Chinese Food
Toast mark - Cheese Toast
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Creating recipes is easy to record - I often make toast. I can make sandwiches for breakfast. I can also make some snacks. I can also grab and eat when I'm hungry.
Cooking ingredients
Cooking Steps
Step1:Weigh all materials except butter and put them into the bar of the che
Step2:Stir the dough to the expansion stage. Add the butter. Continue to stir until it can pull out the thin, firm and elastic full stage
Step3:The ambient temperature of the round dough put into the container for basic fermentation is controlled at 2528 ℃ (no more than 28 °
Step4:The foundation fermentation is twice as large. If the hole in the middle is not retracted or collapsed, the foundation fermentation is completed
Step5:Take out the fermented dough and divide it into 6 equal parts (6 small dough) on average. Roll and relax for 20 minutes
Step6:Roll them into ellipses in turn. Roll them upside dow
Step7:Put them in the baking tray one by one and continue to relax for 20 minute
Step8:The relaxed dough grows into a tongue
Step9:Turn over. Roll up from top to botto
Step10:Roll the remaining dough in tur
Step11:Three in a group in a toast mold (450g mold) for final fermentation (second engine) temperature control within 3538 degrees (no more than 38 degrees) humidity around 75
Step12:Ferment until the mold is full. Touch the edge of the dough with your fingers and slowly rebound. That is, the second round is finished
Step13:Preheat the oven half an hour in advance and bake at 150 ℃ and 180 ℃. 35-40 minutes (this temperature and time is only applicable to this oven. For reference only, it is not applicable to all ovens. It depends on the temperature of your own oven) p-pay attention to observe the baking process. When the surface is colored, cover the tin paper in time
Step14:Demould in time when baking and taking out. Put it on the grill to cool and ba
Cooking tips:Supplementary instructions-1. Neon powder is used in this recipe. The amount of liquid in this recipe is not suitable for other flour. When adding milk, reserve about 30g to add slowly until the dough is soft and hard. 2. The size of two eggs is about 114g. If your eggs are small, you can add another one or a proper amount of liquid. 3. The amount of fresh yeast used in the recipe is different from that of dry yeast used at ordinary times. That is to say, fresh yeast is three times as much as dry yeast. 4. Toast must be well controlled in fermentation temperature and humidity (humidity is required for the second engine). Basic fermentation (the first engine) is 2528 degrees, and the second engine is 3538 degrees, with 75% humidity. You can use an oven to ferment without a fermenter. You can put a bowl of warm water in the oven to make the humidity. 5. When rolling and shaping, the technique should be light and not too tight. 6. This is two toast. One toast is halved. I can only think of these points in my mind. I will update the recipe in time if I have something to add later
