Medium-sized dough:
225g of high gluten flour.
Red swallow yeast 3.5g.
Water 1 17g
Main dough:
All medium-sized dough
57 grams of high gluten flour
Water conditioning (dilute maltose) 1 1g
3.5 grams of salt
6 grams of cold-rolled linseed oil (other vegetable oils are also acceptable).
Water 29g (the amount of water should be increased or decreased as appropriate)
How to make low-calorie white toast?
Making medium-seed dough one day in advance: add all the raw materials of medium-seed dough into the bread barrel of the bread machine and knead it into dough; Put it in a large airtight container (anti-drying) and put it in the refrigerator.
Cold storage fermentation 17-24 hours, slow fermentation at low temperature will make bread more flavor.
PS: It can also be fermented into medium-sized dough at room temperature and placed at room temperature until the dough grows to 3-4 times the size.
Making the main dough: Tear the dough into small pieces and throw it into the bread bucket. All other ingredients of the main dough except oil should be weighed.
Turn on the dough mixing function until the dough is smooth, add the grease, and then let the grease absorb for a period of time (I usually add the grease manually and then stir it with the toaster) until the film can be pulled out.
PS: Always check your hand shape, and never knead too much dough! ! !
Take out the dough, divide, exhaust, relax 15-20 minutes, exhaust and set.
PS: I only got half this time. I made it white and put cream cheese on it when I rolled it up.
During the operation, the dough must be wrapped with plastic wrap to prevent dry skin.
When the dough is loose, handle the mold, brush oil and powder to prevent adhesion.
Evenly put the dough into a toast mold, cover it with plastic wrap, and finally ferment.
After fermenting for nine minutes, preheat the oven to 200 degrees.
PS: Put a small cup of boiling water in the oven and preheat it for 15 minutes.
175 degrees, 35 minutes; ; Immediately after baking, take the mold and put it on the drying rack to cool.