Sara toast series iv-100% water white toast recipe

Sara toast series iv-100% water white toast

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The recipe is 70% Chinese. It comes from a baker of Queen's flour. 100% water toast is very soft. It's very moist, but it's not continuous. It's a little bit tough and q-shaped. It's light salty. I added a little extra cream and cheese to the original recipe. It tastes delicious. It is recommended to use flour with good water absorption and high protein content, such as ruofeng, Jinxiang a, Xianfeng, yingying and neon. You can also mix two kinds of flour. The notes and key points have all been written in the steps. It is suggested that those who have experience in making large amount of dough try this toast. The recipe is two 450 grams of toast. I use the powder of Showa neon toast. If you don't understand, you can add bingomeimei. Note douguo ID. we have a professional bread technology sharing exchange group.

Cooking ingredients

Cooking Steps

Step1:1. Middle seed part. Weigh the flour, water and yeas

Step2:2. Medium sized dough without dry powde

Step3:3. Fermentation at room temperature to 3 times the volume. In summer, the temperature is high. You can ferment the medium seeds at room temperature for 30 minutes, then put them into the refrigerator and continue to refrigerate and ferment until the volume of the medium seeds meets the requirements. Cold storage can help reduce the surface temperature.

Step4:4. Tear open and observe the good state of the hair. It's bulky and has filaments of honeycomb like tissue

Step5:5. Leave 50g water for the main dough to add water. Tear the middle seed into small pieces and mix the main dough with materials other than butter. Knead slowly and evenl

Step6:6. Change to medium and high speed wrestling dough. It will be sticky at first. It doesn't form a dough. Stick to it. The dough will produce gluten. Hold together. Get out of the tank. Wait until the dough can pull out the thick film. Add the butter and knead it slowly and evenly. Then turn it to middle and high speed to beat. Add 50g water after adding in several times. If in summer, add water after changing into small ice. It is advantageous to control the surface temperature.

Step7:7. Until the dough surface is smooth and malleable, the translucent film can be pulled ou

Step8:8. The water volume is large. The dough is very soft. It hangs down

Step9:9. Knead the dough and finish it. Ferment for about 30 minutes.

Step10:10. Turn over and fold for 12 times depending on the situation during basic fermentation to help strengthen the gluten. The dough that has just been spread out. After being turned over and folded, it stands up again.

Step11:11. Dough after basic fermentation, about 1.8 times larger in volum

Step12:12. Use a small amount of hand powder to divide the dough into 6 parts. Roll them into a round shape. Refrigerate them for 20 minutes and relax them. Then take them out. Roll them out like a tongue. Refrigerate them for about 15 minutes

Step13:13. Use a small amount of hand powder to roll the relaxed dough and put it into the mol

Step14:14. The final fermentation temperature is 3032 ℃. 75% humidity. The fermentation time is about 60 minutes. The fermentation time is 8.5 minutes