Chinese Food
Sheng · toast
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It's very popular these days. Try it. The formula is the quantity of a 450 gram mold.
Cooking ingredients
Cooking Steps
Step1:Weigh and prepare the materials. I bought a large box of cream. It can't be used up for a long time. I'll freeze it. When I use it, I can dig it out. It doesn't need to be sent to make bread. Freezing can keep it for a long time.
Step2:Pour the ingredients except butter into the mixing bucket. I'm used to putting the liquid first. Stir at a low speed. There are ten gears in my chef's machine. I usually use the second gear.
Step3:Stir until there is no dry powder. Keep stirring at medium and high speed. I usually use gear 6.
Step4:Stir to 67. It's very tensile. You can pull out a thick film.
Step5:Put in the butter. Soften the butter in advance. Stir at low speed.
Step6:After the butter is completely absorbed into the dough, stir at medium and high speed.
Step7:Stir it to ten tendons and take it out. The best surface temperature is 26 ℃.
Step8:Make a dough. Put it in a basin. Cover with plastic wrap or lid. Make the first fermentation. 28 degrees. 60 minutes.
Step9:Fermentation is finished. Poke a hole and go down. Rebound is very slow.
Step10:Split. I made three balls and a toast. Each split was 151 grams.
Step11:Round. Relax for 20 minutes.
Step12:Roll twice. For the first time, the rolling shall be as wide and uniform as possible.
Step13:Roll. Relax for 10 minutes.
Step14:Roll for the second time. Big bubbles will be discharged.
Step15:Roll up.
Step16:Put it in the toast box. Carry on the final fermentation. 3235 degrees. 80% humidity. Fermentation about 60 minutes.
Step17:Ferment until full. Cover the top of the toast box. Bake. I use a blast furnace. 170 degrees. 22 minutes. If the furnace is open, it's about 200 minutes on fire and 220.30 minutes on fire. This temperature and time is for reference only. Each oven is different. Find the right temperature according to your own oven.
Step18:Shake it out. Put it on the drying net.
Step19:The drawrod is wonderful.
Step20:Loose and soft.
Cooking tips:1. Yeast. I use fresh yeast. If there is no fresh yeast, dry yeast is OK. The dosage is one third of fresh yeast. 2. Flour. I use hawk's high gluten flour. Because the water absorption of different brands of high gluten flour is different, so if you use other brands of high gluten flour, you should pay attention to the liquid volume. Do not put all the milk in. Leave a small part outside. Look at the dough state and then decide whether to put it in. If you put all the milk in at once, you may encounter the flour with poor water absorption. The dough may be too soft and does not form. It is not good to save. There are skills in making delicious dishes.
