Chinese Food
17 hours refrigerated medium type toast
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The 17 hour cold storage medium type dough is a basic medium type dough created by the bread master unicorn. With this medium type fermentation method, the dough kneading is easier to form a film, and the dough is strong after the final fermentation, the baked product has a high degree of expansion and good moisture retention, It can be stored for a long time. In my fridge, I often keep such a piece of Chinese dough. I can match other main dough materials according to my own taste at any time. I can make all kinds of bread and toast
Cooking ingredients
Cooking Steps
Step1:First, the material of the main material column is used to make middle species - the yeast of middle species is dissolved in wate
Step2:Add other kinds of Chinese materials and knead them into a ball (you don't have to knead them to a certain stage, just knead them into a ball)
Step3:Put the dough in the fresh-keeping bag, exhaust the air, tie a knot at the opening of the bag, put it in the refrigerator for cold storage and fermentation for 17 hours (if there is no time to do it, the dough can also be put in the refrigerator for a period of time, but not more than 72 hours)
Step4:The fermented seeds are honeycombed and have a sour taste (as shown in the picture)
Step5:Put all the main dough materials except butter in the auxiliary material column together with the Chinese seed, knead until the dough surface is smooth and can pull out a slightly thick film, and then add butter to knead until the complete stage, that is, can pull out a large transparent film, roll it round, put it in the basin, cover it with the preservative film and relax for half an hour
Step6:Gently press the relaxed dough to exhaust, divide it into 3 equal parts, roll it round, cover with plastic wrap and relax for 15 minutes
Step7:Roll the dough into ellipses one by one
Step8:Turn it upside down, fold it inwards from the top to the bottom third (as shown in the figure), cover with the plastic wrap and relax again for 10 minutes
Step9:Roll the loose dough out again, roll it up from top to bottom, and squeeze it tightly at the end
Step10:Put the rolled dough into the mold, and put it in a warm and humid place for the final fermentation
Step11:After the final fermentation, brush a thin layer of whole egg liquid on the surface
Step12:Put the toast mold into the lower layer of the oven preheated to 180 degrees in advance, bake for 35 minutes, take out the toast immediately, put it on the grid to cool, and then slice and seal.
Cooking tips:It's best to keep the Chinese seed in the refrigerator for 17 hours. If you don't have time to do it, you can put it for another period of time. But it can't exceed 72 hours. Because the Chinese seed has been fermented, you don't need to ferment to any stage after kneading it with other dough materials. Just relax for 30 minutes. There are skills in making delicious dishes.
