Original rich flour toast(yuan wei fu qiang fen tu si )

Original rich flour toast

Introduction:

"I found a very low-key flour suitable for making bread. People don't flaunt it as" high gluten "or" wheat core ". It's called fuqiangfen, but its performance is better than some so-called" high gluten "or" wheat core ". The original toast and oil-free toast (without butter and any other oil) made with it are very good. This quite promising mysterious flour is Hetao brand fuqiangfen, which was brought back by relatives from Inner Mongolia. When I was making the scroll, I found that the strength of this side was very strong, so I wanted to try the effect of making bread, and it really lived up to people's expectations. It's time to invite our chef to speak for us. And I use a fermentation method: the first night live good noodles, directly plastic, into the mold, the next morning is baked now eat

Production steps:

Step 1: pour all the ingredients except butter into the toaster for the first time, and then add butter for the second time

Step 2: although it is rich and strong powder, the film pulled out is similar to that of high gluten powder

Step 3: drop a little oil on the silica gel chopping board to prevent the dough from sticking. Dip some oil on your fingers and palms. Cut the dough into three parts

Step 4: because I want to eat freshly baked bread the next morning, in order to save time, I use the one-time fermentation method to directly shape and put it into a long toast pan

Step 5: put the toast mold in the oven (and make another kind of bread at the same time), close the door and go to bed. The oven is not electrified

Step 6: This is the effect of the next morning. How about it? Not bad.

Step 7: my toast model is open and short. I don't need too much noodles. It's half of this one

Step 8: preheat the oven, upper tube 160 degrees, lower tube 150 degrees, heating air, baking net at the bottom, baking for 20 minutes

Step 9: take it out and let it cool

Step 10: cool slightly and serve separately

Step 11: wettability and softness are better than expected, not inferior to some high gluten powder

Step 12: it tastes more full and thick, and tastes fine and dense.

Materials required:

Flour: 400g

Egg: 1

Yeast: 4 g

Milk: nearly 1 bag (227ml)

Sugar: 30g

Milk powder: 20g

Butter: 20g

Salt: nearly 2G

This kind of flour seems to be more water absorbent than the flour with more than 7 glutens. If it doesn't last for more than 1 hour, it will be stronger. Note: it's not sure that this Hetao brand Fuqiang powder can be bought in Beijing. I haven't seen it in Carrefour, Wumart, chaoshifa, Hualian life supermarket and Wal Mart in Haidian area. Some supermarkets have other varieties of this brand: Hetao brand snow pollen. The price is not convenient, which is equivalent to 7 or 8 yuan per kilogram. It is said that there are River set brand Fuqiang powder on the Internet, which is more than 40 yuan / 5kg.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Yuan Wei Fu Qiang Fen Tu Si