I have been training this toast bread recently and finally reached the stage of every success. Medium seed method, also known as secondary fermentation method. After the secondary fermentation stage, the bread can form a better network structure and produce a unique bread fermentation flavor. The secondary fermentation method has a longer period of fermentation and the dough has more mature effects and characteristics. The bread made by the Chinese method is very soft. The disadvantage is that it takes about half a day to do it. I am using the chef's machine to knead the dough, not handcuffs, it really does not have that strength. The following formula is the amount of two 450 gram toast molds. If you are doing one, you need to multiply the raw materials by 60%.
Knead the dough into a dough and ferment it in a warm place. To 3-4 times larger, about 2-3 hours.
Fermentation is 3-4 times larger, about 2-3 hours.
Tear the fermented dough into small pieces,
Then put all the material of the main dough except butter into the expansion stage.
That is, the dough can be thin, but it is easy to have holes.
At this time, you can add butter. The chef's machine is about 10 minutes, and you can reach the full stage. The so-called 'glove film', the dough can be very thin, not easy to break, even if it is broken, the edge of the hole It is also very smooth. (The chef machine is really a great invention, I have never been to this stage by hand.)
Place the kneaded dough on the chopping board, round it, cover it with plastic wrap and let him rest for 30 minutes.
The rest of the dough is simmered again, and the fermented gas is discharged and evenly divided into four portions. Rolling round, let him relax for 15 minutes.
The slackened dough is folded into an oval shape, and after being turned over, the upper and lower sides are folded in the middle.
擀 grow up and then roll up from top to bottom.
Put it in the toast mold, cover the lid of the toast mold, and find a warm place to ferment again.
When the dough is sent to the mold for eight minutes, it can enter the oven.
The oven needs to be preheated to 175 degrees in advance, then placed in a toast mold and baked for 35-40 minutes.
The toast after roasting should be taken out immediately, placed on a shelf to cool, then placed in a plastic bag, tightly closed, and the toast's skin will become soft the next day, you can slice and eat.