trade
First Street 450 grams toast box.
formula
Polish species
50 grams of high gluten flour
Water? 50 grams
High-sugar tolerant yeast? 1 g
Main dough
High gluten powder? 200 grams
Salt? 2.5 grams
Sugar? 10g
High-sugar tolerant yeast? 1.5g
Condensed milk? 10g
Ice milk? 85 grams
Whole egg liquid? 30 grams
Butter? 20 grams
Other materials
Durian meat was crushed to mud.
Crispy grain making
Rub softened butter 13g, low-gluten flour 20g, milk powder 5g and sugar 8g into granules by hand (the inexhaustible crispy granules are frozen in the refrigerator).
working methods
1. Making Polish seeds: add yeast into clear water, stir until the yeast melts, add high-gluten flour, stir evenly, cover with plastic wrap, ferment at room temperature for half an hour in summer, and 1 hour in winter, and then put in the refrigerator for more than 12 hour.
2. Making the main dough: All the ingredients except butter are put into the chef's machine, and Polish seeds are put together. 1-2 After stirring, knead the thick film for 4-5 times, and add softened butter until the film with smooth edges can be pulled out.
3. Put it in a fermentation box or ferment it once at room temperature 28 until the dough is twice as big (50-60 minutes).
4. Take out the fermented dough, exhaust it, divide it into two parts, and relax for 15 minutes.
5. Pat the dough gently to exhaust, roll it into a rectangle, turn it over (the width should not exceed that of toast box), flatten the bottom, spread a layer of durian stuffing, roll it up from top to bottom, and put it in toast box.
6. Put it in a 35 fermentation box or oven (put a cup of warm water to keep the humidity 80%), brush a layer of whole egg liquid on the surface until it is full at 9 o'clock, and sprinkle with crispy particles.
7. Preheat the oven in advance, fire 170 degrees, fire 190 degrees, bake for 30 minutes (low-sugar toast box), and add 5 minutes for other toast box. (The temperature and time are for reference only and can be adjusted according to your own oven. ) After the toast is colored (about 10 minutes), cover it with tin foil.
8. Take it out of the oven and let it cool. When the toast is cooled to hand temperature, put it in a fresh-keeping bag and seal it, which can reduce the evaporation of water and make the toast softer. The bread slices that can't be eaten in one day are frozen in the refrigerator, and baked in the oven 180 for 3-5 minutes when eating.