Is the toast hot or cold? Cold cutting is good.
Put the toast on the shelf and let it cool for more than 2 hours before cutting. If the toast bread made of 250g dry powder is 1.5 hours, let it cool before cutting. Cut the toast thoroughly when it is cold, and it will be easily squashed when it is hot.
Prepare a 60 cm ruler to help you cut the scale consistently. For example, the total length of a piece of toast is 30cm, 30cm/ 1.7cm≈ 18, and the thickness of 1.7 is just right. You should cut the edge of the toast with a knife, then blanch it with boiling water before cutting it. It would be beautiful if the chopping board and toast were cut into a straight line.
Can toast be baked again when it collapses? number
Usually, the reasons for collapse are as follows:
First: too many "flexible materials" (sugar, improver, yeast, oil, etc. ) will cause toast to shrink.
Second: the toast is not ripe. It can also lead to "waist contraction"
Third, it may also be caused by incomplete relaxation and excessive fermentation during roll forming.
Peanut butter toast dough: high-gluten flour 175g, yeast powder 2.5g, pure milk 1 15g.
Main dough materials: 75g of high-gluten flour, 30g of fine sugar, 3g of salt, 60g of whole egg liquid and 20g of unsalted butter.
Filling: peanut butter 80g.
Decoration: a little souffle.
Specific production steps:
1. Weigh the dough, stir it into a flocculent shape without adding dry powder, then knead it into a smooth dough, cover it with plastic wrap and put it in a warm place for fermentation.
2. Ferment the seed dough to 3 times the size. It's winter now, and the temperature is low, so it can be fermented in the oven.
3. Take out the fermented seed dough, tear it into small pieces, put it into a basin, and add all the materials in the main dough except butter.
4. Knead the dough until it is smooth and slightly hard, add softened butter, and continue to knead until a transparent and unbreakable film is pulled out.
5. After kneading the dough, knead it again, cover it with plastic wrap or wet cloth, and let it stand and relax for about 30 minutes.
6. Take out the loose dough and divide it into three small doughs of equal weight.
7. Take a portion of dough and roll it into a tongue-shaped dough with a rolling pin.
8. Spread a layer of peanut butter evenly on the dough, just a thin layer, not too thick.
9. Roll it up from top to bottom, wrap it in peanut butter, and pinch it at the mouth.
10. Make all three doughs according to the above steps and put them down.
1 1. Then weave the three doughs into the shape of a three-strand braid and pinch the two ends.
12. Put the prepared dough into toast box and press both ends at the bottom. I used a 450g toast mold.
13. Put toast box in the oven and put a bowl of hot water in the oven to start the fermentation mode. The temperature is about 35 degrees and the time is about 40 minutes until the dough is fermented for 8-9 minutes. It is difficult to ferment at low temperature in winter, so it is more convenient to use oven fermentation mode. If it is summer, it is unnecessary.
14. Take out the dough after fermentation, spray a layer of water on the surface and sprinkle a layer of souffle. At the same time, the oven should be preheated to 180 degrees.
15. After the oven is preheated, put the toast box into the middle and lower layers of the oven, set the upper and lower fire temperatures 170 degrees, and bake for 40 minutes. /kloc-after 0/0 minutes, the toast surface should be covered with tin foil in time to avoid over-coloring. After the time is over, the furnace is taken out immediately, demoulded, placed on the drying net on its side, cooled and sliced.
Tips:
1. You just need to knead the dough evenly and smoothly, and you don't need to knead the film.
2. The baking temperature and time should be adjusted according to the performance of your oven.