[Heiti sweet toast] - cold storage fermentation of Chinese varieties(hei ti tian tu si zhong zhong leng cang fa jiao )

[Heiti sweet toast] - cold storage fermentation of Chinese varieties

Introduction:

"Hei Ti Tian toast - it rained for several days, and I had no mood to make food, so I had to make do with my breakfast for several days. For my health, I made it overnight last night. It happened that we were in bed today. We found that the weather was fine, the sun was bright, and we were in a good mood. So we put the toast by the window, and the sun was shining on pieces of toast through the glass. It was beautiful. This was the most real color of the food. We could not help but sigh about the magic of nature. For bread, sunshine gives it the most real color, and time gives it the most mellow flavor. This kind of toast is made with medium sized sponge starter. After a long time of low-temperature fermentation, it takes time to fully wake up the taste of grains, so delicious toast is also made with time. "

Production steps:

Step 1: first make the sponge starter, put all the materials of the sponge starter into the container, stir well, ferment at room temperature for one hour, then put them into the refrigerator for 20 hours

Step 2: take the prepared yeast head out of the refrigerator and leave it at room temperature for half an hour

Step 3: take out the prepared yeast head from the refrigerator and leave it at room temperature for half an hour

Step 4: put all the ingredients of the main dough into the toaster or chef's machine except butter, and then put in the fermented sponge head. Pay attention not to drink salt and put the yeast together

Step 5: after kneading the dough to a certain extent, add butter. Continue kneading until the dough is completely blended with butter. Then add 15g raisin and continue kneading

Step 6: knead to the dough can pull out a large transparent film, not easy to break, if there is a break, the edge of the break should be very smooth

Step 7: cover the dough with plastic film and ferment at room temperature for about 45 minutes

Step 8: make the dough twice as large, then dip a little flour with your fingers and insert it into the dough. If the hole does not retract, it will be done

Step 9: transfer the dough to the worktable and exhaust

Step 10: divide into 3 equal parts, round and relax for 15 minutes

Step 11: turn over the loose dough and roll it into long pieces

Step 12: as shown in the figure, fold

Step 13: fold into 3 folds as shown in the picture

Step 14: after folding, roll out the growing strip

Step 15: then roll up, pinch and close, cover with plastic film and relax for 15 minutes

Step 16: turn the loose dough over, bottom up, roll it long, then roll it up, close up and pinch it tightly

Step 17: make 3 rolls in the same way and put them into the toast mold

Step 18: the final fermentation 36 degrees, humidity 85%, hair to 9 full, you can enter the oven, oven 175 degrees, 40 minutes, the lower layer

Materials required:

Sponge starter: right amount

High gluten flour: 80g

Water: 80g

Instant yeast: 1 ml

Butter: 26G

Main dough: moderate

Sugar: 53 G

Salt: 3 G

Milk powder: 7g

Instant dry yeast: 2.5G

Protein: 30g

Black raisin: 15g

Note: when the final fermentation, you can put a basin of hot water in the oven to create a fermentation environment

Production difficulty: ordinary

Process: Baking

Production time: several days

Taste: sweet

Chinese PinYin : Hei Ti Tian Tu Si Zhong Zhong Leng Cang Fa Jiao