Like the creamy milk toast, the classmates who have done it say that they are delicious. Today, they add whole wheat, omitting eggs and milk. The thick milk is mixed with wheat, which is very attractive. ~~ This toast does not contain butter. Rely on the grease 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. This toast has a lot of whipping cream, and its ductility will be worse than that of ordinary toast, which means it is easy to break the ribs. Therefore, when you knead the noodles, pay attention to the moisture, do not dry too much, cause the gluten to form slowly, and this toast contains whole wheat flour, so You don't have to be full, 8 or 9 points. If you have water, be sure to reserve 30 grams! Don't say that it's been a long time for a horse to smash a mud. I like big water, but I must be fully prepared before the challenge. Otherwise, I will honestly reduce the water! Fresh cream toast link stamp here, https://www.xiachufang.com/recipe/100579964/ square is a quantity of 450 grams of toast mold. Please see tips before making!
In addition to salt, all materials are expanded and added to the salt to nearly complete.
The base fermentation is carried out after spheronization. The base fermentation is about twice as large, and the finger sticks to the powder and the hole does not retract and does not collapse, that is, the fermentation is completed.
Without exhausting, it is divided into 3 parts, rounded and closed upwards.
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. Next to the small bubble to press.
Roll up 2.5 to 3 circles.
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. The fermented toast surface should be very smooth, slightly elastic and not sticky. It's not smooth, it's sticky.
In the preheated 180 degree oven, the lower layer is fired for 35 minutes. Firepower time is adjusted according to your own oven.
10 minutes, the height is basically fixed, the surface is colored, you can cover the tin foil. Although there is no egg, the explosive power is not as good as the butter toast, but the toast height is still ok.
After the furnace is shaken, the mold is released, and the grilled net is cooled to the hand temperature and sealed. Thoroughly cool through the slices.
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As always, soft~~
Broken Mind 1: Whole wheat toast because of its particularity, (the whole wheat is weaker), so it can be 8 or 9 minutes, not to be complete. But the film must have toughness. If you like the rough taste of whole wheat, you can increase the amount of whole wheat flour, while reducing the amount of high-gluten flour, and because the whole wheat flour is more absorbent, it may increase the amount of water. (It's just possible, the water in this square is actually quite big.) 2: When you are working, apply a little oil to the rolling pin, otherwise it will stick. If it is too sticky, you can use a little hand powder, pay attention, whether it is oil or hand powder, Not too much, too much will affect the final finished organization. 3: The first fermentation temperature should be controlled at 28~30 degrees. Don't be too high. Even if it is refrigerated and fermented, do not ferment it at high temperature! Some students are 38 degrees at a time, and the dough is directly into a sponge. It is doomed to failure. Don't ask me why I am not tall? If you make a hair over, how can you grow taller? The secondary fermentation temperature should never exceed 40 degrees. More than 40 degrees, the yeast is hot! This toast is more fermented than ordinary toast because of its high oil content. 4: Don't be too barbaric. 5: The initial liquid amount of this toast should not be too small, at most 30 grams less than the square. If your flour does not absorb water, the dough can not be made too wet and sticky. Not only is it not easy to operate, but also the dough is too soft and stretched. 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.