Low cost food: Amish toast(di cheng ben de mei shi a mi shi tu si )

Low cost food: Amish toast

Introduction:

"This toast is made at a low cost, but it doesn't affect the taste at all! It's called five-star toast, which is worthy of the name! This is my first attempt to make toast, please ignore my shortcomings! The prescription comes from thin ash

Production steps:

Step 1: put warm water, salt and sugar in the toaster. Because the water absorption of each kind of flour is different, you can put 2 / 3 of water first, and then add appropriate amount of water according to the situation after stirring.

Step 2: add high flour and low flour. Dig a hole in the flour and add yeast.

Step 3: stir for 20 minutes.

Step 4: don't walk away during the first five minutes of mixing, stay aside and adjust the moisture of the dough. Grasp the dough with your hand. If only a small amount of dough sticks to your hand, it means that the humidity of the dough is just right.

Step 5: knead for 20 minutes and add a small amount of butter.

Step 6: knead the dough until it can be pulled out of the film. The break of the film is smooth and the edge is kneaded in place.

Step 7: take out the dough and put it back into the toaster for fermentation. The room temperature of this day is high enough, so just put it in the toaster to ferment directly and wait patiently. There is no need to turn on the fermentation function of the toaster. You can also put the dough in a container, add water to the steamer and heat it to about 70 degrees, then turn off the fire and put the container containing the dough into the steamer to keep it stuffy. It's faster.

Step 8: basic dough fermentation 2-2.5 times. Dip the flour with your fingers and press it into the middle of the ball. The hole does not retract and the surrounding does not collapse. The fermentation is over.

Step 9: take out the dough and gently press to exhaust. Divide into three equal parts and round. Cover with plastic wrap and relax for 15 minutes.

Step 10: roll the loose dough into an oval shape.

Step 11: roll up again and seal the mouth. The width of the dough roll should be one to one of the width of the toast mold. It's better to roll 2-2.5 laps, not more than 3 laps.

Step 12: oil the inner layer of the toast mold, put the rolled dough in and arrange it.

Step 13: put the toast mold into the oven for the second fermentation. At this time, you don't need to turn on the oven, just put hot water under the toast mold.

Step 14: send the dough to 8 full, then you can start baking.

Step 15: preheat the oven at 160 ℃ for 10 minutes. Put in the toast mold and bake for another 25 minutes.

Materials required:

High flour: 200g

Low powder: 50g

Warm water: 150g

Sugar: 45g

Salt: 3 G

Yeast: 2.5G

Butter: 15g

Note: 1. Due to the different water absorption of flour, the water consumption should be adjusted appropriately. If you are not sure, you can put the material in the basin first, adjust the moisture of the dough, and then put it into the bread dough. 2. If the bread is delicious and soft. Be sure to knead the dough in place. Fermentation should also be sufficient.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Di Cheng Ben De Mei Shi A Mi Shi Tu Si