Chinese Food
Queen's toast
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The recipe comes from teacher Wu Keji's book working people feel toast . It's a book I love very much. It's all about the recipe and production method of toast. It's a necessary book for toasters who love toast. This toast is introduced in the book - this queen's toast is added with fresh milk oil and milk. It has high protein content and a more q-shaped taste. In addition to these, there are also eggs, water and other ingredients. Rich in nutrition. Recommended to try. The following formula can be used to make two 450g toast boxes
Cooking ingredients
Cooking Steps
Step1:Materials needed - high powder 470g sea salt 6G sugar 45g yeast 6G whole egg liquid 45g cream 45g fresh milk 100g water 145g butter 50
Step2:All ingredients in the recipe, except butter, are put into the chef's machine or bread machine and beaten to the rough film state. After adding the butter softened at room temperature, mix the line evenly at low speed, and then beat it to the glove film at a little high speed, that is, pull out the thin and transparent film. The edge of the hole is smoot
Step3:Temperature measurement after dough rounding. The most suitable temperature is 2527 degree
Step4:Put the plastic wrap in the basin. Put it into 2628 ℃ environment for fermentation (I put it into the fermentation tank for fermentation. The temperature is more uniform
Step5:Fermentation to twenty-two point five Double size. The poke hole will not shrink or collapse. I've been fermenting for 70 minute
Step6:Dough exhaus
Step7:Split according to the size of the mold. I made two 450g toast boxes, each with three peaks. So each is 150
Step8:Roll the dough after splitting. Cover with plastic wra
Step9:Relax in a 2628 degree environment. After about 1520 minutes of relaxation, the dough begins to shape
Step10:Dough rolled to oval shap
Step11:Turn over and arrange to grow a squar
Step12:Roll from top to botto
Step13:Close up. The dough is rotated 90 degrees. It is placed under the closing punc
Step14:Open the long strip and turn bac
Step15:Roll up from top to bottom. Tighten at the closing. Look at the dough from the side two point five three Circle is the most suitabl
Step16:After all the dough has been shape
Step17:Put it into the toast box. Pay attention to the fact that when it is placed, the interface of the dough is flushed down and the direction is the same. It's nice to bake like thi
Step18:Put it into the environment with temperature of 3638 ℃ and humidity of 7580% to ferment. I use the fermenter. There is no fermenter to use. The oven is not electrified. Put in a small bowl of hot water to keep the temperature and humidit
Step19:This one I made is covered toast, so ferment it to 8 points. I've been fermenting for about 65 minute
Step20:The oven needs to be preheated in advance. Heat it 180 and lower it 220 before putting it into the toast box. Bake it for 10 minutes and lower it to 180. It took 28 minutes to bake the chef's toast box. It took 45 minutes for Sanneng's toast bo
Step21:Open the cover after leaving the furnace. Shake the mold slightly. Spit after the hot gas is release
Step22:
Cooking tips:1. I think the most important thing about toast is the temperature, the temperature of kneading, the temperature of fermentation, and the temperature of baking. 2. There are skills to adjust the temperature and make dishes according to different indoor environment.
