High gluten flour
|20 grams (20 grams of butter)|
How to Make Brown Sugar Rye Toast (Fat Loss Series) for Your Teammates
First dissolve the brown sugar in 100g of boiling water and leave to cool.
Pour all the ingredients into a chef’s appliance and knead until you have a mitt film.
Cover the dough with plastic wrap and let it rise for a while. Knead the dough at room temperature for about 45 minutes with your fingertips covered with flour, so that the dough does not spring back and does not collapse. Divide the dough into 6 equal portions, roll out the dough and ferment for 20 minutes.
Roll out the dough into a cow’s tongue shape, flip it over, fold it inward by 1/3, roll it out again into a cow’s tongue shape (2.5 turns is better), and place it on the toast. Box.
Place in the oven with a cup of warm water and ferment on fermentation mode for 45 minutes, until the toast box is about 80% full.
Preheat oven to 180 degrees. Preheat the oven to 180 degrees. Bake in the middle of the oven for 40 minutes.
After baking, open the lid of the toast box and shake the toast to release the heat.