O(∩_∩)O~ The title I have written, this toast is really not recommended to the point. This is a toast that is loved by our food group sisters. It is good to make, delicious and well organized. It is a toast that we all often do. I think a good way is that everyone can do well. Of course, the premise is that you need to know the basics of making toast. Not boasting, although I often make bread is taller, but this is more upright, and there is almost no concave or retraction. ———————————————————————————— In addition, in fact, I am a relatively objective food lover, good is good, no Good is not good, not chaotic. Fang Zi from Tao Tao Mommy's Sina blog, without any changes, Tao Tao Mommy is a very good blogger, recommended to the sisters who like to make bread.
The Polish material is placed in a container and mixed directly with chopsticks. Stir until the dry yeast is not visible. Cover the cling film for fermentation.
It can be fermented at room temperature or refrigerated and fermented. It mainly depends on the state of the liquid species. When bubbles or pores appear on the surface of the liquid, and the inside is rich in honeycomb shape, it can be used.
Deliberately reminded that the Polish fermented state does not look at time.
Put all the ingredients of the fermented Polish yeast head and the main dough except the butter into the bread machine, smooth it, then put the butter and put it to the full state. The complete state must have a tough membrane, the membrane is not easy to break, even if the hole is broken, the edge of the hole is smooth, not jagged.
The dough is fermented in an environment of about 26 ° C and is sent to 2-2.5 times as large. Use your fingers to pry a small amount of high powder, poke a small hole in the dough, slowly retract the hole (substantially not retracted), do not collapse. Note: The temperature of one shot should not exceed 28 °C, and the fermentation does not look at the time, only the state of fermentation.
Take out the fermented dough, gently press to discharge the large bubbles, divide the dough into 3 equal portions, and spheronize for about 15 minutes.
The loose dough is raised into a tongue shape, turned over, folded inward from 1/3 of the left and right sides, and then lengthened, pressed down the short bottom edge, rolled into a cylindrical shape from top to bottom, pinched the bottom, and can be placed In the toast box.
Put the toast box in the oven, put the hot water in the basin at the bottom of the oven, make a second hair in the environment of 38 °C, and send it to the toast box for 8 minutes.
The oven is preheated, fired at 180 ° C, fired at 200 ° C, the lowest layer, the actual temperature of 180 ° C, 45 minutes.
It’s beautiful to make a row.
1. Fermentation and fermentation, with special emphasis. Do not exceed 28 ° C for one hair and 38 ° C for the second hair. 2, all the fermentation, only look at the state, do not look at the time, we remember. 3, fermentation is the most important thing to do bread, you must do your homework. 4, toast is a slap, or a second smash, can be, does not matter much. 5, specifically remind everyone, the organization of the toast is cut, not to see the tears, of course, the tears are very fulfilling.