[fresh milk and high protein toast] - the favorite of lassie recipe-Chinese Food-best chinese food recipes-cooking food

[fresh milk and high protein toast] - the favorite of lassie

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Fang Zi is from Annie's Handmade Bread time . It's a very good Fang. Thank you. The original recipe is called fresh milk toast. But this recipe is a little special. The amount of protein is too high. There are too many toast named after fresh milk toast. So I changed it to fresh milk high protein toast to make a difference. The bread with more protein and salt must not be too much. Otherwise, the gluten will be too strong. I was worried that the toast would dry. But actually I was worried too much. The taste is very good. Like to eat sweet bread partner. Sugar can be added some.

Cooking ingredients

high gluten powder:260g

butter (coated surface):a few

Cooking Steps

Step1:Materials: high gluten powder 260g, milk 110g, protein 70g, sugar 35g, salt 2G, yeast 3G, butter 30

Step2:Put the protein and milk in the barrel of the toaster.

Step3:Pour in materials other than butter and stir.

Step4:Knead until extended. Add room temperature softened butter and cut into small pieces.

Step5:The dough is kneaded completely. The film of this dough is very strong and full of elasticity. It doesn't need to be very thin.

Step6:Take out the dough, cover with plastic film, and ferment for the first time.

Step7:When the room temperature is 2 times the size, the fingers are stained with powder, and the ball behind the hole does not sink or rebound.

Step8:The dough is divided into three groups. Cover with plastic wrap and relax for 20 minutes.

Step9:Roll the dough twice to form a cylinder (it is better to relax for about 15 minutes in the middle).

Step10:All three dough are treated the same way. They are evenly arranged in the mould for final fermentation.

Step11:The second fermentation is carried out in a warm and humid place (temperature is about 38 ℃. Temperature is about 80%); the dough is eight to nine points high when it is sent to the mold (if it is made with toast with lid, it is seven points high). The dough can be roasted with a little elasticity after the fingers are lightly pressed.

Step12:Preheat the oven. Lower layer. Heat up and down. 180 degrees. 35 minutes. Cover the top with tin paper after coloring.

Step13:After being discharged from the furnace, the surface shall be coated with butter, demoulded immediately, cooled to the hand temperature, and then bagged.