minutes. -
8
Take a piece of dough, roll it out, and tap out the small air bubbles in the dough. -
9
Turn over, press the bottom thinly, sprinkle with wisteria flowers, and roll it up. -
10
Close the seal. -
11
Put three groups into toast boxes and put them in the oven to ferment. -
12
When fermentation reaches 9 minutes, sprinkle wisteria flowers on the surface and bake in the oven at 170 degrees and 180 degrees, bake for 35 minutes and then take it out to cool. -
13
The wisteria toast is ready.
Tips
The oven temperature and time settings should be determined according to your own oven. The amount of water added depends on the water absorption of the flour.