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 dough swells to twice its volume, 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 marked, it does not rebound or rebound slowly, indicating that the secondary fermentation is in place.