Chinese Food
Toast mark - whole wheat cheese toast
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I always like cheese toast. I like the taste of milk with a little salty flavor. The addition of whole wheat flour not only increases the nutrition but also some wheat flavor... This is two pieces of toast. Make a square and reduce half.
Cooking ingredients
Cooking Steps
Step1:Ferment all the materials of the seed noodles at room temperature until there are many bubble
Step2:Mix all materials except butter, including Polish flour prepared in advance, into a smooth doug
Step3:Add the butter dough and knead to the full stag
Step4:Put the dough into a container and cover it with a plastic film. At 2428 ℃, the dough is first fermented to twice the size
Step5:The dough is not collapsed or rebounded after the initial fermentation (I forgot to take pictures at that time, so I borrowed the pictures to make up
Step6:Take out the fermented dough and pat it gently to exhaust. Divide into 6 equal parts and cover with plastic wrap to relax for 20 minutes
Step7:Roll the loose dough into an oval shap
Step8:Turn over. Beat off the surrounding bubbles. Fold the left and right sides to the middle
Step9:Growing tongu
Step10:Roll up and dow
Step11:General Two point five Circle. Don't roll too tigh
Step12:Roll them in turn and put them in the mould. Carry out the final fermentatio
Step13:Ferment at 3538 ℃ and 75% relative humidity to 89 minute
Step14:Preheat the oven in advance. Heat it 180 degrees. Heat it 150 degrees. Bake for 40 minutes (this temperature is my oven temperature. For reference only. It doesn't mean it's suitable for other ovens. Please refer to your own oven temperature). The surface color should be covered with tin foil in time. After being discharged from the furnace, demoulding shall be carried out immediately and cooling shall be conducted on the air net.
Cooking tips:1. Polish species ferment at room temperature to double the expansion. There are many bubbles on the surface. If it is made one day in advance, it can be refrigerated and used the next day. 2. The recipe uses fresh yeast. Dry yeast is 1 / 3 of the quantity of fresh yeast. Please convert by yourself. 3. The dough at the complete stage can pull out a thin and strong film, and the edge of the hole is smooth. It is not necessary to glove film. 4. The initial fermentation temperature is not more than 28 ℃, the secondary fermentation temperature is not more than 38 ℃, and the humidity is about 75%. 5. Preheat the oven before the end of the second engine. Do not wait for the oven to preheat before the fermentation is completed, which will lead to excessive dough fermentation. 6. Demould and cool immediately after baking. 7. Please adjust the baking temperature according to the habit of your oven. 8. The amount of liquid shall be adjusted appropriately according to the environmental humidity and the water absorption of different brands of flour. There are skills in making delicious dishes.
