Variety toast dim sum

        The epidemic is heating up again. How do you spend your time at home? "Do it yourself" is definitely a good choice for you! Based on "toast", this issue will demonstrate the production methods of "coffin plate", "lucky shrimp ball" and "French toast". After learning this, you can give full play to your creative ideas and add your favorite stuffing to complete a unique dish!

        toast

        Toast is a common breakfast or snack in many families. Although you can buy it in a bakery or a mass merchandiser, you can't help feeling uneasy because you don't know how many additives there are. Making your own toast is not only delicious, but also can ensure that the ingredients are safe. The operation process can also increase the interaction with your family. It can be said that you can kill many birds with one stone!

        [materials]

        800g high gluten flour, 4G milk powder, 80g fine granulated sugar, 12g salt, 10g yeast powder, 80g eggs, 440G water and 80g cream.

        [practice]

        1. there are two ways to stir dough, one of which can be selected.

        A. Machine operation: mix the yeast with 50cc of water, and then add the high gluten flour, milk powder, sugar, salt, remaining water and egg liquid in sequence. First, stir at 1 speed for 2 minutes. After the powder is absorbed by the water, turn to 2 speed to stir until the dough does not stick to your hands, then add the cream, and continue to stir at 2 speed until you hear the sound of the dough beating the mixing cylinder (produce a film).

        B. Manual operation: mix the salt, egg, fine granulated sugar and water evenly, then add yeast powder to continue mixing, then pour in flour, knead until the dough is smooth, and let it stand for 15 minutes to wake up. Then add cream, and continue kneading for about 20 ~ 30 minutes in the way of folding, pressing, folding and pressing until the dough produces a film and the gluten expands. During this period, you can also grasp one end of the dough and beat it on the table with force, which is staggered with the kneading action, making it easier to produce gluten and taste better.

        2. primary fermentation: round the dough, put it into the fermentation box, set the temperature at 28 ℃, humidity at 75%, and time for about 1 hour; Or spray water on the surface of the dough, put it into the oven, and ferment at 35 ℃ for about 1 hour. After the fingers poke into the dough, it will not return to the original state, which means that the fermentation is completed.

        3. secondary fermentation: divide the dough into 3 parts, each of which is rounded and weighs 500g, and conduct secondary fermentation. Set the temperature at 28 ℃, humidity at 75% and time for 10 minutes; Or spray water on the surface of the dough, put it into the oven and ferment at 35 ℃ for about 10 minutes.

        4. shaping: roll the dough into long strips, turn the dough upside down, and place it in the chieftain mold.

        5. final fermentation: set the temperature at 38 ℃, humidity at 85% and time at 50 minutes to 1 hour; Or spray water on the surface of the dough, put it into the oven, ferment at 35 ℃ for 1 hour, and let the dough ferment until the toast mold is about 9 minutes full.

        6. baking: put the dough into the oven and bake it at 160 ℃ and 230 ℃ for 30 minutes. After that, pour the toast out of the baking mold and let it cool.

                Coffin board

        [materials]

        2 thick slices of toast, 6 white shrimps, 1 through extraction, 50g pork slices, 50g carrots, and a little green bean kernel.

        【 seasoning 】

        30g of salt free cream, 30g of flour, 300cc of water, 60cc of fresh milk, 15cc of fresh cream, 1 tsp of salt, 1/2 tsp of sugar, an appropriate amount of white pepper and black pepper, and a little rice wine.

        [practice]

        1. heat the oil pan to 160 ~ 180 ℃, add thick slices of toast, fry them into golden yellow, wait for them to cool, and then use a knife to dig out the central part (about 1cm of the bottom shall be reserved for standby), and the excavated part shall also be reserved for standby.

        2. fry the shrimp shell with a little oil until it is colored, and then add about 300cc of water. After boiling out the flavor, take out the shrimp shell, and the rest of the broth for standby.

        3. put 1 tablespoon salad oil into the hot pot, stir fry pork slices, carrots, thoroughly extract, add green bean kernel, stir fry until half cooked, and add 1/2 tablespoon salt, 1/2 tablespoon sugar and a little rice wine to taste.

        4. soften the salt free cream at room temperature, cut it into small pieces, put it into the pot, heat it over a low heat, then pour in the flour, and fry it into light golden yellow flour.

        5. slowly pour the broth into the pasta and stir it while boiling until there are no particles. Then add milk, fresh cream, 1/2 teaspoon salt, white pepper and fried ingredients, and cook until thick.

        6. put the stuffing into the fried toast, sprinkle with coarse black pepper and cover the bread to make a delicious coffin dish.

                Lucky shrimp balls

        [materials]

        300g shrimp, 50g fat minced meat, 1 spring onion, 15g ginger, 3-4 small garlic grains and 3 slices of toast.

        【 seasoning 】

        1/2 tsp salt, 1/2 tsp sugar, 1 tsp rice wine, 1 tsp sesame oil, a little pepper.

        [practice]

        1. remove the edge of the toast, cut it into cubes of about 0.8*0.8 cm, and cut the onion, ginger and garlic into small pieces. Set aside.

        2. remove the intestines from the shrimp and wash it. Use a napkin to completely suck up the water. Then pat it with the back of the knife and chop it into mud. Add the fat minced meat and mix well. Pour in the chopped green onion, ginger and garlic. Beat it until it feels sticky. Add all the seasonings and mix well.

        3. knead the shrimp paste into balls of appropriate size, and spread the toast on the plate, let the shrimp balls be evenly coated with the toast, and then press it slightly.

        4. add about half a pot of oil, heat it to 130 ℃, turn it to low heat, and deep fry the Geely shrimp balls until they are golden yellow.

                French toast

        [materials]

        2 slices of toast, 50g butter, 100cc milk, 2 eggs, 50g sugar, 5g cinnamon powder, 1 orange.

        [practice]

        1. put milk, eggs, sugar, cinnamon powder and 1/2 orange juice into a steel basin, stir until the sugar melts and is even, then cut the toast in half, and soak both sides in egg milk solution for about 3 ~ 5 minutes to make it tasty.

        2. after the pot is heated, turn off the fire, melt the cream, and then put in the soaked toast. Fry it slowly over a low heat until both sides are golden yellow. Then put it on a plate, decorated with orange slices, and finally sprinkle with honey and powdered sugar.

                Precautions:

        1. when making lucky shrimp balls and coffin plates, try to use overnight toast to avoid excessive oil absorption.

        2. in order to maintain the crispness of the shrimp, be sure to wipe off the water, and it is recommended to chop it into mud with the back of the knife, which has a better taste.

        3. when beating shrimp paste, if you can add some suet and stir it in the same direction, the taste level will be richer.

        4. if the French toast is too oily, it can be put into the oven and baked at 100 ℃ for 5 ~ 6 minutes to reduce the greasy feeling.

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