Chinese Food
Making hard toast with a stick
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Bata bread has a lot of deformation. The same dough, shaping and ingredients are different. It can be made into different flavors of bread. Hard toast is a kind of deformation with less change. The dough is exactly the same. It's only necessary to exhaust completely when shaping later. Roll it into toast type. The toast is crispy. No oil, no sugar. Very healthy.
Cooking ingredients
Cooking Steps
Step1:Mix yeast and sugar. Melt with about 5ml of water. Put it in the fermenter. Ferment at about 35 ℃ for 20 minute
Step2:During yeast fermentation, mix flour, salt and water into a ball and leave it for 20 minutes. Let the flour produce fascia by itsel
Step3:After 20 minutes, the yeast will ferment to twice the size. At this time, mix all the materials in 1 and 2. Mix them in the cook machine. Until the film can appear. It doesn't matter if the hole where the film breaks is zigzag
Step4:Put the dough into the fermentation tank. Send it at 28 ℃ for about 1.5 hours. Take it out and fold it every 30 minutes and turn it over. The dough at the end of fermentation is about three times the size of the original dough. There are many bubbles on the surface. If it's a stick, be careful not to break it if it's foaming. If it's hard toast, exhaust it. Try to eliminate the bubble
Step5:Take out the dough and put it on the chopping board and pat it. Let the bubbles out
Step6:The dough is divided into three equal parts. It is round and can be kept for 30 minutes
Step7:Save the dough. Close the dough up. Pat it flat with your pal
Step8:The dough is rolled up from top to bottom. The dough at the end can be twisted with fingers. It is thin and easy to seal
Step9:The rolled dough closes up agai
Step10:Roll up the second time from top to botto
Step11:Roll into a face roll. This time, the end face dow
Step12:Three rolls are placed in the toast box (450g) side by side. Wait for the second round. The second engine is about 33 ℃. 2 hour
Step13:At the end of the second round, use a toothpick to puncture the bubbles on the surface.
Step14:Preheat the stone in the oven at 250 ℃. Pour a cup of boiling water on the stone. Put the dough into the oven immediately. About 10 minutes later. Remove the baking tray with stones. Bake at 180 ℃ for 30 minutes.
Step15:Hard toast will harden the next day. It's not good to eat empty. It can be processed twice. Today, I used two pieces of broken egg liquid, bread slices, full of egg liquid, pan fried over low heat. The toast is full of egg liquid. It's very soft. The combination of carbon water, protein and fat. What a good breakfas
Cooking tips:1. Because the yeast only uses half of the normal amount of toast, it will not swell very much. 2. I made a mistake here. No. Spray. Water. Directly lead to no crispy. Ah. All baked to remember. Don't learn from me. Make sure to spray water to make steam. Otherwise, there is no crispness. Remember that you have skills in making delicious dishes.
