Recipe: Pasture fresh milk toast

Home Cooking Recipe: Pasture fresh milk toast

Notes:

The formula is from Mr. Wu Keji's "Trust of the Staff" to be slightly modified. The amount of formula can be made into two mountain-shaped toasts, which increase or decrease according to demand.

Ingredients:

Steps:

  1. Home Cooking Recipe: All materials except butter and sea salt are put into the mixing bowl and mixed at low speed. ★Temperature must pay attention to control surface temperature! The liquid needs to be refrigerated, and the surface temperature can be controlled by wrapping the ice pack outside the mixing bowl to lower the surface temperature.

    All materials except butter and sea salt are put into the mixing bowl and mixed at low speed. ★Temperature must pay attention to control surface temperature! The liquid needs to be refrigerated, and the surface temperature can be controlled by wrapping the ice pack outside the mixing bowl to lower the surface temperature.

  2. Home Cooking Recipe: Mix at low speed and dry without even dry powder. After smashing, turn to thick film as shown in the figure. Add slightly softened butter and sea salt (if there is no sea salt, put 7 grams of salt in daily cooking).

    Mix at low speed and dry without even dry powder. After smashing, turn to thick film as shown in the figure. Add slightly softened butter and sea salt (if there is no sea salt, put 7 grams of salt in daily cooking).

  3. Home Cooking Recipe: Slowly whipped until the butter is absorbed (it will become wet after the beginning is normal).

    Slowly whipped until the butter is absorbed (it will become wet after the beginning is normal).

  4. Home Cooking Recipe: The full state is shown in the figure, and the elongation is good, and the thin and strong film can be pulled out, and the crack is not jagged and smooth.

    The full state is shown in the figure, and the elongation is good, and the thin and strong film can be pulled out, and the crack is not jagged and smooth.

  5. Home Cooking Recipe: Dough state: The glossiness is ideally not spread out, and the surface temperature is controlled within 26°c-28°c.

    Dough state: The glossiness is ideally not spread out, and the surface temperature is controlled within 26°c-28°c.

  6. Home Cooking Recipe: Put into the fermentation tank temperature: 24 ° c-28 ° c, time: 50-60 minutes or so (this is only a range of values ​​based on the dough state).

    Put into the fermentation tank temperature: 24 ° c-28 ° c, time: 50-60 minutes or so (this is only a range of values ​​based on the dough state).

  7. Home Cooking Recipe: The volume is about 2 times longer, and the puncture hole does not retract and does not collapse, that is, one fermentation is completed.

    The volume is about 2 times longer, and the puncture hole does not retract and does not collapse, that is, one fermentation is completed.

  8. Home Cooking Recipe: The dough is divided into 4 parts of the exhaust spheron, and placed in a fermenter at 24 ° c - 28 ° C or relaxed in a room temperature environment for about 20 minutes. Subject to the status: the exhaust gas can be easily opened without retraction.

    The dough is divided into 4 parts of the exhaust spheron, and placed in a fermenter at 24 ° c - 28 ° C or relaxed in a room temperature environment for about 20 minutes. Subject to the status: the exhaust gas can be easily opened without retraction.

  9. Home Cooking Recipe: Knife into a beef tongue, take off the big bubbles, turn over and gently roll up the growth bar.

    Knife into a beef tongue, take off the big bubbles, turn over and gently roll up the growth bar.

  10. Home Cooking Recipe: After the operation in sequence, relax in an environment with a temperature of 24 ° c - 28 ° C and a humidity of 75% for about 20 minutes (if the room temperature is relaxed, it needs to be covered or protected with air wrap).

    After the operation in sequence, relax in an environment with a temperature of 24 ° c - 28 ° C and a humidity of 75% for about 20 minutes (if the room temperature is relaxed, it needs to be covered or protected with air wrap).

  11. Home Cooking Recipe: The slack is completed, and the force is required to uniformly discharge the large bubbles.

    The slack is completed, and the force is required to uniformly discharge the large bubbles.

  12. Home Cooking Recipe: After turning over, roll up from top to bottom, as shown in the figure.

    After turning over, roll up from top to bottom, as shown in the figure.

  13. Home Cooking Recipe: Dough in one direction, evenly spread into a three-450g toast box. Send to the fermentation tank two temperature: 36 ° c-38 ° c, humidity: 70% -75%, time: 50-60 minutes or so.

    Dough in one direction, evenly spread into a three-450g toast box. Send to the fermentation tank two temperature: 36 ° c-38 ° c, humidity: 70% -75%, time: 50-60 minutes or so.

  14. Home Cooking Recipe: The dough is fermented to a height of about 8.5-9 % of the toast mold. Subject to the status: lightly pressing the dough will leave a fingerprint and slowly rebound, which means that the second fermentation is completed.

    The dough is fermented to a height of about 8.5-9 % of the toast mold. Subject to the status: lightly pressing the dough will leave a fingerprint and slowly rebound, which means that the second fermentation is completed.

  15. Home Cooking Recipe: Feed into the lower layer of the oven, fire 170 °c under fire 170 ° C, (if you can not adjust the upper and lower fires use 190 ° c), temperature time, please adjust according to their own oven temper. Bake for 40 minutes, add tin foil in time and continue to bake after coloring.

    Feed into the lower layer of the oven, fire 170 °c under fire 170 ° C, (if you can not adjust the upper and lower fires use 190 ° c), temperature time, please adjust according to their own oven temper. Bake for 40 minutes, add tin foil in time and continue to bake after coloring.

  16. Home Cooking Recipe: The furnace is forced to tap the bottom to shake off the hot air to release the mold. After cooling, it is wrapped in time to prevent air drying and aging.

    The furnace is forced to tap the bottom to shake off the hot air to release the mold. After cooling, it is wrapped in time to prevent air drying and aging.

  17. Home Cooking Recipe: After cooling, it can be sliced.

    After cooling, it can be sliced.

  18. Home Cooking Recipe: The organization is as shown in the figure, delicate and crystal-free.

    The organization is as shown in the figure, delicate and crystal-free.

  19. Made into a sandwich, super satisfied ~


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