Method of tearing toast by hand 1
material
200g of high-gluten flour, 40g of fine sugar, 65438+ 0.5g of salt, 35g of eggs, 20g of butter 15g, 20g of milk powder, 3g of yeast, 75g of water, 8g of melted butter and a proper amount of whole egg liquid (for brushing).
step
1. Knead all the materials except butter until the dough is smooth, add small pieces of butter and knead until the swelling stage, and put it in a warm place for basic fermentation to double the size.
2. After exhausting, divide the dough into three parts, 40g for small dough, 25g for medium dough/kloc-0, and the rest for large dough. Divide the big dough and the middle dough into 5 equal parts, and roll for relaxation 15 minutes. Five portions of large dough are rolled into diameter 15cm, and five portions of medium dough are rolled into diameter 10cm. Take a big piece of dough and put it on oiled paper. Brush the surface with melted butter and brush it layer by layer. All five layers are folded, and the surface is not brushed. The middle dough piece is also folded and divided into 6 equal parts.
3. Cut from the middle with an oiled knife, don't cut off the edge, turn the noodles out from the middle, then put the cut noodles in the middle and turn them out.
4. Put a small dough in the middle and let it ferment in a warm place until it is twice as big.
5. Brush the surface with egg liquid, bake in a preheated oven 165 degrees for 20 minutes, and cover with tin foil after the color is satisfactory.
Method 2 of tearing toast by hand
raw material
300g flour, 4g yeast, eggs, sugar and salt.
step
1. Knead all the ingredients into dough, add olive oil, knead into the dough a little, and then continue to knead until there is a smooth film.
2. Cover with plastic wrap or wet cloth, put it in a warm place and ferment to twice the size.
3. Take out after fermentation, exhaust, divide into three equal parts, round, cover with plastic wrap and continue fermentation 15-20 minutes.
4. Take a dough and roll it into a beef tongue.
5. Turn it over, roll it up, and pinch the throat. Relax for ten minutes and repeat this action twice.
6. Add toast box and ferment until 8 minutes are full. Cover with toast.
7, oven 180 degrees for about 40 minutes, after baking, demould and slice.
Method 3 of tearing toast by hand
Composition:
High flour 150g, low flour 100g, butter 15g, one egg, about 90g of water, 5g of salt, 25g of sugar, 3g of yeast, and butter 140g for wrapping.
step
1, wrapped in butter and dough, must be the same hardness. If your room temperature is low, I suggest you not try it. Because dough softens easily. Butter, on the other hand, hardens easily, and if it can't be rolled out again, it will cause butter to crack. Generally, the room temperature is more than ten degrees. Do not exceed 20 degrees, it is not easy to operate. Personally, I think 10 to 20 degrees is the best temperature.
It's easy to roll butter into a square, you can use a ruler.
3, butter directly into a square, with a finger print, you can easily bend, better operability.
4, dough, that is, in the raw materials, except butter, knead until smooth, then add butter, and it will be fine at the expansion stage. Then it is fermented to twice the size and rolled into a square.
5, first sprinkle some high powder on the chopping board (remember that all hand-rolled powder must be high powder. Low flour is easy to stick, high flour is anti-stick), roll the dough into pieces and put it on the bottom, and butter it.
Method of tearing toast by hand 4
Dough:
Milk 160ml, dry yeast 7g, sugar 2g, flour 300ml, vegetable oil 30ml and salt 5g.
Stuffing:
50g basil sauce (green basil pasta sauce is also acceptable), appropriate amount of mozzarella cheese and appropriate amount of olive oil.
step
① Preheat the oven to 180℃, and spread baking oil paper on the baking tray. Put dry yeast and sugar into warm milk and stir until completely dissolved. Mix flour, oil and salt, pour them into it together with milk, and knead into dough. Cover the dough with a wet towel and wake it up 1 hour.
② Roll the dough into a rectangle of about 40×20cm.
③ Spread basil sauce on the dough, leaving a gap of 1cm at the edge. Put chopped mozzarella cheese on it and roll it up from the long side.
(4) Cut the dough longitudinally and divide it into two parts evenly. Fold the two sides separately and start knitting.
⑤ Finally, brush a little olive oil on the surface, put it in a preheated oven and bake at 180 degrees for about 30 minutes.