trade

First Street 450 grams toast box.

formula

Main dough

High gluten powder? 250 grams

Sugar 15g

3.5g salt

Milk powder 10g

High-sugar tolerant yeast? 2.5 grams

Ice milk? 180g

20g egg liquid

Butter? 20 grams

working methods

1. Making the main dough: put all the materials except butter into the chef's machine, 1-2 stir, then knead it into thick film for 4-5 minutes, and add softened butter until the film with smooth edges can be drawn. (The surface temperature should be controlled at about 26, and the amount of water can be appropriately reserved at about 10-20g to be added during kneading).

2. Put it in a fermentation box or ferment it once at room temperature 28 until the dough is twice as big (50-60 minutes). High indoor temperature in summer can shorten the fermentation time appropriately.

3. Take out the fermented dough, pat it evenly and exhaust it, divide it into 3 parts on average, cover it with plastic wrap, and relax for 15 minutes after reunion.

4. Flap the smooth dough upward to exhaust, roll it into a long tongue, turn it over, fold it in half from left to right to the middle once, flatten the bottom, roll it up from top to bottom, and put it in toast box.

5. Put it in a 35 fermentation box or oven (put a cup of warm water to keep the humidity at 80%), and cover the toast box when it is full for 8 minutes.

6. Preheat the oven in advance, bake at 170 190 for 30 minutes (low-sugar toast box), and add 5 minutes for other toast box. (The temperature and time are for reference only and can be adjusted according to your own oven. )

7. Take it out of the oven and let it cool. When the toast is cooled to hand temperature, it can be sealed in a fresh-keeping bag to reduce water evaporation and make the toast softer. The bread slices that can't be eaten in two days are frozen in the refrigerator, and baked in the oven 180 for 3-5 minutes when eating.