The toast of the toast, the outer skin is crispy bite and slightly chewy, the more addictive the classic. Xiao Yan’s family used to sell it, but later it was not sold. One inquirer is a toast that is very popular in Japan. Many housewives will do it, and quickly find the most popular formula on the cookpad. I have a limited level of toast, so this time I just translated the recipes into Chinese and presented them to everyone. There is no added fuel, so if there is something I don’t understand, you can see what you can do. it is good. The following hin is important! Written in the tips estimated no one to read here: the highest gluten I use T65 (don't ask me the difference between T65 and T55 I use, because I have used malt powder in t65 ingredients), high-gluten flour I use the queen toast. Malt powder is the key to the ability to produce crispy skin. The first time I saw the crispy skin, I was deeply fascinated. It was like a diamond. There is no malt powder in China, only malt extract, the amount is 1 to 3% of the total amount of dough. I used 9g (equivalent to 2% of the dough). Due to the low temperature ripening with a small amount of yeast flowers, the original flavor of wheat is maximized. First sauce, do it!
All materials except butter are kneaded and then added with butter to pull out a firm film. The exit temperature at this time is preferably 26 degrees.
Put the oil in the pot and put it into the dough cover plastic wrap. Ferment it to 2 times in a 27 degree environment, about 70-80 minutes.
After taking out, the exhaust gas is rounded and fermented to 2 times larger, 30 to 40 minutes.
After the completion of the hair, it is divided into two doughs and spheronized for 25 minutes. Then it is shaped into the mold.
Fermented to a little bit above the toast box in a warm, humid environment of 30 to 35 degrees. It took an hour.
Spray water on the surface and place in a fully preheated oven and bake at 200 degrees for 35 minutes.