condiments
High gluten flour 300g sugar 30g egg (small) 1 milk 160g yeast 3g salt 3g butter 30g bean paste 100g.
Toast with Bean Paste-Chef's Machine Edition Steps
1.？ Material photo: 30g of butter, 3g of salt, 30g of sugar, 300g of eggs, 300g of medium gluten and high gluten flour, and 60g of milk/kloc-0 (flour can fluctuate 5- 10 because of its different water absorption, but my dough is already wet, so it is not recommended to add more, otherwise it will hurt to knead the dough).
2.？ Sift the flour and add it to the chef's machine basin. Add sugar and salt and stir well with a rubber spatula.
3.？ Add yeast to milk at 37-40 degrees and let it stand for about five minutes to activate. 1. Check the activity of yeast. If the activity of yeast is good, it will produce abundant foam. If it fails, there will be no or little foam, so it is impossible to make successful bread. 2. Activated yeast will ferment faster in the later stage and mix more evenly with other powders. Friends who don't have a thermometer, just try it to be similar to the hand temperature. The temperature should not be too high, which will burn the yeast to death.
4.？ After five minutes, the yeast milk foam is very rich. Beat in the eggs and mix well. My yeast is very active. You can see that the foam is very rich. It is usually put in a sealed box and then kept in the refrigerator.
5.？ Add eggs and milk yeast to the flour, and the chef will turn on the low speed first. After two minutes, there will be no flour, and then drive to the middle highway for about eight minutes.
6.？ Take a small piece of dough and open it by hand. When the dough can form a transparent film, but the strength of the film is average, after being punctured by hand, the broken edge is irregular. At this time, the dough is in the expansion stage. Knead to the swelling stage and add butter, which will be very oily at first, but the chef can completely absorb the butter into the dough in about a minute.
7.？ After adding butter, knead it for about seven or eight minutes and tear out a piece of inspection status. At this time, it has reached a very good glove film, which is what we often call a complete stage. It is not easy to break by hand, and even if it is punctured, it will be smooth and round because of tension. At this time, the dough has reached a complete stage.
8.？ Transfer the dough from the chef's machine, turn it inside out to form a smooth dough, cover it, and ferment for the first time at room temperature for about one hour to one and a half hours, depending on the temperature.
9.？ Fermented to twice the size, my dough fermented for about an hour this time. Because the weather is getting warmer but the heating hasn't stopped, the indoor temperature is warmer. You can check the dough by dipping your fingers in a little flour. It is the best state not to rebound or collapse. The rebound is that the fermentation is not enough, and the collapse is that the fermentation is too long.
10.？ Divide the dough into three parts, roll it into a circle, cover it with plastic wrap and let it stand for about fifteen minutes.
1 1.？ Vent the dough with a rolling pin and roll it into a cow tongue. If there are bubbles, there will be a big hole in the later product.
12. Add your favorite stuffing, don't completely smear it around, and leave some space appropriately. I put in a packet of bean paste bought directly from the Internet, and tasted peanut butter and coconut with cranberries.
13.？ Turn the sides up as shown.
14.？ Then roll it up to form a roll.
15.？ Put the three rolls into the mold, put them into the oven to start the fermentation stall, and then put a bowl of hot water in the second time to ferment to about 2.5 times, which takes about 40-50 minutes to ferment to a satisfactory height. Because this toast needs to be stamped, I will finish it in seven minutes.
16.？ Cover, preheat oven 180℃ for 35 minutes, and serve perfectly. Take it out while it is hot, put it on a drying net and bag it at room temperature. I have a lock of the right size, which will be put in. It's airtight. Sealed and moistened bread will be better, softer and more delicious.
17.？ Slice and tear by hand.