Shanghai is famous for its double-fermented dough, so I’ll make a double-fermented toast for fun!
One fermentation, time and effort saving, lazy people’s favorite!
This recipe is for one 450 gram serving of toast, which I usually double or triple to make.
High gluten flour
low gluten flour
sesame and walnut powder
red bean paste
How to Make Double Stuffed Toast with Brown Sugar and Cream
Ingredients for the dough: Put all ingredients except salt into a chef’s machine, knead until it expands, then add salt and knead completely, let rise for 15 minutes, then divide the dough into 3 equal portions.
Roll out into a cow’s tongue, flip over, and cover each with half of the sesame seeds, walnut flour and brown sugar, then the other with bean paste.
Three-strand braid technique, well done as pictured
Ferment at 35°C and 75% humidity in the same length as the toast mold.
Fermentation depends on the state, about 8 minutes full, preheat the oven at 180 degrees, bake for 40 minutes.
Cover with tin foil when coloring is satisfied, shake and release the mold.
Let it cool and slice.
Fermented toast depends on the state, not the time, until 9 minutes.
Oven temperatures and times are for reference only, each oven has its own temperament!
Leave a message if you have questions, learn from each other, and make progress together.