Milk flavored toast!(nai xiang tu si bai zuo bu yan )

Milk flavored toast!

Introduction:

"Yesterday: when I was a child, there were few cars, many vegetation, short houses, few people, wide rivers, fresh air, drinking tap water without diarrhea, eating fruit without washing and wiping, eating everything with good health, seldom getting sick and never having liquid transfusion. Today: in addition to excessive pesticides, almost all kinds of additives and hydrogenated vegetable oil are used for food, and even black food is used for food. Tomorrow: Food DIY --- let's eat at ease, eat healthy! Enter the main topic: oven 20 liters 450 grams toast mold 2 (oiled paper from the non stick effect) oven full fire preheating 180 degrees for 5 minutes, the lower layer of the mold after changing the fire 200 degrees for 15 minutes, and then raise the mold a layer of the fire 200 degrees for 5 minutes, the mold back to the lower layer of the full fire 180 degrees for about 5-10 minutes, observe the surface golden orange can be out of the oven

Production steps:

Step 1: weigh and prepare all materials.

Step 2: sift the flour on the console and circle it.

Step 3: stir ingredients (except whole egg and butter) evenly and place for about 5 minutes, then pour them into the circle and add the whole egg.

Step 4: mix the flour ingredients with your fingers.

Step 5: when the paste is dry, the scraper can be used.

Step 6: take a scraper in one hand and knead the dough with the palm of the other hand; at this time, look at the water absorption of the dough below, and then add the remaining water as appropriate.

Step 7: knead it until it doesn't stick to the console and hands, and then knead it for about 10 minutes; I knead it by pressing the face with my fist and then folding it in half, which saves time and effort. When the dough is smooth, add butter.

Step 8: knead for about 6 minutes after adding butter, the dough begins to become smooth and soft, and does not stick to the hands and the table. At this time, you can use your fist to press the dough. When the dough is about 20 * 40 cm, fold it in half once, fold it in half for about 8 times, and then the dough becomes smoother. At this time, you can take one dough and stretch it to see if it reaches the expansion stage. (every time I knead to this meeting, I have reached the expansion stage)

Step 9: put the dough into an oil smeared container, cover it with plastic film and ferment it at 25 ℃ for about 1 hour.

Step 10: double the dough. (you can rub a hole with the powder on your finger. As long as the dough around the hole doesn't rebound and doesn't retract, it's ready.)

Step 11: round - relax for 3-5 minutes - round again - relax for 3-5 minutes.

Step 12: Roll - roll about 2 laps - relax for 3 minutes - roll again - roll about 2.5 laps.

Step 13: ferment the dough twice (room temperature 25 ℃ for 1 hour). When the dough is fermented to 80-90% of the dough, preheat the oven, rinse the egg liquid on the surface of the dough and put it into the oven. (I wanted to make it covered, but I like the appearance of a dome hill.)

Step 14: the delicious toast comes out!

Step 15: the heat is just right.

Step 16: look at the failed dough: over fermentation

Materials required:

High gluten flour: 320G

Low gluten flour: 80g

Modifier: 5g (angel steamed bread modifier)

Dry yeast: 10g

Fine granulated sugar: 30g

Salt: 5g

Water: 160ml (or 170ml)

Fresh cream: 40g

Whole egg: 40g (room temperature, 1 medium size)

Cream: 20g (or Anjia salt free butter)

Note: 1, can not use improver, I have tried, the difference is not big. 2. Dough mixing: the dough should not be too thin, otherwise it will stick to the table and hands, and it should not be too dry, otherwise it is not easy to gluten. This ingredient has been used to make bread for nearly ten times, and it won't be too sticky to pull out. No matter what formula is used, water should not be added at one time, but should be added according to the water absorption of flour. 3. Kneading: about 30 minutes from mixing to expansion, not too long. Once I kneaded the butter for half an hour and then kneaded it for another 20 minutes. It tastes bad when I kneaded it too much. It turns out that expansion can be achieved within half an hour. 4. Fermentation: A, the dough fermentation is not enough: rubbing a hole with hand, the surrounding dough will rebound; B, the dough fermentation is excessive, the dough around the hole will shrink, and the surface of the over fermented dough does not look smooth, the baked bread is rigid, not fluffy, hard, bad taste; C, the dough fermentation is just right, the dough around the hole has no change, the dough is also very smooth. 5. Heat: mixing, kneading and fermentation are all well done. Remember the time and don't bake too old.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai Xiang Tu Si Bai Zuo Bu Yan