This recipe is constantly being repaired. Recently, the baby asked me how to make the toast. According to my personal situation, the answer is: completely according to the formula. Then I write a recipe directly, I want to tell everyone to do it according to the formula. It is the soul of the success of the toast. Why does it fail? Because some of the requirements that must be met have not been reached, and I have neglected it. In fact, my level is also Very limited, so I have not made a really perfect toast ~ I have been practicing toast recently. From a technical point of view, the conditions at home are limited, and the true toast conditions are in place, and there is no such thing! Moreover, the appearance will be ugly, but, at home, we can lower the requirements, organize the tissue to be delicious, brushed and chewy, and not over-headed without acidity, right? Affirmation: All the methods in this recipe are purely my own way, and I can't judge whether it is authentic~ (The source is written in the bread book, shared by the gods, and felt by myself.) Dear, according to their own situation, discretion Change plan ~ This toast is a small bread recipe of Tracy Yi Cai, according to personal feelings, slightly modified into a toast recipe. The original link https://www.xiachufang.com/recipe/100499934/. Why choose this formula? First, the most important, because it is delicious! ! I have done it four times and it’s all good. The milk is strong, the skin is easy to caramel, and the tissue is brushed and dense. Second, I have limited ability and will not create innovative formulas. Thanks to Yi Cai sister for sharing here! Third, there is cream cheese (protein content 3%, fat content 15%), in which various amino acids enter the gluten structure, which hinders the gluten water absorption and hinders the formation of gluten. At the same time, it will increase the kneading time, the fermentation time will become longer, and the dough will be loosened (the feeling is obvious when the second hair is made), so the order of kneading is special. If you don't order the film, you can't get out of the film, don't ask me why, because I don't know ~ four, the modulus is large, around 530g, the toast is taller, confidence will be enhanced. (Strictly for yourself, you can try the modulus of 500g, see how high the president is!) In addition, pro, the focus of this recipe is not on the recipe, in the sense of the visual and hand touch on the dough Feel. In fact, this is a recipe that requires more practice and more contact with raw materials. Work hard, bread will not let us down! Next, my toast production process diagram will be very cumbersome! ! ! Dear, look at the tired or the content that you already know will be automatically passed, ok? Why are there so many key points, because toast has only two states, delicious and unpalatable, no intermediate state! Only each step is controllable, can be delicious and good-looking, smells fragrant! ! ! I have always been in a state of closed doors, can only provide my own feelings, throwing bricks to attract jade ~ pro, have new discoveries, and accept a hundred flowers! ! ! Because bread is infinitely possible!
First introduce special tools: temperature and humidity meter (temperature reaction is not sensitive, humidity response is very fast.), needle thermometer (sensitive to temperature reaction, measuring dough temperature, measuring the temperature of one hair second, that is, outside the toast box Temperature.), macaron thermometer (sensitive to temperature, and temperature over-threshold alarm system. Used to measure the temperature inside the toast box when the second hair is used.) My usual body temperature is calibrated to the thermometer. Then the whole process is used together with three thermometers. Next, I will always emphasize that the whole process of making bread is closely related to ‘’dough temperature’. Because the activity of yeast is temperature controlled.
Then there is the hand powder, which will be used frequently in the later stages of production. It should not be too much, and more, the inside of the dough forms a dead surface, which is the reason for the deposition inside the toast. The way is as shown. The key: first put a thin layer on the countertop, which is basically invisible to the naked eye! ! ! Then roll the dough on the table top, and the dough is covered with a thin layer of flour, which will not stick to the dough stick, nor will it stick to the countertop or stick to the hand. Playing with a large amount of water, it is not recommended to use hand powder. Use the cooking oil directly, drop a few drops onto the table, wipe it by hand, and roll the dough on the table.
The room temperature is very low, only 13 ° C, the temperature is very unsuitable for the dough. Room temperature 25 ° C is more suitable for bread. So take measures such as butter, salt, cream cheese, as well as a toast box and a piece of wet cotton cloth, which are placed in a fermenter at 25 °C in advance. (Butter is a paste at a temperature between 17 ° C and 35 ° C, which is good for the film to be released from the dough. The temperature is increased for the toast box and the wet cotton cloth, which is good for the second rapid fermentation.)
My bread machine is not easy to film, and the film is released in a wake-up manner. Key: In addition to yeast, butter salt, and cream cheese! ! ! Other raw materials, bread machine noodles 5min into a group. That is to reach the second stage of the kneading stage, the ingredients are mixed evenly, and the surface of the dough is pitted. At room temperature of 13 ° C, wake up for half an hour, naturally forming a gluten net.
After half an hour of refreshing at room temperature, it goes to the third stage of the expansion of the kneading stage, and it is the initial stage of expansion. The dough is thick and the holes are serrated.
When the face is finished, add the cream cheese. Note that after adding the cream cheese, the dough will become sparse. Be patient, knead the dough for 5 minutes, and the cream cheese is kneaded. In this process, be careful to manually scrape the cylinder with a spatula to help the cheese to be evenly distributed.
Add the cream cheese and knead the noodles for 5 minutes. The dough is very smashed, nothing. At this time, 3 g of yeast yeast was opened with 5 g of milk reserved for weighing. Join and continue to simmer for 10min.
After adding the yeast kneading dough for 10 min, the film was released: the dough was already smooth, but it was still in the expansion stage, thick film, but the film had a thinning feeling, and the hole was serrated.
The state of the film in the expansion phase is judged. Key: The best time to add butter salt after the dough reaches the expansion stage! ! ! The expansion phase indicates that the protein has absorbed water and the S-S bond between the proteins is basically formed. That is, the lateral and longitudinal skeletons of the gluten net are formed. Adding butter and salt that prevent the formation of the skeleton, but can enhance the ductility and toughness, can basically produce the film! ! ! Then add the butter salt and continue to knead. (The role of butter salt is to lubricate and strengthen the gluten net. If the butter salt is added too early, the skeleton of the tissue is not easy to form, and the surface of the butter is old and there is no beautiful film. There is a film with insufficient toughness.) Note: The amount of butter on this side is moderate. Formulas with a small amount of butter are added too early, and the problem of filming is not large. Formulas with a large amount of butter require experience to control the timing of the addition. It may also be in the early stages of expansion so that the butter is easily mixed. It may also be because the amount of liquid is large, the expansion phase is very fuzzy, and the film is not tough and needs to be in the late stage of expansion. Dear, discretion - purely personal experience, dear, if you fail, you are not responsible! ! !
After adding the butter salt, the bread machine is kneaded for 10 minutes, and the butter salt has been kneaded. The dough is still in the expansion stage, the hole is serrated, and the dough is shiny and can continue to lick. When the hole is smooth, the dough matte can end.
After the face is continued for 5 minutes, the face is finished. That is, when the butter salt was added for 15 minutes, the film was released. Key: matte film surface at full stage, smooth hole, and no filament on the film. And there are many white bubble spots on the membrane, which is the oxygen necessary for yeast to ferment aerobic respiration. The whole kneading process is 5min, 5mm, and 30min. The film is finished. I tried three times the amount of the recipe, using the chef machine for 22 minutes to expand, add cream cheese, add butter and simmer for 13 minutes. A total of 35 min of film.
When the dough is finished, the dough temperature is preferably between 25 ° C and 28 ° C, which is good for the first fermentation. Key: The first fermentation must be ''slow fermentation'', the dough is fully cooked, and the ambient temperature is below 28 °C. Today at room temperature 13 ° C. After finishing the dough, the dough temperature is 16.5 ° C, and the temperature is low, indicating that the time of one shot will be very long. In the 25 ° C fermentation tank, it took two hours.
Judgment at the completion of the first fermentation. Dear, you need to see the text in the picture. The key: the hole does not retract, the funnel is below the hole, and the bottom of the hole is open. There is a ‘’ sand, sand’’ sound in the hole. (Recently discovered: 1, ''hole'' must not be retracted, it is considered complete!! ''Under the hole'' must be retracted, it is a good dough!! (To retain some of the elasticity of the gluten net For the following steps.) 2, the degree of retraction below the hole: if the bottom of the hole is completely closed or not closed, then the ''funnel shape'' or ''reverse cone'' can end the fermentation. '' The toughness of the tortoise's toast will be stronger, and the relaxation time will be extended. 3. The 'hole' does not retract, and the 'below the hole' does not retract at all. It becomes a 'cylindrical'. The problem is that the bottom is likely to start over-fermentation. The relaxation time needs to be shortened, and there may be cases where the second hair is not fully fermented, the dough tension is not enough, and the dough begins to collapse.)
It is also the dough when the first fermentation is completed. Key: After turning over, the bottom is ‘’hive’’.
It is still the dough when the first fermentation is completed. Continue to judge, the bottom of the hole, the hole and the hole are not retracted at all.
When the hair is finished, the dough temperature is about 25 °C.
Divided, rounded, need to be covered or cling film. The room temperature is too low, and it needs to be placed in a 25 °C fermentation tank to prevent the dough from cooling down.
Judgment when the slack is completed. Key: Fingers press the dough, there must be a slight rebound! ! ! There is a rebound, and the dough has an inflated stamina when it is second.
As shown in the figure, the meaning of micro-bounce is: there is still a pit after the rebound, just a small point than the pit.
The air conditioner at home was broken and I didn't have time to fix it. At room temperature only 13 ° C, I opened the electric heater, open the oven to warm the environment. However, when it is relaxed, the dough temperature has stayed at around 21 °C. The key is very important: at the beginning of the second round, the dough temperature is 25 ° C to 28 ° C, which can ensure that the dough temperature rises to 32 ° C to 35 ° C when the second shot. In a state of rapid fermentation! ! ! The dough temperature is low, then there is a long time in the second hair temperature, and stay in slow fermentation, and then quickly ferment, the toast is not big! ! !
Start the roll and start with an ellipse. The key to grasping the degree of the roll: it must be for the dough to enter the mold, the dough still retains elasticity! ! ! Pry open on a flexible dough with moderate strength. The strength is too great, the organization is damaged, and the gluten is forcibly torn. The strength is too small, the dough is inherently elastic, it is not easy to open! This step requires more practice! ! ! And the control of the size of the file should be appropriate. The key: the control of the coil is to enter the mold width of 6cm to 8cm, so there is no deposition on both sides of the toast! ! !
The rolling pin is shown on the upper left and lower right sides.
Rolling pin as shown, left lower, upper right side
The first time the dough is finished, the dough is rectangular.
After the first roll is rolled into a rectangle, there is a strong stretch of the dough, and the dough is not in a natural elastic state. Key: Lift the dough and restore natural elasticity! ! !
Folded at 1/3, ie 1.5 turns.
When the first roll was completed, the dough was 4.5 cm wide and 15 cm long.
Whether a second slack is required after the first roll: This formula does not require slack after the first roll. Other recipes need to be based on the dough state. The principle is not to tear the dough, then you can pick up 23 to 25cm~
The second volume.
The dough is 6cm wide and 23cm to 25cm long. It can be rolled two and a half times. Supplement: I have tried the 20cm roll and can roll 2 times. There is a difference between the toast and the head of the 2.5-ring roll. Two rounds of tissue: loose, soft texture. And the toast is higher. Organization of 2.5 laps: I like it very much, it is as dense as a quilt, and the feeling of fullness is stronger~ Then, the requirements for the second hair are high, the control can be as long as the position is high, and it can only be practiced continuously~ Volume 1.5 The organization behind the circle, in my opinion, will fail very much. The hole is large and rough, unlike the state of bread. It is tasteless, and it is a pity that it is a pity of 2 laps and 2.5 laps of toast. It is sprayed with water before meals. The taste is slightly different, but it is very delicious. According to personal taste, choose your own~
Key: When the roll is finished, lift the dough and restore natural elasticity. That is to retain part of the elasticity, which is conducive to two expansion! Bread has to be stretched by this elasticity.
The roll is 6cm to 8cm wide and has no deposit on both sides.
Key: After the dough is put into the mold, the temperature inside the toast box rises to 35 °C when the second shot is made! ! ! ! As shown in the figure, the toast box is vented with a 'wet cotton cloth' for heat exchange with the external environment. ‘’Re-capped, the lid is ‘’ insulated for the cover, ie the dough is heated evenly above and below. This step is my personal understanding of the way I came up with. This can ensure that the dough fermentation speed is consistent, and the state is judged accurately when the second hair is completed. The organization can be dense, the bottom is not deposited, and there is drawing! ! ! It’s delicious! The most important thing is: in the second round, the temperature inside the toast box must be maintained at around 35 °C! ! ! ! In this way, the second time will be in the 1 hour to 1 and a half hours left. Note: You can clip the cotton out of the clip, that is, tightly wrapped with the lid. When the cover is uncovered in the middle of the second round, the cotton cloth is uncovered together, which is convenient. This side of the 530g into the modulus, quite large. The temperature is suitable, the second shot will be full, and it may overflow. In the second period of the second round, if the model is almost full, you have to take off the cover and continue to send it.
The picture above shows the temperature of the dough in the toast box when the probe of the macaron thermometer is placed in the toast box. The external temperature measured by the probe thermometer can be consistent, indicating that my preheated toast box and the method of humidifying the cotton cloth on the toast box are feasible! ! The temperature and humidity at the second shot should not fluctuate too much! ! Use warm water (not boiling water) to create humidity, and the space between the warm water and the toast box should have a separate board (such as a sideless baking sheet) to avoid excessive local temperature of the toast box. Moreover, even if there is an electronic temperature-controlled fermenter, the temperature inside the fermentation tank will not be uniform because the temperature difference is required for heat conduction. I used to put a needle thermometer on the top and bottom of the toast box. It is observed that there will be a temperature difference between the top and bottom of the toast box, and it needs to be adjusted to below 38 °C. About the second fermentation. The ambient temperature must be between 35 ° C and 38 ° C and the humidity between 75% and 85%. Time is between 40min and 1 hour and 40min! The second time is more than two hours, indicating that the dough has been in a low-temperature slow fermentation state, and it will face a problem of long growth. The key: humidity can not reach more than 85%, more than 85% indicates that the temperature of the steam is high, and the toast skin is easy to collect water vapor. Regarding the second temperature, the yeast growth rate is the fastest at 35 °C. For every 1 °C drop in temperature, the fermentation completion time is delayed by 10 min to 15 min. Every 9 °C drop in temperature, the growth rate is doubled! ! ! 35-9 = 26 ° C, the dough temperature is 26 ° C, the first need for slow fermentation and the second need for fast fermentation of the critical temperature! ! ! Very important! At the beginning of the second round, the dough temperature is preferably between 26 ° C and 28 ° C, so that the second hair can quickly enter rapid growth. The toast can grow taller, and the nutrients and aroma of the raw materials are not lost. My total control of this step is not good~~
The judgment at the completion of the second round. Dip your fingers, press the surface of the dough, and bounce back! ! ! Fully rebounded, the bottom is not fully fermented, after baking, there must be sediment at the bottom. No rebound at all, it is going to be over-fermented. Either it is not tall, or it is rough, or it smells like wine. I recently talked with the kitchen friends about the second-level judgment problem and came to the conclusion that there is a state that is slightly stronger than the rebound. At this time, there is no deposition at the bottom, and there is a rise in the upper part after baking. This should be a critical state! ! ! Dear, interested, you can look for it~ my toast is easy to grow into no trace, still looking for ~
The above picture presses the middle dough and bounces back.
Then press the dough next to it, the strength is a little bigger, press the deep pit, and bounce into a shallow pit! !
After the dough bounces back, it becomes a shallow pit.
After baking in the oven for 7 min to 10 min, the skin is colored with tin foil. It is best to cover three layers ~ or as shown above, the solution for saving things: directly on the completion of the second round, cover three layers of tin foil, and then into the oven to bake. In this way, the process of baking the tin foil for 10 minutes is omitted. Cover three layers of tin foil: this can ensure that the skin and the surrounding baking speed are the same, so look at the skin color, you can know whether the color of the toast box is baked ~ directly into the preheated 180 ° C oven, the middle and lower layers, my oven 41min To 43min. Time needs to be adjusted according to your own oven. Also in the last 5 minutes, uncover the tin foil to see the color of the skin, you can know that the roast is not baked ~
At 180 ° C, my oven is baked for 41 to 43 minutes.
Organization chart, snowing the day before, shooting in the snow~
The toast figure in the snow was made for the third time, 16cm high. At room temperature, the temperature is about 20 °C. But the three peaks are not consistent. This picture is the fourth time. The room temperature is too low, not long and high, 14.5 cm high. The room temperature is too low. When the second hair starts, the dough temperature stays below 26 °C for a long time, and the length is not high. It is such a spirit! ! ! (35 °C yeast activity is the highest, drop 9 °C activity is doubled, 26 ° C and 35 ° C just 9 ° C difference, pro, what do you think?)
This figure was before, at the beginning of the autumn, when the room temperature was right, once, the height was 17cm.
It is the toast in the early autumn, baking map, the one 17cm high.
I wrote so many steps. If you are unsuccessful baby, please check the cause yourself. From the raw materials (flour protein content, yeast activity), to the use of the tool, to the state of the membrane, to the easy-to-ignore fermentation, the dough is heated uniformly (uneven, the fermentation time is not in the normal time), and the temperature at the second hair is to be The time continues to be consistent (there must be no change in temperature fluctuations too much), the judgment of the dough state needs to be eliminated one by one - the actual analysis can not be the reason, the actual dough state is clearly described or with the map, in my Within the scope of ability (the range is very small, don't be too oh ~), may be able to help, maybe not ~ In addition, pro, ''modification formula'', after the abnormal situation, you can not analyze, please adjust the solution ~ Finally affirmed: coveted harmonious chat atmosphere, do not like do not spray, master do not spray! ! ! Treat each other with courtesy! ! Friendly reminder, the message can be called ‘’bud ’’~
Summary: First, the entire process is looking for a balanced process. 1. The balance between protein content and water volume. More water, no toughness of the film. Less water, the membrane is too tough. Fermentation can not be opened, not long. 2. Balance of dough ductility and elasticity. That is, within the maximum elasticity of the dough, the most carbon dioxide is produced to spread the dough. A common feature of carbon dioxide gas and gluten is that it can shrink, so it has a long-lasting relationship. The elasticity is not enough to break the gluten net, either the protein content is low, or it is too much water, or it is over-fermented. The second carbon dioxide is not enough, that is, the fermentation is not sufficient, and the tissue is not opened, and deposition is formed. 3. The balance between aerobic and anaerobic respiration of yeast. If all are done in a critical state, then, pro, the general existence of God ~ Second, the article mentioned 26 ° C in many places, in my opinion, a very critical temperature. 1. The room temperature is higher than 26 °C, and the dough temperature is easy to exceed 28 °C when the dough is kneaded. The dough is soaked, the bread won't taste good~2, when the dough is finished, the dough temperature is 26 °C, which is good for a slow fermentation, and then the fermentation time will not be very long. 3. At the beginning of the second round, the dough temperature is 26 °C. Even in the second round, the ambient temperature is definitely higher than the dough temperature. There is a temperature difference between the inside and outside of the dough, but the inside and outside are also between 26 ° C ~ 35 ° C, the overall fermentation speed is in a state of rapid fermentation. Third, I have been wondering, what kind of bread is delicious and resistant to preservation? 1. The film should be tough and ductile. 2. When the first shot is completed, the hole does not rebound, and the hole must be ‘’micro rebound ’’! 3. The dough when slacking the curls must be ‘’micro rebound’’! Strong rebound is not right, it will tear ~ 4, when the second round is completed, the dough surface should also be ‘’micro rebound ’’! 5, even the baking is completed, press the skin after cooling, also ‘’micro rebound’’. The above process shows that while the dough consumes gluten elasticity, it also retains part of the elasticity. This kind of bread has brushed and scented, I like it very much. Dear, brainstorming, what do you think?