Friends who come into contact with baking know that bread is difficult to learn in baking. Toast, in particular, is more difficult than ordinary sweet bread and more difficult than European bread. That's because only mixing wheat flour, temperature and fermentation can be mastered. Today, I want to summarize a few points. I hope that if I do less experiments, I can draw the line perfectly and don't put hard toast for a few days. To make delicious toast, we should pay attention to the formula, kneading temperature, glove film, primary fermentation degree (regardless of time), secondary fermentation, molding technique and baking temperature.
Many friends tried different prescriptions and finally found this one to be the best. Yes, I shared it without disturbing different friends. It is also a basic formula that will remain unchanged for ten thousand years. We can change different tastes and upgrade different practices on this basis, and we need to consolidate this foundation.
Looking at toast is actually different, but looking at the drawing effect, whether toast is delicious or not, the most important thing is whether its organization is delicate. If the texture is rough, this kind of toast is delicious everywhere. The stretching effect is good, which proves that the kneading technology is correct and the gluten is kept well. The delicate texture proves that the fermentation is very in place, the fermentation is not excessive, and there is no foaming on the surface of the package. If there is accumulation on the edge, it is too strong to wrap the toast embryo.
Glove film is an important standard equipment for baking bread. I think toast is delicious. This is the first element. Usually it may be a bit demanding of my students. Don't bake bread on this side if you can't take off the glove film. It's also delicious to make snack bags. Can't meet the standard of toast, please tell me how to make the glove film.
Polish Hokkaido Toast 2,450g
Polish seed yeast head: high gluten wheat flour 1 00g, water100ml, low sugar tolerant yeast1g.
Main fabrics: 400g high-gluten flour, whole milk powder 15g, 50g eggs, milk 120ml, light cream 135ml, water 18ml, 60g sugar, 4g sugar-tolerant yeast, 6g salt and 30g salt-free animal butter.
Exercise:
1. Poland is not difficult at all. Dissolve low-sugar yeast in warm water below 40℃ for 2 minutes, add high-gluten wheat flour, stir well, cover with plastic wrap, put it in the refrigerator to relax for one night, foam the next day and take it out for use. Isn't your toast soft? That is, you don't have this ability! I will tell you the perfect prescription.
2. Take the Polish seeds out of the refrigerator and put them directly into the cooking machine. The dough ingredients (except butter and salt) were kneaded for 7 minutes in the fourth gear 1 min in the second gear, and softened butter and salt were added for 0 minutes in the second gear 1 min in the fourth gear, so as to obtain the glove film. In particular, the surface temperature should not exceed 28 degrees. If it is fermented in advance, it will directly affect the fermentation of 1~2 times.
Put the dough in a bowl, cover it with plastic wrap, and ferment at room temperature to double the size so that your fingers will not shrink. Shrinkage indicates insufficient fermentation, and edge collapse indicates excessive fermentation. The first fermentation depends not on time, but on the degree of dough fermentation.
4. Take out the whole dough after fermentation, don't pull it, and pat it gently before exhausting. Divide it equally and then divide it into three equal parts.
5. Take down the dough. "Make it into a snake-shaped roll for 3 times, roll it all up, pull the plastic wrap to loosen it 15 minutes, and loosen it when the room temperature is too high in summer 10 minutes.
6. After untied, make it into the shape of an ox and snake, hold all the foam on the side, and then circle it three times. Especially if you can't roll hard. Toast and edges made in this way are easy to pile up.
7. Roll up the toast and put it in the toast box. The second fermentation was carried out in an environment with humidity of 75% and temperature lower than 38 degrees. Cover the cube toast and bake it for less than 7 minutes, and open the lid and bake it for less than 9 minutes. If there is no fermentation box, put hot water in the oven to make steam.
8. Put two pieces of fermented toast in the lower layer of the oven preheated to 180℃ and bake at 180℃ for 35 minutes (about 8 minutes, covered with tin foil). Just make a slice of toast and bake it for 30 minutes. After the toasted toast is taken out, warm the air, lie on the clothes rack to cool, and then slice it for later use. Steamed toast hurts your waist easily.
9. Different types of toast box toast are exquisite.
10. There is no precipitation at the edge, no bubbles inside, and the structure is soft and delicate. Toast made in Poland will not harden after being sealed for 3 days at room temperature. Like friends, please try it quickly. If you don't understand, please feel free to ask me questions. Isn't your toast soft? That is, you don't have this ability! I will tell you the perfect prescription.