Chinese Food
Honey toast A kind of Strong moisturizing, super soft
(163786 views)When honey is added to toast, it's more moisturizing. It's better to add the old face to the toast. You can try it with your favorite friends. The quantity in the formula is suitable for two 450 g toast box molds. If only one recipe is made, the material in the formula is halved. The old noodle used in the recipe is the leftover one I made when I made bread and put it in the fridge. I won't repeat it here. There are many in the kitchen. There are also many ways in my formula of Pitaya soft Europe. You can take a look at it step by step. Every time I add the old noodle formula, some people always leave a message that they want to make it, but there is no old noodle. In fact, as long as there are no seven, eight or eight of the dough that I have sent, they can keep it as old noodle. Some people say I don't have it. But I don't want to make it. Can you please don't put it? Don't put it. It's not that you can't make it without old noodle. After adding old noodle, it will be softer and can improve the flavor. It's true If you don't want to and don't want to do it, just ignore it. Of course, I suggest you
Cooking ingredients
Cooking Steps
Step1:Except butter, the main ingredients of the recipe are put into the chef's machine. The old noodle is also torn and put on it. Remember to reserve a little liquid. Because the water absorption of different brands of flour is different. The temperature and humidity of North and south climate are different. These are mentioned in the tips. The reserved liquid can be added according to the dough's state. After kneading to the expansion stage, add butter and knead to the complete stage.
Step2:Roll the dough and put it in a bowl. Cover with plastic film. Ferment it in a warm place of 25-28 degrees. I put it into the fermentation tank. The temperature is set at 26 degrees. The humidity is 70
Step3:It's about twice the size of the hair. If the fingers are stuck in the flour, the holes will not collapse and will not retract, the fermentation will be completed. There is a little bit of slow retraction at the bottom to complete fermentation. Do not send it to the bottom completely without retraction. There is no definite time for fermentation. It depends on the state.
Step4:After one hair, pat the dough gently to exhaust the air. Never use a rolling roll to exhaust the air. Do not damage the vesicle tissue of the bread like making steamed bread. After exhausting, it is divided into 6 equal parts on average. Each part is rolled into a tongue shape, rolled up for 1.52 circles, covered with plastic film and relaxed for 25 minutes. If only one is made in half according to the formula, it is divided into three equal parts.
Step5:After relaxation, take the dough and roll it out again. Roll it into a tongue shape. Roll it up for 2.53 circles. Close it down and drain it into the 450 g toast box mold.
Step6:I started the second engine. I put it in the fermentation oven. The temperature is 35 degrees. The humidity is 80%. Friends without the fermentation oven can also use the second engine in the oven. Without the humidity in the oven, it can not be adjusted accurately. You can put a bowl of warm water to maintain the approximate humidity.
Step7:My flat head toast with lid. It's fermented to about 6-7 minutes full. It won't rebound immediately if I press the surface of the dough gently. The dough is more elastic. You can take it out and cover it. Then preheat the oven at 195 degrees. If it's a mountain shaped toast without lid, it can be fermented to 8-9 minutes full. Observe the dough surface.
Step8:I make toast with flat head. Ferment it to the picture like this.
Step9:Put it in the preheated oven. I'll bake it at 180 degrees for 40 minutes. If you want to make a mountain shape, you need to make sure that you have enough fire. Then you can paint it to your satisfactio
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Cooking tips:The amount of this formula can be made into two 450 grams of toast. Many friends said - as like as two peas. What made me wet? Why did I do it? Why Why To make bread, we must master the liquid in the formula flexibly. Because the water absorption of flour is different. The climate temperature and air humidity in the north and the south are different. We must add it according to the dough state. This is an old topic. Time and temperature are as like as two peas. The oven and the oven are very different. Even two identical ones with the same brand have temperature difference. There are skills in making delicious dishes.
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Honey toast A kind of Strong moisturizing, super soft This is great
Honey toast A kind of Strong moisturizing, super soft Very delicious
I have eaten before Honey toast A kind of Strong moisturizing, super soft I will try to make it for my family