Chinese Food
Chinese toast
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This recipe is the quantity of two 300g toast boxes. The recipe is based on the recipe of Mr. Wu Keji. Oven Changdi air oven, mold xuechu 300g toast boxes
Cooking ingredients
Cooking Steps
Step1:Add yeast into the water. Stir well. Dissolve yeast into the wate
Step2:Put the medium material into the bread machine barrel. Knead it for 6 minutes with flour mixing function until there is no dry powder particles
Step3:Then take it out and knead it into a ball. Put it in a large basin. Cover it with plastic wrap. Ferment it
Step4:Fermentation time is 2 hours. Fermentation temperature is 28 degree
Step5:When the dough is pulled up and there are honeycomb
Step6:Cut the fermented head into small pieces and put them in the bread machin
Step7:Then add the main dough material. In addition to butter, put the yeast on the flour surface and cover it
Step8:Toaster and noodle functions. Stir for 13 minutes. Pull out the thick film until the dough shows expansion performance. Then add the softened butter
Step9:Turn on the toaster and noodle functions again. Stir for 10 minutes. Knead until the dough is fully extended and pull out the film
Step10:Kneaded dough. Take it out and knead it into a round shape. Put it in a big bowl. Cover with plastic film. Carry out basic fermentation
Step11:The dough's surface temperature is 26 ℃, the fermentation temperature is 28 ℃ and it can be twice as large. Dip your finger in the flour and poke a hole. If there is no obvious shrinkage at the hole, the dough will be fermented well
Step12:After the foundation is fermented, take it out and press it to exhaust. Then divide it into 8 equal parts. Roll it round and put on the plastic film. Relax the dough for 20 minutes
Step13:For the first time, take out a dough after relaxation. Use a rolling pin to roll the growth bar
Step14:Turn it over and roll it in from the outside (loose and not too tight
Step15:Put the plastic wrap on the back cover, and then relax at room temperature for minutes (enough time for standing. If not enough, the final baked product will be folded up
Step16:After 15 minutes of relaxation, take out a dough and roll the growth bar with a rolling pi
Step17:Turn it over and roll it in from the outside. Roll it loose. Don't be too tight
Step18:Another 300 grams of toast in the entrance chef's bo
Step19:Put it in the fermentation tank. Fermentation function. Adjust the temperature to 35 ° C and the humidity to 78%. Carry out the final fermentation. When the mold reaches 9 points, it will be good
Step20:Changdi air oven is preheated in advance. Heat up and down for 170 ° 10 minutes. Put it in the preheated oven. 170 ° 32 minutes. Cover the surface with tin paper after coloring
Step21:Open the lid immediately after you come out of the oven. Shake it a few times from a high place. Shake the hot air out of the toas
Step22:
Step23:
Cooking tips:1. Adjust the dough with ice water when the indoor temperature is more than 28 ℃. 2. The temperature of the dough is about 2426 ℃ (if it is more than 26 ℃, shorten the fermentation time). 3. Don't take it too tightly when shaping, it will affect the finished product and make the tissue coarser. 4. Pour the toast out of the oven and air it immediately. Otherwise, what's the waist shrinking? 5. The flour used in the formula has different water absorption Reserve some water. Don't pour it all in at once. This formula uses 70% medium-sized dough. The temperature of medium-sized fermentation room temperature is 26 ℃. 120 minutes. It can also be put into a refrigerator of about 5 ℃ for 17 hours. It should be noted that the refrigerator must not be less than 5 ℃. If the dough is less than 5 ℃, it can't make dishes delicious.
