70% Refrigerated Sponge Seaweed Pork Floss Mini Toast
Key points to note before making: ① Beginners should reserve some liquid during the initial kneading phase for adjustment and adjust water volume based on their flour. ② The amount of dry yeast is 1/3 of fresh yeast. ③ Please strictly control the dough temperature. ④ Ensure the oven is fully preheated. Preheat the oven before the final proofing of the dough is complete to avoid over-proofing if the oven has not yet reached the required temperature. Recipe yields: 4 × 250g toast molds
Ingredients
Steps
Mix the sponge dough ingredients into a uniform dough with a final temperature of around 26°C.
Let rise at room temperature for 30–60 minutes, then refrigerate at 5–9°C for about 10 hours until the volume is about 3-4 times larger. When torn, it looks like this.
Combine the sponge dough with all the main dough ingredients except butter. Place in a stand mixer’s mixing bowl and mix on low speed until no dry powder is visible, then turn to speed 5–6 and knead until a relatively thick film can be stretched.
Add softened butter.
Knead on speed 3 to gradually incorporate the butter into the dough. Then turn to speed 5–6 until fully developed. The dough should be able to form a transparent, relatively strong thin film with good elasticity.
Take the dough out at approximately 26°C. Place it in a container and proof in a 28°C, 75% humidity environment for 30 minutes.
After 30 minutes of proofing, the dough should have slightly expanded. No need to use the poke test here.
Take the proofed dough out. Divide it into portions weighing about 285g each.
Shape into round balls and let rest in a 28°C, 75–80% humidity environment for 20 minutes.
Take a relaxed dough, roll it into a rectangular sheet. Pop out air bubbles along the edge, flip it over, and spread a layer of mayonnaise, leaving one long side uncoated for sealing.
Spread about 30g of seaweed pork floss.
Roll it up and pinch the seam tightly.
With the seam side down, press slightly flat and use a sharp knife to cut the dough into thirds, leaving one end intact.
Braid the dough.
After braiding, pinch and fold each end inward to the bottom, connecting the two ends underneath.
Place each into a toast mold.
Proof at approximately 32°C with 80% humidity until nearly 90% full. Lightly press the surface with your finger—if it slowly rebounds, it is ready.
Bake in a Hai’s SP50 deck oven at 160°C top and 225°C bottom for 27 minutes; or in Hai’s/eat convection oven at about 165°C for 21 minutes; or in Hai’s C76/upgraded C76 at the bottom rack at 110°C top and 220°C bottom for 26 minutes. Note: If using different toast molds, please adjust according to the temperature and time you typically use for similar toast sizes.
Remove from the oven, gently tap it to release, and cool.
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