[classic white toast] - a good way to die recipe-Chinese Food-best chinese food recipes-cooking food

[classic white toast] - a good way to die

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The recipe comes from toast baking technology. The water volume is a little large. If you are worried about the cold, reserve 10-20g. In addition, it's getting hotter and hotter. It's recommended to use ice water and noodles. In summer, make bread, especially for novices. Make sure to reserve part of the water in the recipe. When the water volume is large, it's better to turn it down in the middle of the fermentation.

Cooking ingredients

gold high powder:250g

Cooking Steps

Step1:Materials - Golden Elephant high powder 250g, salt 3G, sugar 13g, milk 20g, water 170g, butter 13g, yeast 3

Step2:Put in the liquid material (in summer, it is better to refrigerate the liquid material, and open the cover when mixing with the surface).

Step3:Put in all materials except butter.

Step4:Dough and to form a certain gluten. Add softened butter.

Step5:When the dough is complete, take out the whole dough, cover it with a lid or a plastic wrap for basic fermentation (it's not urgent. The flavor of dough with high temperature and fast speed is different from that of dough with low temperature and long time. But now the weather and dough are very fast. I prefer winter. It's a long time. The bread is soft, waxy and delicious. It's always a little pity for me if it's less than two hours at a time

Step6:Generally speaking, when the hair is 2-3 times the size (it's better to turn it down in the middle of the way. It can make the dough more even and avoid sinking). It's good to stick your fingers in the hole without rebounding or sinking.

Step7:They were all divided into three groups. Cover with plastic film and relax for 20 minutes.

Step8:Roll the dough gently twice. Roll it into a cylinder. Do the same for all three. Drain them into the mould in turn.

Step9:Put the dough in a warm and moist place for final fermentation. The dough is seven points high when it is sent to the mold (seven points high with cover and eight points high without cover).

Step10:After the oven is preheated, put it into the mould for baking. The baking temperature is - 210 degrees. Heat up and down for 35 minutes.

Step11:Be sure to cover the tin paper in time in the middle of the process, so as to avoid too deep color on the top.

Step12:Take it out and cool it before bagging.

Step13:The skin is very thin. But it's very soft and waxy. The color is just right.

Step14:The same recipe was made a year ago. The baking temperature used at that time was 180 degrees. It was obviously not colored, and the sink was obvious. Everything has no other way. Only if you do more, you can get some experience.

Cooking tips:I see the children's shoes with more water in the comments. I have no idea. Don't blame the prescription. The master's classic formula can stand the test. In summer, the weather is hot and humid. If you want to reduce the water volume, you should reserve about 10-20%. If you don't reduce the amount of water or mix it (without yeast first). Refrigerate it for half an hour and then operate it. It's not recommended to mix it in a continuous toaster. It will become thinner and thinner. It's basically over stirred. The dough will ferment in advance ~ ~ PS - if you can knead it by hand, you can hold more water. The amount of water in elasticated toast is as high as 85%. It's basically like slime. But you can make delicious toast as well ~ ~ there are skills in making delicious dishes 。