Chinese Food
Developing healthy toast
(112585 views)
I have always thought that baking lovers who have not been abused by toast are not enough to talk about life. To this day, I still remember the first time I baked it hard. The taste of it was as rough as that of steamed bread. It was Li's mother who didn't mind taking all the photos with appreciation for me. Finally, she added, it's more delicious than steamed bread. It's the encouragement of my family that makes me more frustrated and brave. I bought it from Mr. Li 22.7kg Gold is like flour and a brand-new cook machine. I tell myself. It's not successful. It's impossible. There is no doubt that Sichuan people like me, who have no experience in noodle making, have a cook machine. Then, a good toast is half the success. If not, the failure rate It could be one hundred percent.. Ji Juan's Hokkaido toast is undoubtedly the watershed for me to succeed. However, her fermentation process is complicated. Heavy cream and sugar make my body in urgent need of weight loss full of guilt. Although there is no milk in pontomi toast
Cooking ingredients
Cooking Steps
Step1:Let's start with a large collection of materials to avoid the fact that the materials are not complete. But this may be an extra worry. This kind of toast is actually very friendly. Even if you suddenly find that there is no milk and eggs, you can replace it with 160g water. It's just a lack of flavor.
Step2:Simply and roughly put all the materials except butter into the chef's machine to open the 12th gear and start the noodle process.
Step3:Observe that all the ingredients in the chef's machine are gathered into a ball and then add the butter into it. I make two toast at a time, so you can see twice as much butter as 20g. After adding butter, continue to open and finish 23 gears.
Step4:For about 30 minutes, observe that the dough is smooth on the surface, and there will be a transparent glove film when it is pulled open. But in fact, there is no need to knock the glove film. As long as the dough is smooth rather than pulled, it will break. It doesn't matter if the film is broken. Glove film is just a state. It determines the softness of toast and the degree of drawing. But in fact, it's not the case of tearing the bag by hand. The dough can be kneaded to the degree shown above.
Step5:Divide the dough into three parts. About 155g, one dough. Use a rolling pin to roll the dough into long tongues and then roll it up. Apply a thin layer of olive oil or salad oil on the inner wall and cover of the toast box to prevent sticking. Then put the rolled dough into the toast box. Remember to close down.
Step6:Close the lid. Heat the oven at 25 degrees up and down for fermentation. Remember to put a bowl of water on the bottom of the oven. You don't need to keep it at 25 degrees all the time. You can turn it off after 10 minutes. Let the dough ferment by itself. If it's hot, you can ferment directly without opening the oven. About an hour. Check that the dough is fermented to 78 minutes full before baking.
Step7:Preheat the oven for 10 minutes. Heat up and down for 150 degrees. Bake the middle and lower layers for 60 minutes. A box of perfect healthy toast will be formed.
Step8:After the toast box is not hot, it can start to take off the film. I like the soft taste of toast just baked. Eat it hot. It's the best tear.
Step9:The rest can be sliced. Put it on the grill and cool it, then put it into the toast bag. Refrigerate it. Bake it in the morning with the spitting driver. Put on your favorite jam or peanut butter, it's another flavor.
Cooking tips:There are skills in making delicious dishes.
