Maple syrup toast (super detailed hand kneading steps)(feng tang tu si chao ji xiang xi de shou rou bu zhou )

Maple syrup toast (super detailed hand kneading steps)

Introduction:

Maple sugar is a special product of Canada. Canada is a "country of maple leaves", a large number of maple trees are planted all over the country. One of them is called "sugar maple", which contains a lot of starch in the trunk and is converted into sucrose in winter. When the weather warms up again, sugar will turn into sweet sap. Canadians drill holes in the trees and get the precious sap from nature. This kind of sugar is called maple sugar or maple sugar. Maple sugar is rich in minerals and organic acids. Its calories are lower than sucrose, fructose and corn sugar, but its calcium, magnesium and organic acids are much higher than other sugars. It can supplement the weak constitution with unbalanced nutrition. The sweetness of maple sugar is not as high as honey, and the sugar content is about 66% (the sugar content of honey is about 79% - 81%, and the sugar content is as high as 99.4%). So this time, on the basis of "Honey toast" by Mr. Wang chuanren, I made this "Maple toast" with more healthy maple sugar. I still use the "5-degree liquid" which I like very much recently. Of course, it's no problem to use the "direct method". The final baked bread is very soft and light in taste. It is suitable for making sandwiches and so on. The following amount is suitable for a 450g toast mold

Production steps:

Step 1: mix all the raw materials of the liquid seed, stir them until there is no dry powder, cover them with a cover or plastic film, and put them in the refrigerator overnight;

Step 2: take out the liquid seed the next day, you can see that there are many dense small bubbles on the surface, which smell strong wine;

Step 3: put the high gluten flour, salt and maple sugar in the main dough into the basin, and dissolve the yeast in some warm water;

Step 4: pour the liquid seed into the flour;

Step 5: add yeast water, mix well, and then add the remaining water;

Step 6: mix the dough without dry powder with scraper;

Step 7: transfer to the silicone pad and start kneading. Kneading technique is: with one hand under the thumb, the dough to the distance knead;

Step 8: then rub the dough back, change the angle and repeat the action;

Step 9: knead the dough to the extended state, that is, it can pull out a thicker film, and the edge of the hole will be serrated after the film is punctured;

Step 10: add butter and continue kneading until the dough is completely expanded;

Step 11: at this time, the palm should be very clean;

Step 12: the dough should be able to easily pull out the larger and stronger film. After the film is punctured, the edge of the hole is smooth, and the fingerprint can be seen through the film. There should be some small bubbles on the film that are similar to the feeling of bubbles;

Step 13: put the dough in the basin, cover it with plastic film, put it in a warm place and ferment;

Step 14: about 1 hour (room temperature is about 22 ℃), ferment the dough to twice the size, and poke the hole with dry powder with your fingers without shrinking or collapsing;

Step 15: take out the dough and let it out slightly;

Step 16: divide into 3 even sized dough;

Step 17: after the dough is rounded, cover it with plastic wrap and relax at room temperature (about 22 degrees in my room) for 15-20 minutes;

Step 18: take a loose dough and roll it into a rectangle;

Step 19: turn over;

Step 20: fold one side of the dough like the middle, and operate the other side the same way;

Step 21: cover the dough with plastic film and relax at room temperature for 10 minutes;

Step 22: roll the dough into long strips again;

Step 23: after thinning the bottom edge, roll up from up to down;

Step 24: about 2.5 volumes;

Step 25: put it into the mold;

Step 26: spray some water;

Step 27: put in the oven, turn on the fermentation function of the oven, and put a bowl of hot water for secondary fermentation. About 1 hour, the dough fermentation to 8 minutes full. Gently press the dough surface with your fingertips;

Step 28: the dough will bounce back quickly without leaving a trace. The surface of bread germ should be smooth;

Step 29: preheat the oven 200 degrees in advance (this should be done at the end of the second round). After preheating, spray some water on the surface of dough;

Step 30: into the preheated oven, lower layer, up and down the fire, 190 degrees, baking with baking net about 35 minutes. In the middle of 10-15 minutes, after the surface is colored, a layer of tin paper is covered to prevent the surface from being too dark;

Step 31: after baking, take out the oven immediately, shake the mold on the table, and then put it on the oven;

Step 32: cool to room temperature without hot hands, bag and seal.

Materials required:

High gluten flour: 75g

Instant yeast powder: 1g

Water: 75g

Maple sugar: 55g

Salt: 3G

Salt free butter: 13g

Instant dry yeast: 3G (2G in hot weather)

Note: 1. If direct method is used, it is OK. This dough is better for gluten production, so don't overdo it; 2. It's cold now, so you can dissolve yeast in part of warm water in advance to activate the activity of yeast; 3. The specific amount of water should be added slowly according to the actual situation. The final feel of the dough is soft but not sticky, which is easy to operate; 4. The time of second serve should be adjusted according to the actual situation. When the dough is fermented to the required height, gently press the surface with your finger pulp, no trace will be left, and you can feel the elasticity of the dough, and the second baking is over; 5. The specific baking time is also adjusted according to the actual situation of each oven. Bread volume expansion, golden color, hand knock up is "empty" (or "bang bang"), that is baked; 6. After baking, immediately out of the oven, shake the mold, can prevent waist, at the same time also demoulding. It can be bagged when it is cool to room temperature and not hot, which can better retain the moisture of bread and prevent the bread from drying.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Feng Tang Tu Si Chao Ji Xiang Xi De Shou Rou Bu Zhou