Practice of drawing toast
Ingredients: 500g of high gluten flour, 2 eggs, 50g of milk, 70g of whipped cream, 30g of milk powder, 8g of sugar100g, 8g of salt, 9g of yeast and 45g of butter.
Steps:
1. Put the flour and water from Tang Zhong into a milk pot, heat it with low fire until it becomes thick, remove it from the fire and cool it.
2. Put the soup seeds into the chef's machine, and then add all liquid materials such as eggs, milk and whipped cream.
3. After adding flour, add sugar, salt, milk powder and yeast in the corner.
4, the chef machine kneaded noodles, if not, you can only knead it by hand, knead it into dough and add butter.
5. After the butter is added, it needs to be mixed with the dough. The chef can adjust the machine to high grade, and it takes about 5- 10 minutes to make the glove film. (it depends on the power of the chef's machine to decide the kneading time), note: knead the dough with glove film, and the temperature should not exceed 26 degrees.
6. After molding, cover and ferment at room temperature for about one hour.
7, fermentation to 2.5 times, fingers stained with flour poke hole does not retract, fermentation is completed.
8. Take out the dough, don't knead it, pat it flat and let the air out.
9. Divide the dough into nine equal parts, slightly round and cover with plastic wrap. Don't wait, just start the next operation from the first dough.
10, take a dough, roll it into beef tongue, and add stuffing.
1 1, roll up a little bit, and gently press each roll with your fingers at the bottom.
12. Put the rolled dough into a container for secondary fermentation.
13, put it into the oven or microwave oven in a relatively closed environment, and be careful not to turn on the fermentation function! Add a cup of hot water, close the door and ferment at room temperature.
14, the fermentation time is about 1.5 hours, so the dough doubles. Put it in the middle and lower layers of the oven, and heat it up and down 170 degrees. Bake for 60 minutes for 20 minutes and cover with tin foil. If the color is light at the end of baking, you can remove the tin foil and bake for a few more minutes.
15. Take it out immediately after baking, brush 5g butter on the surface, and let it cool and demould.
Note: In order to keep the dough temperature not too high, eggs, milk and whipped cream used for kneading must be put in the refrigerator for refrigeration. It is best to refrigerate the chef's machine and the basin together before use.
Expand: Why don't you draw toast?
There are many cases where toast bread is not brushed, which may be because the flour is wrong or the fermentation is wrong. When making toast bread, generally speaking, the most suitable flour for making toast is high-gluten flour. Only flour with protein content greater than 13.5% can meet the requirements of making toast, and other flours will naturally not be brushed.
Unsuccessful flour fermentation may also cause toast not to be brushed. When making toast, there should be a certain proportion of water and flour, neither too much nor too little, otherwise the flour fermentation is unsuccessful, and it will naturally not be drawn in the process of making toast.
Extension: What are the skills of making toast?
When making toast, you must use high-gluten flour, and you need low-gluten flour to make cakes. When making flour, you must not touch yeast, otherwise it will inhibit fermentation and affect the effect of fermentation.
If the crust of toast bread made in the past is too hard, you can add a little water at this time, or add some eggs and milk in the same amount. If toast is not caked and baked, you can add less water.
Putting too much polysaccharide or keeping it warm for too long will make toast zoom. You can put more butter or vegetable oil at this time. If you want fluffy toast, you can add some improvers at this time, and the taste will be better.
Today's sharing is over. I hope I can help you.