Chinese Food
Add something to the toast - Mango toast
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I'm tired of white toast. I'll change my taste. I'll add honey and dried mango to the dough. While adding flavor, it's my original intention and pursuit to make healthy food with natural and simple ingredients. If you like soft toast, you can try it
Cooking ingredients
Cooking Steps
Step1:Prepare materials. Refrigerate frozen milk for milk. The liquid is best refrigerated. The noodle can be made in advance (high powder 75g, yeast 1g, salt 2G, water 48g. Mix and knead well, refrigerate and ferment to 3 times of the size
Step2:All materials except butter are put into chef's machine. Tear old noodles into small piece
Step3:Start at a low speed and then hit the surface at a high speed until it is roughly stiffened. Add softened butter
Step4:First put butter and dough into dough at low speed, then beat the dough at high speed until firm and tough film is stretched out. Add chopped mango and dry it. Knead evenly
Step5:Put the round into the container. Put it into the 28 degree environment for fermentatio
Step6:Ferment to 2 times of the size. Press it with the flour dipped in the fingers, it will not collapse or rebound
Step7:Split 4 equal parts. Let's relax for 15 minute
Step8:Roll up after openin
Step9:Relax for 15 minute
Step10:Roll it out. Wipe the bottom edge and roll it u
Step11:Roll up two and a half turn
Step12:Put it into a 12 * 12 toast mold. Put it into a 35 ℃ and 75% humidity environment and ferment until it is 8 minutes full. Cover it. Put it into a preheated oven at 180 ℃ and bake in the middle layer for about 3540 minutes
Step13:After baking, take out and shake the mold. Cool it and slice it. If it's too soft to cut the dried mango, you can brew the rum ahead of time. It's better to add flavor and combine the dried fruit with the dough. I'm lazy and not soaked
Step14:Soft and delicate toast with sweet dried fruit. It's delicious without stopping.
Cooking tips:A kind of Control the dough temperature below 26 degrees. Control the dough temperature with cold liquid A kind of Please reserve 2030 grams of liquid first. Add it according to the dough situation A kind of I use Jinshan Japanese toast powder. The flour has medium water absorption, fast film release, good gluten. The texture of the finished toast is particularly soft. The taste is delicate and moist. The entrance is soft and wheat flavor. There are skills in making delicious dishes.
