Today, I have a negative textbook recently made a toast spell, starting from the last time the Yakult began to break the peak! Broken peak ~ ~ organization is like, but ugly into this way, self-deception can not do, crying in the flour pile. . . . Another pumpkin toast pokes here: https://www.xiachufang.com/recipe/100583699/
All kinds of dough materials are mixed and kneaded into a dough, and the dough pot is covered with plastic wrap. After fermentation at room temperature for half an hour, it is placed in the refrigerator for 17 hours.
Take out the state as shown in the figure, the dough is fermented to the highest point, about 3 times (the refrigerator temperature is different, the fermentation of the dough may not reach 3 times is normal)
The fermented seeds are torn into small pieces (in order to stir evenly or evenly), and the materials other than the main dough butter are added together to form a smooth dough. Add butter when slightly gluten, continue to pick up a firmer transparent film
The dough is smoothed, and the plastic wrap is left at room temperature for 30 minutes.
After 30 minutes
The dough was weighed and divided into 6 small doughs.
Rolling round cover wrap 5 minutes
Take a loose dough and slant it into an ellipse
Rolled up in a cylindrical shape
Cover plastic wrap for about 15 minutes
Slap it flat with the palm of your hand, open it again into a beef tongue, and the bubbles at the edges are shot by hand.
Roll up from top to bottom after turning over
Three groups are placed in a 450 gram toast box
Fermented to an eight-point full environment at a temperature of about 37 degrees and a humidity of 75%
Put it into the oven in the preheated oven and bake it in the lower layer for 180 minutes for 40 minutes.
After the furnace is shaken, the mold can be cooled.
1. Please adjust the amount of liquid according to the flour, the environment and the degree that you can master. 2. The film pulled out from the face should be thin and firm, not too thin but not in place. Too thin film strength can not support the expansion of the dough, and the fascia tissue that is not in place will cause relatively large resistance to the expansion of the dough. It will also affect the expansion of the hot weather. When you knead the surface, pay attention to it quickly to avoid excessive temperature. Because the dough has undergone long-term refrigerated fermentation, it is relatively easy to release the film. 3. Continue the fermentation after the film is released. Place it in an environment of about 28 degrees. 4. The force should be gentle. If the dough has a large humidity, it can be mixed with a little hand powder or oil. Can not be overdose. Personally think that the oil is better, but it must not be too much. Drop a drop of liquid oil on the console, and wipe it off. It can be easily operated. 5. The fermentation is not recommended to exceed 38 degrees. Please pay attention to the ambient temperature to avoid excessive local temperature. The preheating of the oven should be sufficient. Before the fermentation of the dough is completed, the oven should be preheated in advance to avoid the dough from being overheated when the oven is not finished preheating. 7. The baking should be sufficient and the demoulding should be timely. Record the temperature and time of your own oven and mold, and the recipes are just for me and not necessarily for everyone. So please be flexible