Chinese Food
Plain toast
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Toast must be torn to feel. I used to like to make it with Polish seed. This time I made toast with direct method, which is just as good as the taste.
Cooking ingredients
Cooking Steps
Step1:All ingredients except butter are poured into the cooking machine barrel. Jinshan Japanese toast powder has less water absorption. Pay attention to the amount of liquid.
Step2:Turn on the middle level of the chef's machine and knead to the primary expansion stage (tear up the serrated holes.) . then add the softened butter.
Step3:Rub out the glove film. The film effect of Jinshan toast powder is good. (the temperature of the dough should not exceed 28 degrees.)
Step4:Room temperature fermentation with plastic wrap. (it can also be put into the oven for fermentation.)
Step5:About twice the size.
Step6:Hand knead the fermented dough to exhaust.
Step7:In three parts.
Step8:Roll it out into the shape of ox tongue. Roll it out. Then roll it up.
Step9:Secondary fermentation to full eigh
Step10:After fermentation, coat the surface with egg liquid.
Step11:Heat 200 ℃ in the oven and 170 ℃ for 38 minutes. The oven needs 200 degrees. Preheat ten minutes in advance
Step12:Let the toast cool on the side.
Step13:Tear it. It's very fluffy and soft. The drawing effect is very good.
Step14:It's also very important to choose a good powder for toast.
Step15:Finished product drawin
Cooking tips:Preheat the oven 200 degrees in advance for ten minutes. If you are satisfied with the color on the surface of the bread, remember to cover it with tin foil to avoid over coloring. The water absorption capacity of Jingshan Japanese toast powder is different from that of other flour. The water absorption capacity of flour is small. Pay attention to the amount of liquid. It's best to control the egg at about 45-50g. There are skills in making delicious dishes.
