Chinese Food
Kepu experience operation natural fermented Danish toast
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Experience Kepu t05330 dynamic and static oven again. This time, try to make a more difficult Danish toast. 1. Kneading function - Danish toast requires kneading in place. Otherwise, the final baked product will not be tall. The general cook machine is powerful. The kneading effect will be better. The unique kneading function of Kepu is satisfactory. The default kneading time is 15 minutes each time. Stop to check the kneading effect. If the dough does not reach the expansion stage, you can repeatedly start the machine to knead it. My main dough reached the full expansion stage after kneading only three times. 2. Bread baking requires high oven temperature and good heat preservation. The baked products are full and straight. This is also the design defect of many household ovens. Kepu oven has designed upper and lower return type heating pipe, which really solves the problem of unbalanced internal temperature of household economical oven. If the fermentation is in place, the bread should grow and expand rapidly within 15 minutes after entering the oven.
Cooking ingredients
Cooking Steps
Step1:Yeast A-Natural yeast (100% water powder ratio) 50g high gluten flour 75g water 37
Step2:Mix the above materials. Knead into dough. Ferment at room temperature until it is fully expanded. About 810 hours.
Step3:Yeast B - all yeast a (about 160g) high gluten flour 150g milk 100
Step4:Mix all the above materials. Knead into dough. Ferment at room temperature until fully expanded. It will take about 35 hours. The first purpose of making dough is to make yeast more active and stable. Secondly, the multi-level flavor of grain was induced by multiple fermentation. Even if you don't use natural yeast, use fast yeast powder to make medium dough. This way, the flavor of bread is better.
Step5:High gluten flour 250g + whole egg 50g + sugar 25g + condensed milk 40g + salt 4G + milk 95g. Adjust the oven function knob to he mian gear. Start the machine to knead the dough. Soak (stand) the dough for 4060 minutes. Tear the yeast head B into small pieces and add it into the soaked dough. Start kneading and knead the dough evenly. Relax it for a few minutes. Start kneading again. Knead the dough to the basic expansion stage (the dough is relatively gluten, but it is easy to break when it is stretched thin). The dough will relax for a few minutes again. Knead 50g butter into the relaxed dough in two times. After adding grease, the dough has stronger gluten. Knead repeatedly to 23 times to let the dough enter the full expansion stage. At this time, the glass window test can be done. Gently stretch the dough to form a large area of film that is not suitable for breaking. Finally, add 15g sugar stained orange peel and 6G fast yeast powder (wait for the natural yeast to ferment slowly. Fast yeast powder is not needed If there is no natural yeast, add quick yeast powder instead of natural yeast) to knead. Put the dough into the fresh-keeping bag. Press the flat dough to freeze for 2030 minutes. Press the flat dough to make the temperature inside the dough more uniform. Do not freeze the time process. Otherwise, it will be difficult to open and press after freezing.
Step6:Sprinkle some dry powder on the front and back sides of 250g oil. Use a rolling pin to tap the thin rectangular sheet with a length of 20cm and a width of 15cm. If you don't use it immediately, put it in the refrigerator for heat preservation.
Step7:Take out the dough when it is frozen. Use a rolling pin to roll it into a length of about 50cm wid
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Cooking tips:There are skills in making delicious dishes.
