【Ginger Black Sugar Toast】: A Healthy and Delicious Bread

Flavor: Other; Technique: Baking; Time: Several Hours; Difficulty: Moderate.

【Ginger Black Sugar Toast】: A Healthy and Delicious Bread Cooking Detailed Steps

Take a suitable amount of ginger (about 30~40g), wash, peel, press into powder, filter out 15~20ml of ginger juice, and leave 8~10g of ginger powder for later use;

Mix ginger juice, ginger powder, black sugar, and 100ml of water, bring to a boil, then simmer on low heat for 10 minutes;

Strain the syrup, squeeze the ginger powder to extract as much juice as possible, making the ginger powder dry. Then add the remaining water, mix well, and set aside to cool. The liquid should weigh about 170~175g. If not enough, water can be added to make up the difference;

Mix all ingredients except ginger powder and butter, knead into a dough, cover with plastic wrap, let it rest for at least 30 minutes or overnight. If the temperature is high, it can be refrigerated;

Take out the dough, place it on a silicone mat or cutting board, add yeast and diced butter one by one. Make sure the yeast is completely dissolved before adding the butter. Knead the dough until it reaches the stage where a tough and thin film can be pulled out;

Add the squeezed ginger powder and knead evenly by folding;

Place the dough in a container, cover with plastic wrap, place in a warm place for basic fermentation;

After about 1 hour, the dough should expand to 2~2.5 times its original size. Press the surface with a dry finger, and it should not collapse or shrink back;

Take out the dough, place it on a silicone mat or cutting board, deflate it, then divide it into evenly sized portions. I used a rectangular mold this time, so I divided it into 6 portions. After shaping into rounds, cover with plastic wrap and let it relax for 10 minutes;

Take one of the relaxed dough portions, roll it into a long strip, fold it over, and repeat with all portions. Cover with plastic wrap and let it relax for 10 minutes;

After the relaxation period, take a small dough portion, roll it into a long strip, fold it over, and roll it from top to bottom. When rolling, use your fingertips, not your nails;

Place the rolled dough in a mold, then place it in a warm and humid place for the second fermentation;

I let it ferment at around 30 degrees for 45 minutes. The dough should expand to 1.5~2 times its original size, and when lightly pressed with a fingertip, it should not collapse and should feel elastic. After the second fermentation, spray some water on the surface of the bread;

Preheat the oven to 185 degrees. Once preheated, place the mold in the oven on the lower rack, with both top and bottom heat at 180 degrees, and bake for about 40 minutes. After baking, immediately remove from the oven, shake the mold, then invert the bread onto a cooling rack. Once cooled to room temperature, it can be sealed for storage.