Chinese Food
Soft white toast
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I really like toast. I use two pieces of toast for breakfast. It's delicious and nutritious when I add fried eggs, ham slices, lettuce, cheese slices and salad dressing. But I'm really tired of making bread by myself. Fortunately, I have achieved good results.
Cooking ingredients
Cooking Steps
Step1:Pour the high gluten powder into the inner liner of the bread machin
Step2:Milk powder, salt and sugar are also put into the bread bucke
Step3:Stir well with chopstick
Step4:Dry yeast is poured into 30g warm water. Stir evenly and let stand for 5min. Dissolve it all
Step5:Yeast solution is added to the dry powder material. The bread machine starts the flour mixing process. While kneading the flour, ice water is added. Because of the high temperature in summer, the bread machine will also heat up. It is easy to cause the yeast to lose its activity. Ice water is used to cool down. Add water to observe the dough slowly. If it is wet enough, all the water will not be added
Step6:When the dough can stretch out a large smooth film, but the edge of the crack is serrated. That is to say, when it reaches the expansion stage, put butter into the dough to continue kneading
Step7:When the dough can be stretched out into a large smooth film. The edge of the crack is smooth. That is to say, when the dough reaches the stage of full expansion, it can be put into a round shape and put into a basin to cover the plastic film for one-time fermentation
Step8:Basically, it can ferment for 50 minutes at room temperature of 27 ℃. The time in summer can be shortened. It can be increased in winter. Specifically, the dough sticks to flour and pokes holes in the top of the dough. The dough does not shrink or collapse. That's right
Step9:Take the dough as a chopping board and pat it to exhaust. Divide it into three equal parts. Roll them respectively. Relax for 15 minutes
Step10:Roll the loose dough into an oval shap
Step11:After turning 90 degrees, fold both ends of the drawing to the middl
Step12:Roll the dough long. Roll it up from bottom to top
Step13:After three dough are shaped like this, put them into a 450g toast mol
Step14:Put the toast mold into the oven and ferment for about 40 minutes at 37 degrees. Put a bowl of hot water in the oven. When the hot water is cold, change it in time. Observe how the second hair condition of the toast determines the length of time. Generally, when the toast mold is 8 points full, it's OK
Step15:Preheat the oven. Heat up and down 180 degrees. Place it on the lower layer of the oven. Bake for 35 minutes. Cover the top with tin paper. Bake the lower layer for another 5 minutes. Put the film on the side immediately after the oven is out
Step16:Let it cool and take photos. If you want to slice it, you should wait until it cools down completely
Cooking tips:1. During the kneading process, I took the dough out of the bread machine and kneaded it by hand. I feel that it is easier to knead it to make gluten. 2. It is easier to slice the toast after it is cooled. 3. If you can't finish eating the toast, you can put it in the refrigerator for freezing. When you want to eat it, you can take it out for slicing. You can eat it at high temperature in the microwave oven for 20 seconds ~ you can cook delicious dishes.
