The orange season is coming, as a toast control, of course, it is necessary to sip a sweet orange toast. Last year, I made a few orange-flavored breads and bread toast. They are very delicious. Try it today. Oven Toast Edition ~ ~ This toast has a strong orange aroma, very attractive ~ ~ recipe from the knife blog, the actual love and free teacher. The formula is a quantity of 450 grams of toast mold. Please see tips before making!
First prepare the orange dander, and the orange is the one that does not wax.
In addition to butter, salt, all materials to the expansion, add butter, salt to the full.
Today's good temperature is about 22 degrees.
The base fermentation is carried out after spheronization. The basic fermentation is about twice as large, and the finger sticks to the powder and the hole is not retracted and does not collapse, that is, the fermentation is completed.
Without exhausting, it is divided into 3 parts, rounded and closed upwards.
Do not need to relax, directly open the oval shape.
Roll up 1.5 to 2 turns and cover the cling film for 15 minutes. Ps, this step photo forgot to shoot, used the last time.
Open it again into a beef tongue. Next to the small bubble to press.
Roll up 2.5 to 3 circles. Close the mouth and discharge into the toast.
The final fermentation was carried out in a warm humid place of about 38 degrees. The finger presses the dough and slowly rebounds, that is, the fermentation is completed. The fermented toast surface should be very smooth, slightly elastic and not sticky. It's not smooth, it's sticky.
In the preheated 180 degree oven, the lower layer is fired for 35 minutes. Firepower time is adjusted according to your own oven.
10 minutes, the height is basically fixed, the surface is colored, you can cover the tin foil.
After the furnace is shaken, the mold is released, and the grilled net is cooled to the hand temperature and sealed. Thoroughly cool through the slices.
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Although it is not covered with orange juice, it is still full of orange and delicious.
Broken Mind 1: If you want the toast to grow taller, you must pull out the film, but the film should not be too thin. If it is too thin, there will be no tension. If it is thin, it will not break easily. This is a good dough. 2: When handling, apply a little oil on the rolling pin, otherwise it will stick. If it is too sticky, you can use a little hand powder. Note that no matter whether it is oil or hand powder, it can't be too much. It will affect the final finished tissue. 3: The first fermentation temperature is about 28 degrees, not more than 30 degrees, the second fermentation temperature is about 38 degrees, and never more than 40 degrees. 4: Don't be too barbaric. 5: This toast is a large amount of water. If you are a newbie, don't be greedy and pour all the water into it at once. Reserve some, and add it while you are. 6: I used the post-salt method for this toast, so the salt is added with the butter. In fact, the salt can be added later, as long as the sputum is even. 7: In the winter, the weather is cold. For those students who have no heating in the south, it is necessary to adjust the strategy to make toast. It is not possible to follow the summer method. First, you can add one gram of yeast, then the best is to use warm water. I use about 33 degrees of water) Note that it is warm water, not too hot, the end of the kneading surface, the dough temperature is controlled at 24 to 25 degrees is an ideal state, 28 degrees is the critical temperature. Otherwise, the first shot is not ideal, which directly leads to the second shot. Therefore, we take the warm water and the surface to increase the temperature of the dough instead of increasing the temperature of the fermentation. It is necessary to buy a needle thermometer and observe the dough temperature at any time. . 8: Why should we control the temperature of one fermentation, because one fermentation is the basic fermentation, it is very important. If the dough temperature is high, the yeast will be very active, causing the dough bubbles to be too large and uneven, indirectly causing the bread tissue to be not delicate, more than 28 degrees. The dough is fermented too fast, and the wheat flavor is not introduced (the wheat ripening temperature is 24 to 25 degrees), which explains why the taste of the once-fermented toast deteriorates the next day. Below 28 degrees, the fermentation will slow down, but will not affect the bread flavor and texture, so the fermentation temperature is rather low, but not too high, basically in the range of 25 to 28 degrees. For the time being, there are other supplements~~