[Maple Marble Mini Toast] Extended Version: Pistachio Milk Tear-Apart Bread. Compared to other regular toast doughs, this one has a higher proportion of active ingredients and less liquid. Although it requires rolling and folding, the dough is extremely easy to work with after freezing, making it much easier and faster than most milk-based topping toasts. The pistachio spread is used in a moderate amount, resulting in a distinct flavor. This bread remains soft and fluffy even after being kept at room temperature for 3-4 days.
Materials
Steps for making pistachio milk-based hand-torn mini toast
After mixing pistachio butter, sugar, and whole egg liquid until smooth, sift in high-gluten flour, low-gluten flour, and milk powder, and mix well.
Add milk and melted butter and mix well;
Filter into the heating drum of the M6 Gen 2 stand mixer
Level 3, 100 degrees Celsius, stirring and heating.
Once it gradually forms a dough, remove it and let it cool. Those using a non-stick pan can refer to the process for the "Maple Marble Mini Toast" bread.
After slightly cooling, roll the dough into a square using a plastic bag or parchment paper, and freeze it for about 20 minutes before use. If you are making it the night before, you can refrigerate it.
Combine all ingredients except butter in the dough ingredients and place them in the mixing bowl of a stand mixer. Mix on low speed until no dry flour remains and a dough forms. Then, increase the speed to 5 and knead until the dough can be stretched into a relatively thick thin film.
Add the softened butter;
Gradually knead the butter into the dough using speed setting 3, then switch to speed setting 6 and continue kneading until the dough can be stretched into a relatively strong, translucent film.
The dough temperature after being removed from the mixing bowl should be around 24 degrees Celsius. The well-mixed dough should undergo primary fermentation at 26 degrees Celsius for 40 minutes.
After fermentation
Press the dough into a thick sheet, seal it with plastic wrap or place it in a freezer bag, and freeze at -18 degrees Celsius for 30-60 minutes. Notes: ① The freezing time is not absolutely fixed and will vary depending on the dough and the freezing environment. Please observe the dough's consistency. ② If you are working on it the next day, you can put the dough sheet in the freezer for quick freezing. Once frozen solid, transfer it to the refrigerator overnight. Example: Afternoon: Knead dough - first fermentation - press dough sheet and freeze solid --- transfer to refrigerator below 4 degrees Celsius before bed --- take it out after breakfast the next day, wrap pistachio slices, roll and fold into shape.
Take the frozen dough out.
Roll out the dough into a square twice the size of a pistachio slice, measuring it before removing the parchment paper.
Wrap pistachio slices inside (as shown in the picture).
Fold the two ends of the dough inwards, pinch the seam tightly, and press the two ends slightly.
Roll it out and fold it into thirds for the first time. Roll it out along the long side of the dough, applying pressure as evenly as possible, and sprinkle a little high-gluten flour to prevent sticking.
Fold each end inwards, with the crease at 1/3 of the total length. Remember to brush off any excess powder.
Then fold it in half to complete a 3-fold fold.
Turn the folded dough sheet around. Roll it out again and fold it into quarters once more. Note: Do not roll it out too long this time, to avoid the width after folding being greater than the length of the loaf pan, which would affect the final shaping and placement in the mold.
Fold both ends of the sheet inwards, with the seam at approximately 1/4 of the total length after folding;
Then fold it in half to complete one 4-fold; depending on the state, you can put it in a plastic bag and freeze it in the refrigerator for about 20 minutes to set. If the dough is not very soft yet, you can proceed to the next step.
Roll it out a little longer, to a size of about 15*45cm. For a nicer shape, you can cut off the two sides, as shown in Figure 5. Note: If you need to add weight, you can place the cut-off edges at the bottom when filling the mold.
Cut it up and brush off any excess powder.
Fold it in half, then cut it in the middle, but don't cut all the way through at either end;
Pass one end through the cut once or twice; the image shows passing it once.
Put it in a loaf pan
Final fermentation at 32℃ and approximately 80% humidity.
Spray water on the surface and sprinkle with crumble topping;
Place in a preheated Iris AC90 oven, bake at 165-170°C (top) and 230°C (bottom) for 24 minutes.
