Compared to the great god, the toast hair is not too much, and I dare not take the axe. However, I have accumulated a little bit of feeling and want to share it here. Maybe I can help you make better toasts. Some students who have done toasting in the hairs have said that the formula is not detailed enough. In fact, Mao was originally recorded. Come down and see for yourself, then the hair will slowly add up. The hairy experiment has been carried out with toast, liquid toast, sponge yeast toast, and soup toast. The most done is the middle species. Since the use of the starter and the soup, there has never been a direct method, because the aging is too fast, the softness and the volume of the finished product are not satisfactory. In fact, using a simple starter, the bread made is quickly raised several levels. Simply talk about the feelings of hairy hair on different starters and soups: First, the fermented head is similar to the noodle in the Chinese noodles. It is part of the flour in the pre-fermentation formula. The long-term fermentation can lead to the natural sweetness of this part of the flour. More aroma is released by the action of the enzyme. The soup does not belong to the yeast, because the soup does not ferment the flour in advance, but takes advantage of the increased water absorption after starch gelatinization, so that the dough can absorb more water than before, thus making soft bread. . The soup is suitable for toast and sweet bread or even soft European. Medium species: The most popular species of hairy hair is because the hair of the handkerchief is found to be particularly labor-saving, although the dough is only required to be simple to smooth and does not require gluten, but in the fermentation of the medium species. The dough is constantly growing and the tendon chain is exercised, so the middle of the fermentation has a certain degree of gluten. After adding the main dough, the film is quickly released. I will elaborate on other recipes. The advantage of the middle seed is that the finished product is bulky, the aging speed is slow, and the fermentation degree is easy to control. Suitable for toast, sweet bread. The liquid type also became the Polish yeast head with a 1:1 ratio of water to powder. Because it is a liquid starter, it can reduce the dough gluten. It is usually used in doughs that do not require high gluten, such as simmering, European bags, and of course toast and sweet bread. The bread made from the liquid yeast is characterized by a dense tissue that can be torn into thin pieces, soft like cotton wool, and has the natural sweetness of flour. If you encounter a natural yeast formula with a water-powder ratio of 1:1, you can use liquid seeds instead of natural yeast, which is certainly a bit different than natural yeast. A large amount of nutritious sweet bread with butter, sugar and milk powder. The aroma of the flour has been covered up by the above materials, and the natural sweetness of the flour is not tasted. Therefore, it is not necessary to make a complicated yeast head, and it is only necessary to simply make a soup to achieve a soft and moist target. How to judge the degree of fermentation? First understand the purpose of fermentation: a fermentation is to release the taste and maximize the dough. Therefore, after the fermentation is completed, it is necessary to reach the hand poke without retracting (retraction indicates that there is room for expansion), and does not collapse (collapse indicates that the dough tendon chain has been broken). The secondary fermentation is to achieve a proper volume of the dough and to have different degrees of expansion after entering the oven. Unlike the main fermentation, the dough should have the ability to continue to expand at the end of the second fermentation. The best way to judge is to reach the fullness of the mold by hand rather than simply. The simple method is to gently press the side or surface of the dough with your fingers to see the rebound speed and extent of the dough. If the quick and complete rebound indicates that the dough has the capacity to grow, the fermentation is not sufficient at this time. Because the strength and elasticity of the residual chain are too large, the surface of the dough after the baking will burst and form a tear. It affects the appearance of the finished product and the uniformity of the tissue, and the bread volume is not optimal. If only a part of the pressed pit is slowly rebounded, the secondary fermentation of the dough is basically completed. If the pressed pit does not rebound at all or even collapses, the dough will continue to expand after it enters the oven, but the dough tendon chain itself has no expansion ability, it will break the chain and the bread will collapse. .
Use a microwave oven to make a soup~ Mix the bread powder and water of the soup in a microwave oven bowl, put it in a microwave oven for 10 seconds, remove it with chopsticks, and put it again and again for 3 to 4 times until the batter is very thick. Thick, paste-like, let cool, spare, cool and cover with plastic wrap. It works better after 1 to 3 days of cold storage. But the shelf life is only three days oh ~ you can also use a small milk pot to slowly heat, stir while superheating, to create a swirling thickening and then let off the fire.
Mix the soup and the main dough material except butter, salt and yeast must be placed separately. Add water slowly, first add 30 ml, slowly adjust to the best according to the water absorption of the flour. Knead the dough to pull out a thicker film. The fur is usually dried in a bread machine until there is no dry powder. At this time, the dough is still dry. Take it out on the chopping board, put a bowl of water next to it, and knead the dough, then slap it on the dough. Because the dough of the handcuffs is in direct contact with the air, the water evaporates faster, so the amount of water used is much larger than that of the machine. Adding on the side of the side, I feel a little dry when I feel dry. Until you can easily fall the dough.
Add butter to the full stage. Before using butter in winter, you need to soften the butter beforehand. Otherwise, hard and hard butter will be difficult to distribute evenly in the dough, but it will not melt into liquid.
The dough is covered with plastic wrap and fermented to twice as large, and the fermentation is completed when the finger is poked into the dough without retracting or collapsing.
After taking out the dough, slap it flat and divide it into two equal pieces. After rolling, respectively, cover the cloth with a damp cloth for 15 minutes. This step is important, and the proper rest of the dough is for better operation in the next step. Hard and tight dough will break the chain.
Roll the dough up and roll it up, try to drain the air from the dough, and break the air bubbles. This step will make the toast tissue very uniform, without big holes, with the film in place and just the right fermentation, you can make the dense Uniform, beautiful organization. Please carefully check the air bubbles on the edge of the dough and be sure to crush them once found. Cover with a damp cloth and continue to relax for fifteen minutes.
Roll the dough up again, roll the short bottom edge and roll it up, pinch the interface, and drain the interface down into the mold. The strength of the rolls should be uniform, and the dough should be full after being rolled up. Too loose and too tight are not conducive to fermentation and expansion. The surface must have tension so that the toast will fully expand smoothly.
Put the toast box in a warm and humid place for the final fermentation, be sure to create a certain degree of humidity. The method of hairing is to spray water into the fermentation tank every 20 minutes. There are many recipes that say that the flat top is fermented to nine points, and the mountain shape is fermented to eight points. Everyone has mastered a more scientific judgment method and can avoid worrying about the degree of secondary fermentation. The preheating oven is started ten minutes before the end of the second fermentation in summer. Because of the high room temperature, it may take a little more than a few minutes to over-feride.
The oven is preheated to 170 ° C and a thin layer of egg water is applied to the surface. Household small ovens generally have a high temperature, so you only have to do a few times to master the temper of the oven. The toast is usually 155 ° C under fire and 150 ° C. The baking of the toast is better than the lower fire, because if the ignition temperature is much higher than the lower fire, and the dough is not fully expanded, the dough will quickly form a thick shell, resulting in insufficient expansion of the dough. To the maximum. The whole color of the whole egg liquid is dark orange. I usually dilute the egg liquid. The baking is light orange. The whole egg yolk is the local gold. The diluted egg yolk is a lighter local gold. What is not brushed out is the golden color of the original color of the bread. If the milk is brushed, the lactose is slightly reddish brown. Generally, when brushing the surface, it is a thin layer. If you have patience, you can brush it twice. Do not brush the heavy liquid. The baking dish is everywhere. It is gentle, just like snoring for yourself. A large, light sweep of red, evenly distributed over the surface of the dough.
Put in the bottom layer of the oven and bake for 40 minutes. After the middle of the coloring, cover the tin foil, immediately release the mold after baking and put it on the baking net to cool. The toast is not toasted, and the toast with a large water content increases the baking time appropriately. Be sure to cool and cut again, because the toastless tissue that is not cool is not completely dry, and it will crush the tissue when it is cut. In fact, waiting for the bread to cool is also a process of ripening the bread.
The step chart will be added slowly. Welcome everyone to correct the mistake and add it.