That fresh cream toast changed. Just want to see if the whey toast tissue is better than milk. Of course, I also made appropriate modifications to the formula based on the characteristics of whey. The result is a tissue that is almost the same, and the taste is almost the same. So, if you have a cockroach at home, you can use it. This formula consumes light cream and whey. The fresh cream toast comes from the knives senior blog. This toast does not contain butter and relies entirely on the oil in the whipped cream. The knife says that the oil has the effect of lubricating the gluten, but it also hinders the formation of the gluten. Therefore, the formula of the butter is usually added after the gluten is formed. The addition of the butter too early will obviously affect the formation of the gluten. Therefore, because this toast contains a lot of whipped cream, the ductility will be worse than that of the general toast, that is, it is easy to break the ribs, so pay attention to the moisture when drying the dough, so that the gluten formation is slow. Fresh cream toast link, https://www.xiachufang.com/recipe/100579964/ whole wheat no egg version recipe stamp here, https://www.xiachufang.com/recipe/100596664/ recipe is 450 grams toast The amount of mold. Please see tips before making!
In addition to salt, all materials are expanded and added to the salt to the full.
After spheronization, the basic fermentation is about twice as large, and the finger is stuck with the powder and the hole is not retracted and does not collapse, that is, the fermentation is completed.
All three parts, rounded, closed up.
Do not need to relax, directly open the oval shape.
Roll up 1.5 to 2 turns and cover the cling film for 15 minutes.
Open it again into a beef tongue. Press the small bubble next to it.
Roll up 2.5 to 3 circles after turning over.
Close the mouth and discharge into the toast.
The final fermentation was carried out in a warm humid place of about 38 degrees. The finger presses the dough and slowly rebounds, that is, the fermentation is completed.
In the preheated 180 degree oven, the lower layer is fired for 35 minutes. Firepower time is adjusted according to your own oven.
At 10 minutes, the height freeze will not grow taller, and at the same time it is a little colored, then tin foil can be covered.
The mold is shaken off the mold, and the grilled net is cooled to the hand temperature and sealed. Thoroughly cool through the slices.
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Made of burdock egg sandwich, the tissue is very soft.
Broken Mind 1: If you want the toast to grow taller, you must pull out the film, but the film should not be too thin. If it is too thin, there will be no tension. If it is thin, it will not break easily. This is a good dough. 2: When handling, apply a little oil on the rolling pin, otherwise it will stick. If it is too sticky, you can use a little hand powder. Note that no matter whether it is oil or hand powder, it can't be too much. It will affect the final finished tissue. 3: Do not exceed 40 degrees of secondary fermentation temperature. This toast is more fermented than ordinary toast because of the high oil content. If you mind, the yeast can be 4.2 grams of the original. 4: Don't be too barbaric. 5: The initial liquid amount of this toast should not be too small, at most 20 grams less than the square. If your flour does not absorb water, the dough can not be made too wet, not only bad operation, but also the dough is too soft, extended More than enough and lack of support. The most suitable hand feel for the dough is that it is easy to grab most of the dough, rather than sticking too much to the console. 6: This toast I used is the post-salt method.