Chinese Food
Toast mark - yogurt toast
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The weather is getting warmer. The self-made yoghurt mode has been started. The healthy nutrition of yoghurt doesn't need me to talk about it. It's obvious to all that men, women, old and young like to eat it. Of course. There are exceptions. My father doesn't like yogurt. Then make bread. It's also a good way. What's the taste of yogurt toast? That's healthy and delicious. Nothing can be stopped. My passion for handmade toast... Record the production process and adjust the best taste afterwards.
Cooking ingredients
Cooking Steps
Step1:Put all materials (including 155g old noodles) except butter into the mixing bar. Stir until the expansion stage. ☑ please reserve about 30g of liquid. Add slowly to adjust the soft hardness of doug
Step2:Add the butter and continue to stir. At last, the dough reaches the ideal complete stage. That is, the dough can be pulled out thin and strong with good ductility and toughness
Step3:After rounding, put it into a container for initial fermentation (primary fermentation). The ambient temperature of fermentation is controlled between 2328
Step4:The dough is fermented to twice the size. The fingers are stained with flour to poke holes. The edge is smooth without shrinkage or collapse, that is, the initial fermentation is completed
Step5:Divide into 6 equal parts. 1520 minutes of rolling relaxatio
Step6:Take a loose dough and roll it from the middle to both sides. Turn it over. Roll it up from top to bottom
Step7:Roll out the remaining dough in turn and put it in the baking tray to relax for 15 minute
Step8:Roll the loose dough into a long tongu
Step9:Turn it over. Roll it up from top to bottom. Don't roll it too tightly when rolling. Roll it naturally and loosely. The last lap is about 2.5
Step10:Finally, put the rolled dough into the toast mold (450g toast mold
Step11:Put it in the environment temperature of 3338 ° for final fermentation (second engine). The humidity is 7580%. Send it to 89. Preheat the oven 20 minutes in advanc
Step12:Heating 150 ° and heating 180 ° 35 minutes ☞ temperature and time only represent this oven. Please refer to your oven temperature habit
Step13:Shake the mould and pour the toast out of the oven and place it on the air net for coolin
Step14:Fine cotton soft toast is unforgettabl
Step15:The soft state of Q is my favorit
Step16:I think you'll love i
Cooking tips:1. The recipe uses fresh yeast. Dry yeast is 1 / 3 of the quantity of fresh yeast. Please convert by yourself. 2. The dough at the complete stage can pull out a thin and strong film, and the edge of the hole is smooth. It is not necessary to glove film. 3. The initial fermentation temperature is not more than 28 ℃, the secondary fermentation temperature is not more than 38 ℃, and the humidity is about 75%. 4. Preheat the oven before the end of the second engine. Do not wait for the oven to preheat before the fermentation is completed, which will lead to excessive dough fermentation. 5. Demould and cool immediately after baking. 6. Please adjust the baking temperature according to the habit of your oven. 7. The amount of liquid should be adjusted according to the environmental humidity and the water absorption of different brands of flour. About 30g of liquid can be reserved to be added slowly. 8. Making of old noodles - knead the materials into a dough and ferment twice as much at room temperature. Take proper amount of old noodles according to the dosage of the recipe. Keep the rest in cold storage, but also use up as soon as possible. It can also be frozen
