Chinese Food
Raw toast
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The formula comes from Wang Pengjie. It is modified according to his own operation habits. The formula is 450g * 4
Cooking ingredients
Cooking Steps
Step1:Soup preparation - add boiling water into the toast powder and stir it all. Use it overnight after the fresh-keeping film is covered and cooled to room temperatur
Step2:All the main dough materials, except salt, butter and yeast, are put into the chef's machine and stirred evenly (3 gears for 34 minutes) and then covered with fresh-keeping film and refrigerated for 3060min.
Step3:Add yeast and salt to the dough after standing. Beat the dough until the surface is smooth. Pull the dough by hand has strong elasticity. Add butter to beat the dough until the surface is very smooth. Pull out the thin and powerful film dough after good ductility. The dough temperature is 2628 ℃.
Step4:Butter to previous stat
Step5:Dough completion statu
Step6:
Step7:The basic fermentation room temperature is 24 ℃. After 30 minutes of fermentation, the dough is folded and fermented again for 30 minutes. The dough surface can be slightly retracted according to the hand print.
Step8:The quantity of the recipe is 450 g of toast. It is divided into 12 equal parts of about 170 g of small dough. The dough is rounded and put into the fermentation tank for 20 minutes to relax. Dough Divisio
Step9:Round doug
Step10:Roll twice - roll the relaxed dough into a rectangle and roll it up from the short side. Roll the dough into a rectangle and roll it up again after 20 minutes of relaxation and put it into the U-shape of the toast box - roll the relaxed dough into a circle and roll it up from the long side and close it up and fold it into a U-shape and put it into the toast box
Step11:
Step12:
Step13:
Step14:The final fermentation is 3335 degrees. The fermentation is about 4560 minutes. The highest point of the dough is about 22.2 cm from the top of the toast box. The final fermentation is completed
Step15:
Cooking tips:Raw toast is more popular in Japan recently. It is mainly because Japanese people are used to re bake their toast. Because raw toast adds a lot of liquid sugar, light cream and other rich raw materials, the bread is soft and sweet. It can be delicious without re baking. Because a large amount of cream is added to the dough, the dough is not easy to form gluten in the process of mixing the dough before adding butter. In order to overcome this problem, the process of soaking is added to make the dough naturally produce gluten. At the same time, the dough is formed by a long time of low-speed mixing at the beginning of the mixing process. The biggest feature of U-shaped shaping is that the skin is thinner after toast baking, which is more suitable for hand tearing. Jinshan Japanese toast powder is very suitable for making Japanese toast. It ensures that the bread is soft with some toughness. The product is very delicious. It is a normal phenomenon that the flexible raw toast is slightly retracted after baking.
