Do not play cards as usual. The whipped cream was added to the side. The finished drawing of lard is stronger. It feels better than the Hong Kong-style toast that was previously transmitted. Don't worry about lard smell at all. Formulation of 450 grams of toast mold
In addition to lard, salt, all materials to expand, add lard, salt to the full stage, you can pull out the film. Put it in a warm place for basic fermentation.
When the dough is fermented to twice as large, the finger pokes and does not rebound and does not retract.
Press the dough on the panel a few times to vent the gas. Evenly divided into 3 parts of spheron. Cover with plastic wrap and relax for 15 minutes.
Take a dough, use a rolling pin to make an oval shape, then turn it over and roll it up from the bottom up. After the whole roll, cover it with plastic wrap and continue to relax for 10 minutes.
Take a loose dough and open it, then turn it over and roll it up. The number of turns is 2.5 laps. After all rolls, put in the toast box. Cover with plastic wrap and place in a warm, moist place for final fermentation. 9 minutes to the mold
200 degree fire preheating oven. Cover the toast cover. Place in the lower 200 degrees of the oven and bake for 40 minutes. (Siemens oven temperature for reference). If you do not cover the tin foil to be colored, avoid darkening. (Ordinary ovens may use 180 degrees of baking temperature to understand the temperature of their own oven, depending on their own oven).
Pour out immediately after baking, and let the oven cool down until the hand temperature is kept in a sealed bag. The next day, the taste is better.
The liquid of the dough can be increased or decreased according to the moisture absorption of the flour and the humidity of the local climate. The dough must be pulled out of the film, and the fermentation should be in place, so that the taste of the bread will be soft. The oven brand is different, the temperature difference is slightly different, and it is adjusted according to the temperature of the oven. The best fermentation environment is 28-29 degrees, the humidity is 75%, the optimal fermentation temperature is 36-38 degrees, and the humidity is 85. If the bread is found after the removal, the color of the side and bottom is shallow, the collapse is collapsed or the waist is collapsed. The phenomenon indicates that it is not fully cooked.