White bread
Quantity: half a piece
Material percentage
part
Water 63%189g
6 grams of dry yeast 2%
High gluten flour100% 300g
Sugar 4%12g
6 grams of salt 2%
Milk powder 4%12g
White oil 4%12g
Calculation method of material weight: for example, high-gluten flour% * 3 = 300g, water% * 3 = 189g, and the weight can be adjusted by itself.
buttered toast
Quantity: half.
material
per cent
trade
Water 52%156g
6 grams of dry yeast 2%
High gluten flour100% 300g
Sugar14% 42g
Salt1%3g
Milk powder 4%12g
Whole egg10% 30g
Cream10% 30g
Operation process:
1. Pour the dry yeast into warm water and let it stand for 5 minutes until the yeast bubbles.
Using the water in the formula, there are small bubbles indicating that the yeast is alive.
2. Put eggs, water, yeast, sugar, salt, milk powder and flour into a steel basin and mix them evenly with a wooden shovel.
3. Slowly pour the flour into the steel basin for three times and stir evenly from bottom to top.
4. Move the dough to the workbench and knead it evenly from the inside out until there is no caking.
5. Add cream and knead well.
6. Throw the dough from the air to the workbench and knead it into gluten to complete the stage.
7. Put the dough into a steel basin, prepare for the first fermentation, and cover it with plastic wrap to prevent the surface from cracking.
8. At 28 degrees Celsius for about 60~90 minutes, the volume will be twice as large as before.
9. After fermentation, defoam and knead the dough.
10. Divide the dough into three portions (220g * * *), round it, cover it with plastic wrap, and ferment for fifteen minutes.
1 1. Apply a thin layer of oil on the baking mold to facilitate demoulding.
Toast mold cover must not be oiled, because the product shrinks easily after baking.
12. Roll the dough into a tube for the second time, put it into a baking mold with the joint facing down, cover it with plastic wrap and do the final fermentation.
It takes about 45 to 60 minutes at 38 degrees Celsius and expands to 8 to 9 minutes.
170c/ 180c or 350f for 30~35 minutes.
Recipe reference book: pastry and bread baking classroom
Dough weight with Gepperman baking tray:
Half a loaf of bread (12) is about 450 ~ 550g of dough.
One (24) dough is about 900~ 1 1,000 grams.
A (26 Liang) dough is 1, 000 ~ 1, 100g.
1.) The fermentation height of dough at the final fermentation depends on the amount of dough. When the amount of dough is small (e.g. 1 1,000g)
Fill the oven at nine o'clock. [For example, one 1, 100g] is put into the oven in eight minutes.
2.) Bake for about 30 minutes. If the lid is slightly pushed open, there is resistance indicating that the toast is not ripe.
However, it will be cooked after leaving the mold a little, and it can be baked to the required color.
3.) "Toast mold cover" must not be oiled or the product will shrink easily after baking. "Toast will be demoulded immediately after baking to prevent shrinkage.