250 grams of high gluten flour

20 grams of sugar

4.5g salt

5 grams of milk powder

Ice water157.5g.

Fresh yeast 7.5g

25 grams of butter

Teacher Wang Chuanren-Pang Duomi's Toast Practice

First, put flour, sugar, salt and milk powder into a blender, and then slowly pour the water in the formula into the blender to stir.

After the raw materials are fully mixed, add yeast to mix.

Coat a thin layer of salad oil in the fermentation box for use (not too much, so as not to damage the bread tissue with too much oil).

Stir the flour until it becomes smooth.

Add butter.

Stir slowly and evenly.

After the butter is stirred evenly, turn the blender to stir quickly, and then it will reach the expansion stage, which is what we often call glove film. Teacher Wang has his own method to judge whether the dough is in a state: stretch the dough to see its elasticity to judge whether the stirring is in place, because these are related to the ratio of sugar to oil and the ductility of the formula. )

Take the dough out of the blender and ferment at 26-28 degrees for about 50 minutes until the dough volume is twice and a half.

Turn over and ferment again for 20 minutes to 3.5 times the size of the original dough.

Sprinkle flour on the workbench.

Average share 150g per serving. (The original party used Sanneng 450g toast box. If Yin Bei 340g toast box is used, it will be divided into 1 15g each; If Yin Bei 5 10g toast box is used, separate each of 170g. )

Round the separated dough. The existing air in the dough does not need to be over-extruded, and the continuity of gluten should not be destroyed. It should be relaxed for 10 minute.

After rounding and relaxing, do the first rolling exhaust. Similarly, try not to break the formed gluten and relax 15-20 minutes.

Roll for the second time, exhaust properly, and put the dough into the toast mold.

Ferment at room temperature of 26-29 for about 45 minutes.

When the mold is seven and a half to eight minutes full, it can be sent to the oven.

450g (three-energy dice), 2 10, 42 minutes.

340g (Yin Bei mold), 2 10, 32min.

5 10g (Yin Bei mold), 2 10, 48 minutes.

The toast was taken out of the oven and cooled at room temperature for 2 hours. Blow with electric fan or air conditioner 1 hour for 45 minutes.

Charming drawing ~ ~ ~

Teacher Wang said: To judge the quality of toast, you can slice it and lick it with your tongue to feel its humidity and softness. Smell it. Lala, look at its elasticity.

skill

1. The original formula uses common quick-drying yeast. If quick-drying yeast is needed to replace fresh yeast in the formula, the ratio of fresh yeast to dry yeast is 3: 1.

2. The formula is 450g three-energy toast mold.