Chinese Food
Light cream medium type toast - super detailed version
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I've made many kinds of bread. Only this kind of bread is the most delicious. This kind of bread uses the method of cold storage. It's very easy to make it by hand. Usually it takes several hours to make bread. The method of cold storage saves time greatly. It's also better to adjust the time. The first day and the dough are put into the refrigerator. The next day, take out the dough and the dough again. After fermentation, it can be eaten after baking. And it's cold The bread made by Tibetan method is very soft and delicious. It can be described as cloud like softness. Share the practice with you.
Cooking ingredients
Cooking Steps
Step1:Let's make the middle seed first. Put 100 grams of light cream, 65 grams of milk, 10 grams of sugar and 20 grams of egg white into the toaster.
Step2:Put 300 grams of high gluten flour and 2 grams of yeast. Dig a small pit of yeast and bury it in the middle of the flour.
Step3:Start the mixing procedure and add butter ten minutes later. Continue kneading for twenty minutes.
Step4:This is the dough that has been kneaded. It is very glossy. It is put in the fresh-keeping bag and refrigerated for more than seventeen hours. It is suggested that it is suitable between 17 hours and 28 hours. The refrigeration temperature should not be too low. It can also be fermented at 2 to 5 degrees. It can be naturally fermented to about 2.5 times. In summer, the fermentation time is short. It will be ready in about 1 hour.
Step5:This is the Fermented Chinese dough taken from the refrigerator. It's 2.5 times the size. Pull the dough apart and see that it's full of honeycomb tissue.
Step6:And dough again. Put 20 grams of egg white, 20 grams of milk powder and 45 grams of sugar in the bread machine.
Step7:Tear the dough into small pieces and put them into the bread machine. Put in 2 grams of yeast.
Step8:Ten minutes after starting the pasta program. Add three grams of salt and five grams of butter. Mix again for 20 minutes.
Step9:Pull away with the good dough. It's at the stage of full expansion. Put it on your hand and look. Good glove mask.
Step10:Divide the dough into three equal parts. Relax for 15 minutes.
Step11:For the dough with good relaxation, press it flat by hand and roll it open to exhaust. The dough made by this formula is somewhat sticky. You can apply flour or oil on the rolling pin to prevent sticking.
Step12:Roll up the dough. Roll it out like before. Roll it up again.
Step13:Roll the dough and put it into the toast mold. The joint is tightly pinched and placed downward. The specification of the toast mold is 450g.
Step14:Put it into the oven for fermentation. It has its own fermentation function. It ferments at 38 ℃ for 45 minutes. Put some warm water in the oven to prevent the bread surface from drying.
Step15:The toast I like to bake is in the shape of a hill. So when it's fermented, take it out when it's full. You can also ferment until it's 80% full.
Step16:Brush with egg white.
Step17:Put it into the preheated oven. Bake the middle and lower layers at 170 degrees for 35 minutes. The surface of the bread has been colored when baking to eight minutes. Cover the tin paper to prevent the color from continuing
Step18:Take the bread out of the mould and put it on the baking net to dr
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Cooking tips:There are skills in making delicious dishes.
