Chinese Food
Fortune toast
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Recently, I have been making toast. The more I do, the less I know about toast. To make a satisfying bread, every step is very important. I personally think that the core of bread making is fermentation. Good dough state, there is a higher success rate. As for the taste and flavor of bread, it can be adjusted. As long as the most basic kneading and fermentation is well done, it is close to a successful toast. This is a blessing toast. I used the black diamond ripple toast mold of the chef. In order to make the toast color even, I adjusted the temperature several times. Compared with the Sanneng toast mold, the black diamond color is faster. Because of the good heat conduction, it is suggested that when making toast, you should not blindly follow the time in the formula. It depends on the heat conduction of the mold and the temperature of the oven The sample will be more accurate.
Cooking ingredients
Cooking Steps
Step1:Mix all ingredients except butte
Step2:Knead the dough constantly on the workbench. When the dough is not very sticky, knead the softened butter several times
Step3:When the dough is rubbed smooth and lifted, there will be film formation. It means that the dough is rubbed to complet
Step4:Put the dough in the container. Cover the plastic wrap. Start the first hair
Step5:Insert the dough with your fingers. No retraction or rebound means the dough is ready
Step6:Divide the dough. Let it roll for 15 minutes (I made twice the formula above, so I divided it into 6 pieces
Step7:Use a rolling pin to roll the dough flat, exhaust and roll it u
Step8:Put in mould, cover with plastic film, secondary fermentatio
Step9:When the dough reaches the mold 9, cover it. Bake for 20 minutes at 170 ° C. bake for 20 minutes at 150 ° C
Step10:Finished product drawin
Cooking tips:1 - as for the moisture content of dough, when we add wet ingredients to flour, do not pour water into the dough completely at one time. If we knead the dough by hand, the longest way is to reserve 12 spoons of liquid. If we feel the dough is too dry, then add the remaining liquid. Because the water absorption of different brands of flour is different. The water absorption is naturally different. So some people will think the dough is too wet. Some people will think the dough is right Good. This point needs to be explored and tried. 2 - if you want to bake the right angle toast, it is suggested that the second hair should reach the full nine of the mould. If you want to bake the round corner toast, it is suggested that the second hair should reach the full eight to cook delicious dishes.
