Health preserving toast -- cold storage fermentation method(yang sheng tu si leng cang fa jiao fa )

Health preserving toast -- cold storage fermentation method

Introduction:

"The day before yesterday, my aunt made nutritious rice paste to supplement my nutrition. I want to make full use of this nutrition. Half of them drank it directly, and the other half made this kind of health preserving toast! I don't know what's in this nutritious rice paste. Anyway, the material my aunt made must be nutritious and comprehensive! Let's talk about my sad toast model. When I bought it, I originally wanted to buy Sanneng, but I happened to see that the same brand of Sanneng's toast model was cheaper than Sanneng's, so I bought it for a small price. I didn't touch it very much at first, but it wasn't a little bit. After several times, it became all stained toast. I'm sorry The reason why I don't have a full body photo of this toast is that it's not completely stained when demoulding, let alone the toast will be wavy! Seriously warn yourself not to be greedy for such a small bargain in the future

Production steps:

Step 1: 350g high flour, 165ml nutritious rice paste, one egg, 40g sugar, 2.5G salt, 5g yeast, 25g vegetable oil (not shown in the photo)

Step 2: all the raw materials are put into the toaster in the way of liquid before solid

Step 3: my toaster and noodle program is 18 minutes at a time, and I have to repeat it three times to make toast

Step 4: the completion stage, you can pull out the perfect film

Step 5: refrigerate the fermented dough overnight, take it out of the refrigerator and warm it up for 30 minutes

Step 6: exhaust rounding

Step 7: divide it into three parts, and relax in the middle for 15-20 minutes

Step 8: relax the dough

Step 9: roll it into an oval shape with a rolling pin

Step 10: fold from both sides

Step 11: once again roll out

Step 12: roll up from one end

Step 13: put into the toast mold for secondary fermentation

Step 14: second fermentation to 90%

Step 15: brush the surface with egg liquid (I use whole egg liquid + a little water), sprinkle with black sesame

Step 16: lower 175 degrees for about 35 minutes

Materials required:

High flour: 350g

Nutritional rice paste: 165ml

Sugar: 40g

Egg: 1

Vegetable oil: 25g

Salt: 2.5G

Yeast: 5g

Note: after mixing the dough, you can ferment at room temperature for about half an hour, and then put it into the refrigerator for cold fermentation!

Production difficulty: simple

Process: firing

Production time: several hours

Taste: sweet

Chinese PinYin : Yang Sheng Tu Si Leng Cang Fa Jiao Fa