Pure protein toast(chun dan bai tu si )

Pure protein toast

Introduction:

"The day before yesterday, I made grape pastry, and there were 170 grams of protein left. I'm tired of this angel cake, and the amount of protein consumed by Hokkaido is also small. I want to consume so much protein all at once, so I have to try to make a toast made of pure protein liquid again. The toast was inspired by the egg toast of a handsome chef. They made a tall toast with three eggs of 170g. Wow, it's really good. So I directly used 170g protein instead of eggs this time, and the amount of butter was also slightly reduced. Because I felt that the dough was a little soft, so the amount of butter was reduced by 5g. However, the effect is really good. The taste is very flexible and sweet. The effect of silk drawing is also very good. In addition, it is sprinkled with crispy milk. It is fragrant and sweet. As soon as it comes out of the oven, it is wiped out by Father Bear. If it wasn't for dinner time, I wouldn't be able to eat any more. The disadvantage is that I haven't completely run in with my oven and toast box. I'm a little over baked. When I come out of the oven, I'll be surprised. Is this chocolate toast! What a thick skin! So when I eat it, I tear it off and waste a lot of it. I blame myself and eat it with relish. This chieftain can tear it off and eat it. "

Production steps:

Step 1: put liquid in the inner barrel of bread maker first

Step 2: add flour, dig a hole in the middle of the flour, add yeast, and cover it. Yeast should not contact with salt and sugar;

Step 3: start the harmony program. I found that it was difficult for pure protein dough to form a film. After a dough mixing procedure, it was still very sticky and it was difficult to break the film. So I started a dough mixing procedure again. After 12 minutes, I checked the dough. This is the situation in the picture above. I can break the rough film easily. At this time, you can put butter, so manually close the dough mixing program and put the dough back

Step 4: weigh the butter in advance, cut it into small pieces and soften it. After step 3, add it into the inner barrel of the bread maker and start a flour mixing procedure;

Step 5: at the end of the mixing process, the dough can support a uniform film that is not easy to break, and it has reached the complete stage. At this time, the dough is kneaded;

Step 6: put the dough back, round it, put it in the basin, cover it with plastic film, and put it in the refrigerator for low temperature fermentation.

Step 7: ferment to 2-2.5 times the size, dip your fingers in flour and poke a small hole in the middle of the dough. If you don't retract, you can't stay. That is to say, when it's done, take it out of the room and warm it up for one hour;

Step 8: take out the dough, exhaust, divide into 3 equal parts, round, cover with plastic film, relax for 15 minutes;

Step 9: turn over and fold both sides to the middle,

Step 10: prepare the other 2 dough in turn, cover with plastic film and relax for 10 minutes;

Step 11: roll it open, almost the same width as the Tusi mold, and press the bottom edge thin;

Step 12: roll it up, about 2-3 circles, and then put it into the toast box;

Step 13: make three dough in turn, put them into the toast box, and develop the ferment in the oven. Put a plate of hot water at the bottom of the oven, insert the last two layers into the baking net, and put it into the toast box to start the second fermentation

Step 14: ferment to 9 minutes, take out, brush with protein solution, sprinkle with pastry. Preheat the oven at 200 ℃, bake at 170 ℃ for 38 minutes, demould the oven, air it to a low temperature, and put it in the fresh-keeping bag

Step 15: the production of crisp: mix the low flour, sugar and milk powder in a bowl, and then add the butter cut into small pieces (butter does not need to be softened)

Step 16: knead with hands until there is no dry powder

Step 17: finished product drawing

Step 18: finished product drawing

Step 19: finished product drawing

Materials required:

Jinxiang high gluten flour: 250g

Protein solution: 170g

Sugar: 50g

Salt: 3G

Milk powder: 15g

Yeast: 5g

Butter: 35g

Low gluten flour: 25g

Icing sugar: 15g

Milk powder: 5g

Butter: 20g

Note: after coloring, tin paper should be covered in time to prevent too deep coloring on the surface. The temperature of each oven is different, and the temperature setting is for reference only. The protein solution should be reserved. The flour of each oven absorbs different water to prevent the dough from being too soft. You can also brush the surface after the second hair

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Chun Dan Bai Tu Si