The porphyrin has a light wine and a soft vinegar taste. The sweet taste is used to partially replace the finely processed fine sugar, which can be closer to nature. It also retains a considerable amount of aromatic esters produced during fermentation, and the bread exudes a chic fragrance. Fang Zi from "Delicious Bread Craftsmanship" The formula is changed by myself and is suitable for 450g toast.
Put dry materials such as flour, sugar, salt, milk powder in a large basin.
Mix warm water and porphyrin, pour in yeast powder, mix well and add to the powder.
After stirring with a chopstick to form a dough without dry powder, cover with a plastic wrap and put it in the refrigerator for more than 30 minutes. (This method I learned from the snow without frost, so the water absorption of the flour will be better, if you are too troublesome, you can directly lick)
Remove the dough, pour out a large film, and add white oil (butter) to the full stage.
Cover with plastic wrap, basically ferment for 50min (about 28 °c at room temperature), to 2 times larger.
Take out and divide into two groups, spheronize and separate the fermentation for about 10 minutes.
The dough is kneaded, rolled into a strip of dough, folded into a u shape into a 450 g toast mold, and finally fermented for 45 to 50 minutes (room temperature 32 ° c).
Ferment until the end of seven minutes into the 205 °c oven for 35 ~ 40min, take out the cooling and slice.
This toast tastes lighter, and you have to chew it carefully to taste the taste of the taste. However, it seems that it has an improvement effect, and the interior is very soft~