Chinese Food
[extra strong] extra strong hand shredded bread toast
(154713 views)![[extra strong] extra strong hand shredded bread toast](https://cp1.douguo.com/upload/caiku/4/9/e/yuan_49abbe471c7c9a3feed61ac66de2575e.jpg)
My mother likes to eat hand ripped bags. Every time she goes to the cinema with her, she will buy a hand ripped bag in the bakery and eat it in the theater. She says it's very enjoyable to tear it out layer by layer. When a play comes down, she eats half of the hand ripped bag. It's really delicious. It's texture is thick and compact. It's different from ordinary toast. In addition, the milk flavor of this formula is very good. It's extremely delicious. It's as soft as the next day.
Cooking ingredients
Cooking Steps
Step1:First of all, take 20g of normal temperature liquid from the formula liquid to melt the yeast first. Then put the materials other than butter into the mixing basin. Pour in the yeast water (yeast cannot directly contact with salt and sugar).
Step2:Slowly knead the dough and then rotate it to quickly knead until it is basically expanded. That is to say, the thick film can be pulled out, and the holes are zigzag. Then add the butter softened at room temperature.
Step3:After adding the butter, continue to use it to quickly knead until it is completely expanded. Make sure to knead until it is completely expanded, that is, the film can be pulled out. Moreover, the holes in the film are smooth and without sawtooth.
Step4:Take out the dough.
Step5:Use a scale to weigh the total weight of a lower dough. Then divide it by 6. About 186g. Divide the dough directly into 6 equal parts.
Step6:Then roll the dough round and cover with plastic wrap.
Step7:Then take out a dough and roll it directly into a rectangle about 40 cm long. Try not to sprinkle powder if you can. Because it's hard to roll it out if you sprinkle powder. Roll it out by using the viscosity of the dough. The rolling length of each dough must be constant, otherwise it will be uneven when fermenting.
Step8:Then roll it up and down. Try to roll it up as tight as possible.
Step9:Close up.
Step10:Roll all dough and cover with plastic wrap. Take it out when shaping to prevent it from drying.
Step11:Take out a piece of dough. Press it gently with your hand.
Step12:Then use the rolling stick to roll it out a little vertically.
Step13:Use a rolling pin to roll a rectangle about 50 long. It will be a little difficult to roll because the dough is not loose and has poor ductility. Continue rolling with patience.
Step14:Then roll it up and down.
Step15:Close up.
Step16:Roll all the dough together and put it into the toast mold. There should be a little space between the dough and the dough.
Step17:Then put a bowl of hot water in the oven, put the toast dough in, and ferment it. The highest peak of the dough shall prevail. Ferment until it is 6 points full. Take it out immediately.
Step18:Cover the fermented dough. Put it in the middle and lower layers of the pre heated oven. Bake it at 170 / 170 ° C for 30 minutes. Because I use a low sugar toast mold, the time and temperature are adjusted. If it's a regular toast, bake it at 180 / 180 ° C for 40 minutes.
Step19:When the toast is out of the oven, open the toast mold immediatel
Step20:
Cooking tips:There are skills in making delicious dishes.
