250 grams of high gluten flour

35g sugar (45g sugar)

2 grams of salt

An egg+milk (or water) 165- 175g.

3 grams of high-sugar tolerant yeast

Milk powder 10g (optional)

20 grams of butter

Practice of Universal Toast Formula (Ultra-detailed Steps)

Put all ingredients except butter into the chef's machine. If vegetable oil is used, I can add it together. I habitually stir with chopsticks first, then stir 1 min, knead in the second gear for 2 minutes to smooth, and knead in the second gear for 3 minutes to swell the dough, that is, break it by hand to form a thick glove film.

Cut the butter into small pieces, put it into the chef's machine, stir it evenly in the first gear, and then knead it directly in the third gear for 10 minute, to get a completely expanded glove film, which is thin and not easy to break by hand, even if the edge is broken, it is smooth, and the toast that does not come out of the film will not be pulled out or grow taller. This step is very important!

Put the dough into a clean basin, cover it with plastic wrap or wet cloth for primary fermentation. The fermentation temperature should be controlled at 28 degrees and the humidity should be about 75%. The primary temperature should not be too high, otherwise it will affect the secondary fermentation. In winter, you can put it in the oven without opening the fermentation stall, and put a big bowl of hot water under it for fermentation.

The fermented dough will not shrink or collapse when poked with powder. It will be reversed directly, divided into three parts without venting, and slightly rounded upwards.

Do not relax, roll it into an oval shape, roll it up, cover it with plastic wrap and relax 15 minutes.

When the time is up, roll it into a beef tongue, as wide as possible, almost as wide as toast box, roll it thin at the bottom, roll it up for 2.5 times, pinch it tightly for no more than 3 times, and put it down in toast box.

Make the other two in turn and put them evenly in the toast box.

Put it in an environment with temperature of 38 degrees and humidity of about 80% for secondary fermentation. When you are eight minutes full, you can put it in the oven, put a big bowl of hot water under it, turn off the fermentation stall 10 minutes, and then turn it on again after 20 minutes. You can open the fermentation stall at any time in winter. I have measured the temperature of the fermentation compartment in my oven. Now the room temperature is relatively high. If it is kept on, the temperature will exceed 40 degrees, although the temperature will rise faster.

Preheat the oven to 180℃ in advance, put it in 175℃ and bake for 40 minutes. /kloc-basically finalize the design after 0/0 minutes, and the surface is covered with tin foil to prevent over-coloring. The specific baking time depends on my own oven. My oven temperature is just right, don't bake it together, it's better to bake it separately like me!

Time's up. Shake it out of the oven and demould it. Put it on a baking net, cool it to hand temperature, and then put it in a fresh-keeping box or a fresh-keeping bag for sealing. All right, toast is over!

Let it cool before slicing, or it will collapse a little.

However, tearing it while it is hot is better and more enjoyable, and I ate half of it unconsciously! When baking, the tin foil fell off, the top was dark and the skin was a little thick!

skill

1 If you want toast to rise high, you must knead out the glove film, which is thin and tough. Even if it is broken, the hole is smooth.

The total amount of liquid in the two recipes ranges from165g to175g. In fact, you can increase10-15g, and the toast will be softer, because each brand of flour has different water absorption, so add it according to your own flour. Beginners can reserve about10g of water and add 65438 when mixing dough.

Every step of a successful toast is very important. Sometimes, the glove film is finally squeezed out, but if you don't pay attention to the fermentation temperature, it will also fail. Therefore, fermentation temperature is particularly important. Try not to overdo it. If it's really sour, don't bake it. Save it for the old noodles.

4 ? Occasionally, if I don't have enough time, I will leave it for a direct shaping and secondary fermentation. The finished product is still tall and soft!

5 ? It is best to add ice water or iced milk (without ice) and knead it into dough with a bread machine, and use it at room temperature in winter. Open the lid of the machine, because the bread machine will generate heat when it works, which will affect the dough temperature.

6 ? After kneading the dough by hand, the yeast standing method is recommended, that is, except butter and yeast, 20 grams of liquid is reserved, and all the other materials are put into a basin to form a ball, and covered with plastic wrap to stand, just like the dough wrapped in jiaozi. If the room temperature exceeds 20 degrees, please put it in the cold storage and take it out after four hours. After the yeast is mixed with 20g of liquid, add the dough with butter, rub the glove film and do the next step. For office workers, they can stand in the morning and come back from work at night to knead dough.