Chinese Food
Whipped cream toast
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A kind of ︎ this time, the original recipe comes from the food blogger - manxiaomanfangtai. My mother's toast before is my own recipe. This is the best taste, the most delicate organization, but also the most skill needed in the toast I made with others' recipes. It's not easy to see what's simple - novices should not try it easily A kind of Only one fermentation is needed. Yes, you are right.. This kind of tissue is so delicate that one fermentation does not use the complicated and time-consuming method of Chinese and polish soup. A kind of The moisture content of dough is very low. The protein content of flour must be higher than 14%. Otherwise, it's not easy to put on the mask. That's why I say novices don't recommend trying. It's better for Xiaobai people to make ordinary toast honestly than to waste raw materials A kind of The formula is applicable to two 450 g toast molds. The ingredients of one mold need to be halved
Cooking ingredients
Cooking Steps
Step1:Put materials other than butter into the mixing barrel to open the mixing procedur
Step2:Knead to the expansion stage where the thick film can be pulled out, and then add the butter softened in advanc
Step3:Until the glove film is rubbed out (the time is longer than that of ordinary bread. The film is not easy to be rubbed out due to low moisture content, but it must be rubbed out.)
Step4:The dough is very smooth and does not stick to your hands. It feels very soft. Take it out and divide it into six equal parts. Cover with plastic film and let it stand for 5 minutes or roll it directl
Step5:Go out and make a group of 40 cm long strip
Step6:Roll up from top to botto
Step7:The number of laps is 3.54. The rest of the dough is reshaped in turn. The finished dough and the uncooked dough are covered with plastic wrap. Take it as you use it.
Step8:Take out the first roll again. The roll is about 5055cm long
Step9:Roll up. About 67 turn
Step10:Put them into the mould in turn and cover them for fermentation. The temperature is 35 ° C and the humidity is 75%. In groups of three. Put into two 450 g toast mold
Step11:Ferment to the full six points of the mould. This is different from ordinary toast. If there is too much fermentation, it can't be done. The time is about 100110 minutes depending on the status. This is OK. Then cover it. Put it in the preheated oven. Bake for 40 minutes at 180 degree
Step12:You can't stop eating when you tear it apart
Step13:Fine tissue stratification is also very thi
Cooking tips:A kind of ︎ we use different flour brands. The water absorption is different. So reserve about 10g liquid to add according to the dough state. A kind of ︎ this kind of toast flour needs the white swallow's to have this kind of tissue. If the protein content is less than 14%, don't make it. There won't be this kind of tissue. The higher the gluten, the stronger the toughness. It's the essence of this bread to eat one piece at a time. I always make bread with it. If you have to use other flour. Don't give a low score if ok fails. I have already mentioned what to say. A kind of ︎ the order of putting materials into the bread barrel is generally to put liquid materials such as milk (water) and eggs first, and then put yeast. Yeast is dissolved in water, and then flour, sugar, milk powder, salt, etc. are added. Here, it should be noted that salt and sugar need to be placed separately in a small corner and cannot be contacted with yeast alone. A kind of The fermentation state of dough is very important. Compare the dough according to the picture. Wrong step. Wrong step. The dough is delicate A kind of The length of rolling surface twice must be
