On the other hand, the simpler things are, the harder it is to do well. For beginners, Qifeng Cake (with the tutorial link "Super-detailed and Zero-failure Hollow Qifeng Cake Tutorial") can make people "crazy", and I think toast can also make people "vomit to death" ~ ~ ~
One word often mentioned in toast may be "glove film", which is to knead the dough into a fully expanded stage. Most Japanese bread can be kneaded into 9%, while toast needs to knead the dough into 10% to strengthen the gas-holding ability of gluten and make it grow taller. So if you can master the making of toast skillfully, you can learn other Japanese bread in minutes.
Now it's time to serve dry goods. The students who dozed off quickly got up. This method of making toast is the most common direct method, with twice fermentation and twice kneading. To make a successful toast, the following three points are crucial:
First, raw materials
1. Selection of high gluten flour
High gluten flour is also called bread flour. Generally, the protein content of toast is higher than 13%. Flour brands used to make toast are Golden Statue (the most popular), Bai Yan (cost-effective), Xinliang Toast (not bad), Queen Toast (good quality) and Gold Medal (good quality, but possibly many additives). Good toast powder not only has high gluten content, but also has high water absorption.
2. The baking rate of water is above 60%
Water here refers to the water content in all liquid substances. The water content of common liquid materials is 90% of milk, 60% of whipped cream and 75% of eggs. If a 450g liquid toast contains 50g eggs and 1 15g water, the water content is 37+ 15 = 152g, and 152g divided by 250g (flour weight) equals 6 1%. The advantage of high water content is that it is easy to produce gluten, which makes toast easier to swell and the finished toast softer and more delicate.
Second, knead the dough
The degree of gluten produced by kneading can be divided into six stages: 6- 10%. When making toast, you should know how to judge the expansion stage and the complete expansion stage. Add butter in the expansion stage and stop it in time to avoid excessive kneading. I have written two articles about kneading dough, one is kneading dough by hand and glove film on the basis of baking, and the other is kneading dough by chef. Can't the chef's machine rub the glove film? After reading this tutorial in minutes, the method of judging gluten degree is introduced in detail, which is necessary for beginners.
Thirdly, fermentation.
Bread fermentation is generally divided into primary fermentation and secondary fermentation. Because everyone's fermentation environment is different, fermentation only depends on the state rather than the time. But I'd better give a reference time. My room temperature is 28 degrees and the humidity is 70%. The primary fermentation needs 1 hour, and the secondary fermentation needs 1 hour for 20 minutes.
The suitable temperature for main fermentation is 28℃ and humidity is 75%. Generally, the room temperature is above 25 degrees. The easiest way is to put the dough in a container and cover it with plastic wrap to prevent it from drying, which is also convenient for us to observe the volume. When the volume of dough expands to 2 times, put your finger into the dry flour and insert it into the dough. When your finger leaves the dough, it neither collapses nor rebounds, indicating that the fermentation is in place. If the dough rebounds immediately, it means that it needs to continue fermentation. If the dough collapses, it means that it is excessively fermented.
The secondary fermentation environment is 38℃ and 85% humidity. If there is no fermentation box, ferment in the oven and put a bowl of hot water. The purpose is to increase the humidity and ensure that the temperature in the oven does not exceed 40 degrees, otherwise the yeast will lose its activity. If the oven has no fermentation function, you can also put a bowl of hot water in a sealed container, but change the hot water frequently. If you make Yamagata toast without a cover, it will ferment until the mold is 9 minutes full, and the square toast with a cover will be sent to 8 minutes full. In addition to judging by the volume, you can also gently press the dough with your fingers. If the dough is imprinted, it does not rebound or rebound slowly, indicating that the secondary fermentation is in place.
The most common problem when making toast:
First, the reason why it can't expand
1. The dough is not in place.
Solution: Knead the dough until it is completely swollen.
2. Fermentation is not in place
Solution: The secondary fermented dough must reach the specified height.
3. The water content is too small
Solution: add liquid material, and change flour if the water absorption rate is not good.
Second, the causes of lumbar collapse
1. insufficient baking time.
Solution: Increase the baking time.
The stove won't shake the hot air.
Solution: Shake hard on the table immediately, and then demould immediately to let the hot air escape.
3. Gluten deficiency
Solution: Knead thoroughly until the completion stage, so that the dough can produce enough gluten to support the toast.
Third, the reason why the skin is too thick or the toast is too dry.
1. The baking temperature is too low and the time is too long.
Solution: Bake at 180℃ for 35 minutes, and adjust the oven if there is temperature difference.
This method of making toast is the most common direct method, which is twice fermented and twice kneaded.
raw material
250g of high-gluten flour, 30g of fine sugar, 3g of salt, 20g of unsalted butter, 3g of high-activity dry yeast, 50g of eggs (1), 50g of milk powder10g, and 5g of water115g (refrigerated).
Prepare raw materials
Step 1
Add the dry ingredients into a mixing basin and mix well with an egg beater.
Mixed drying material
Second step
Mix water and eggs evenly, you can leave 5% water for adjustment, and then add it according to the hardness of the dough.
Mixed wet material
Third step
Add the wet material to the dry material, and then stir it into dough pieces with a scraper.
Stir the scraper into dough pieces.
Fourth step
Turn on the chef's machine and stir it into balls at low speed.
Put in first gear.
Step five
After the dough is caked, the chef's machine is turned to the third or fourth gear for medium-speed mixing. When the dough leaves the bottom of the basin and beats the wall of the basin, a film can be pulled out, and the holes are serrated. At this time, it is the expansion stage.
Turn to third gear after the ball is scored.
The dough left the bottom of the basin.
The rupture of the stretched film is serrated.
Step 6
Add butter and stir at low speed to form a ball.
Add butter
First gear low speed mixing.
Step 7
Until the dough leaves the bottom of the basin, pat the basin wall again, lift the chef's machine, and completely hang the dough on the mixing hook, so that a uniform and tough film can be pulled out. The hole is very smooth, and you can pull out the slender noodles. At this point, it is a complete expansion stage.
Add butter and dough, and then turn to third gear.
The dough beat against the basin wall.
Noodles mixing hook
Drawing lubricating film
Lamian; Ramen
Step 8
Knead the dough into a circle, put it flat and upward into an oiled fermentation pot, and cover it with plastic wrap for primary fermentation.
Knead and put into a fermentor.
Cover with plastic film
Step 9
When the dough is fermented to twice the size, fingers dipped in flour are inserted into the dough, and the dough neither collapses nor rebounds, indicating that the fermentation is good. At this time, the dough is taken out for pressing and venting, and high-intensity venting (relative to Eurobag) is carried out from the middle to the periphery.
Stick one's finger in flour.
Pressurized exhaust
Step 10
Divide the dough into three equal parts, each part is about 160g, knead and let stand for 15min, and cover with plastic wrap to prevent air drying.
Split dough
Kneading technology
Cover with plastic wrap and let stand.
Step 1 1
Roll the dough twice. After the first roll, relax 10 minutes. When rolling, you can use your palm to discharge the bubbles at the edge.
The first roll
First summary
Second rolling
Press the edge to exhaust
Second summary
Step 12
It takes about 2-3 turns after rolling, and then it is put into the toast box in the same spiral direction for secondary fermentation. If the fermentation box I use does not have the function of oven fermentation, put a bowl of hot water (the temperature is about 80- 100 degrees) and change the hot water in the middle.
Put into a mold
Put into a fermentation box for secondary fermentation.
Step 13
Preheat the oven in advance. When the dough is fully fermented to 9 points (8 points with cover), take it out and gently press the dough surface with your index finger. There will be traces of slow rebound (or no rebound), indicating that fermentation is good. Brush a layer of egg liquid lightly on toast, and be careful not to brush too much to the edge, or the baked edge will be ugly, haha ~
Preheating oven
Secondary fermentation to 9 minutes full.
Brush egg liquid
Step 14
If the covered toast is baked at 180℃ for 35 minutes, and the uncovered toast is baked at 180℃ for 37 minutes. After about 10 minutes, cover it with tin foil to prevent the top from burning.
Put it in the oven.
Cover with tin foil
Step 15
It takes at least 1 hour to shake out the hot air and cool it horizontally on the drying net.
Shake out hot air
Hanging net cooling
Step 16
After completely cooling, it should be sealed and stored, and then cut before eating to prevent water loss. It can be stored at room temperature for 3 days, and the frozen storage time is longer, but it will accelerate the aging of bread if it is not refrigerated.
Soft and delicate
Wire drawing effect
Perfect with jam
basis