High gluten flour (both Pioneer and White Swallow brands are good, White Swallow is half the price)
Whole wheat flour (you can also make equal amounts of high gluten flour, I ran out of flour before adding whole wheat flour and found it smells better)
High sugar resistant dry yeast
50-60 grams of eggs in shell
Fermented super lazy man’s toast, said the ingredients and shaping only need to do, the finished product can also be torn like a rag!
Throw everything in the bread machine except the butter, in no particular order, no pre-melted sugar or anything else, no flour or yeast or anything else, no frozen eggs or milk or anything else, we’re just going to keep it simple.
The bread machine and noodle mode. The system comes with a 5 minute kneading + 8 minute resting + 20 minute kneading mode. During the break time, throw in the butter, and the rest of the time we’ll just be lazy, watching Korean dramas, taking the kids or whatever, and wait for the time to come. If you want to make it even better, there’s an imix function in the Patricia bread machine that allows you to knead the dough for a quick 20 minutes and get a glove film.
When you’re done, don’t bother wrestling and kneading again, it’s too hard and too much work. I used Pioneer flour, and the film came out after 25 minutes of kneading. Knead it in thirds and then roll it up with a long tongue. The longer the tongue, the finer the tissue, but don’t break it.
Roll and flatten again, knead and roll up the long tongue.
This way three rolls, put them directly into a 450g kind of toast box, wrap it in cling film, don’t cover the toast box with the lid on! Ferment to degree. Then let the dough ferment in the air for an hour and a half, usually until the toast box is eight or nine full. It is not recommended to ferment in the oven or in hot water, it is too troublesome for one reason, the tissue will be rough for the other. Because the weather is different, don’t wait for an hour and a half to see when the fermentation can reach 89 minutes full.
After fermentation, cover the lid of the toast box and place the rack on the lower level of the oven, the toast will be located in the center of the oven, the top and bottom will be heated. Evenly. You can put a metal pan on the bottom to prevent the bottom from burning hard. I bake it in a londi oven, no preheat, 150 degrees with a top and bottom tube for 40 minutes and done!
The finished product isn’t very stretched, it’s as chewy as rags when you pull it off!
This recipe, the dough will be wetter, so it is easier to film, the finished product is also soft. If you are too sticky when shaping, don’t take the liberty to add flour, and dip the case board into a little bit of tasteless food oil to shape it.