How to make BRICs toast(jin zhuan tu si mian bao de zhi zuo fang fa )

How to make BRICs toast

Introduction:

"A few days ago, when I was communicating with Haiyan, a chef, I saw her amazing BRICs toast. It was not only delicious, but also really tall. I can't help buying a mold, asking for a prescription and doing it myself. The braid is really ugly. They all have the impulse to throw it away, but the fermentation process is still accurate. The bread they make covers up their own work. The bread they make is really beautiful gold bricks, and it's mixed with the aftertaste of butter and flour. Even if it was made last night, it can still be faintly smelled in the living room now. "

Production steps:

Step 1: mix high gluten flour and low gluten flour, melt yeast in 110 grams of warm water, do not need an egg, must weigh 35 grams according to the weight, otherwise the dough is too thin to form.

Step 2: add sugar and salt to the flour. Then add warm water with yeast, stir the flour mixture into flocs with chopsticks, and then add 35% whole egg liquid.

Step 3: after kneading into a dough, prepare 20g butter to soften. Now start kneading to the expansion stage.

Step 4: at the beginning of the dough is just like this, no elasticity. After 17-20 minutes of kneading, the dough can be fully expanded. The dough can pull out a large transparent film which is not easy to break. Add 20 grams of butter, continue to knead the dough for 5-7 minutes, let the butter fully dissolve in the dough, the butter can not be put in too early, the grease will increase the friction temperature of the dough, resulting in the increase of the dough temperature, it is difficult to form gluten.

Step 5: freeze the dough in the refrigerator for 40 minutes. At this time, take out the butter and cut out 110 grams of butter slices. Slicing butter is a depressing job. Once the hot hand temperature is transferred to the butter, the butter will soon soften and it's hard to cut. So after the butter softens a little, immediately use a sharp knife to cut the butter vertically, cut off almost large pieces, and then slowly thin the excess.

Step 6: take out the frozen dough, knead it by hand and roll it into a rectangular piece. Roll the butter into slices and put it on the rolled dough.

Step 7: fold the dough on both sides in half and squeeze the joint.

Step 8: roll into a rectangular patch.

Step 9: fold it in half again and pinch the joint. Fold it in half as shown in the picture, put it in the preservative film and refrigerate for 20 minutes.

Step 10: take out the frozen dough, repeat the previous steps, and roll the dough into dough skin.

Step 11: fold one side.

Step 12: fold the other side.

Step 13: roll into dough.

Step 14: cut the dough into 9 pieces with a knife. Turn the noodles over and press flat with your hands.

Step 15: braid into three strands. I made up really ugly, there is no way, to everyone's prescription, good and bad are a reference. There is also a mistake here. The dough should not be rolled too large. Because the mold is small, I can only coil up such a long braid and put it into the mold. Looks even uglier ~ ~ ~ the first time to do, everything is OK, only this is not, really ignored. You must learn from me when you do it.

Step 16: look, the braids are all twisted together. I can't see them.

Step 17: put a plate of boiling water in the oven. Put the lid on the mould and it will ferment in about 40 minutes. Then preheat the oven 200 degrees and bake for 45 minutes. When fermenting, you must use a baking tray to hold water, because butter will constantly overflow, which is a normal phenomenon. When the bread is baked for half an hour, the irrepressible aroma can float all over the room. The newly baked golden brick toast is very soft. Because a lot of butter and kneading are used, all demoulding is very smooth. With a little shock, the whole bread is completely poured out

Materials required:

High gluten flour: 200g

Low gluten flour: 60g

Butter: 20g

Sugar: 20g

Salt: 2G

Milk powder: 15g

Water: 110g

Yeast: 5g

Eggs: 35g

Sliced butter: 110g

Note: in order to make it faster, this one is very suitable for bread maker, that is, put all the ingredients except 110g butter slices into the bread maker, knead them into a smooth dough, and then freeze them for 40 minutes.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Jin Zhuan Tu Si Mian Bao De Zhi Zuo Fang Fa