Pondomy is a white toast, a simple material to make a classic and versatile toast. I remember that the small single said that Pondomy is a toast that makes people want to stop, how delicious it is. Today, I tried half of the high-gluten flour with a baked, half-golden image, and the film was also awesome. I used this toast in the early stage of baking. At that time, I used the small single blog's recipe (from Wang Chuanren's natural no-added hand-made bread). The amount of square powder was 300 grams. I didn't think so before. Now I feel that 450 grams of toast is used. 300 grams of powder is too much, so I was converted to 250 grams. Fangzi is a quantity of 450 grams of toast mold, the old rules, please see tips before making!
In addition to butter and salt, all materials are first expanded, and butter and salt are added to complete. Ps, after the salt method, you can also add butter for 5 minutes before adding salt, as long as the final salt is evenly mixed. ,
The basic fermentation is carried out to 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.
All three points, rounded, closed up.
Do not slack, just open it.
Roll up 1.5 to 2 turns and cover the cling film for 15 minutes.
After the relaxation is completed, it is opened again into a beef tongue. The small bubble next to it is pressed by hand.
Roll up 2.5 to 3 circles after turning over.
Close the mouth into the toast mold.
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.
In the preheated 180 degree oven, bake up and down for 30 minutes. Firepower time is adjusted according to your own oven. This picture is after three minutes.
At 10 minutes, the height freeze will not grow taller, and at the same time it is a little colored, then tin foil can be covered.
After the furnace is shaken, the mold is released, and the grilled net is cooled to the hand temperature and sealed. Thoroughly cool and then slice. This toast is too soft, be careful to take off the mold, I will wrinkle the next one for the sake of taking pictures.
The organization is extremely delicate and soft~
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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: Do not exceed 40 degrees of secondary fermentation temperature. 4: Don't be too barbaric. Regarding the number of coils, my picture may not be clear. In fact, the second time must be more than 2.5 laps, the number of laps is not enough, the structure of the toast will be loose, the baking tension will be poor, and the tissue holes will come out. Too big, there is also that the first lap is not too tight, and the strength is also lighter. 5: This toast has increased the amount of water, but the dough is not sticky. If your flour is not too bad, it is not recommended to reduce the water or increase the amount of water like me. The amount of water is easy to film, and the toast is softer. 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: This toast original should use white oil. I didn't use butter instead (in fact, I have lard in my house, but I don't want to use it). The emulsification effect of butter is not as good as white oil. If you want to get close to the original flavor of Pondomy, Or if you want a higher toast, you can reduce the proportion of milk powder or cancel the milk powder directly. 8: The original ice water is estimated to reduce the temperature of the dough. Now the weather is not hot, so I have not used ice water. It is room temperature water. If you do this toast in summer, it is recommended to ice water.