Toast has been done many times, and there are not many headshots. These days, I suddenly rekindled my enthusiasm and wanted to study the mystery. After a few days of practice, the toast was from 11cm, 12cm to 13cm, 14cm, then 15cm, to the next 16cm, 17cm, and finally hugged out of the oven. Hot iron, make some records here. Happy to share with everyone toast. Fangzi refers to Pontomi of leibaobao. Here, pay tribute to the older generation.
1. Pour the flour, sugar, and water into the bread machine to open the first side. 2. After 15 minutes (my bread machine and noodles function for 15 minutes), add yeast, start the second kneading process, and after 5 minutes, add butter and continue to the end of the program. (The dough at this time can pull out the large film, that is, the expansion stage. See Figure 3. You will find some dough left on the test, see Figure 2. Prove that your dough is wet enough.) 3. Open the third time After the kneading procedure, add salt after 5 minutes and continue to the end of the program. (At this point, the dough can already pull out a thin and tough large film, even if it is broken, the edge is very light, that is, the complete stage. See Figure 4.) Thin and not easy to break the film is the key to making a high toast one.
Place the kneaded dough in a fresh-keeping bag, place it in a cylindrical container, and gently press the dough to evenly distribute it in the container. Then, put the lid on the bread machine and close the bread machine lid for basic fermentation. (The bread machine does not need to be plugged in, and the temperature generated when the dough is just used.) The base fermentation temperature should not be too high. If the fermentation speed is too fast, it will easily overshoot and affect the tissue of the toast. (Shenma humidity first put aside, you let me use the 啥 tool to measure how much humidity my house is)
Remove the dough when the dough has risen to 2 times its original volume. (You can draw two lines on the container to mark the height of 1x and 2x, which makes it easier to observe the degree of fermentation.)
Apply a thin layer of oil on the chopping board and pour the fermented dough. The dough is very soft at this time. Don't be afraid. Let's pick up the sleeves and witness the emergence of the head-to-head toast! (Exhaust things stay behind and deal with it)
Apply oil to both hands and apply a slight touch on the knives. Divide the dough into 6 portions, then round it, close the mouth, cover with a damp cloth and relax for 15 minutes.
After relaxation, take a dough, smooth face down, open, and then roll up and down. (A little oil is also applied to the rolling stick. If there is obvious air bubble in the center of the dough, use your fingers to gently rush to both sides, press the bubble, the movement is gentle, and the iron palm is tender.)
All dough was so finished, covered with a damp cloth and allowed to relax for 15 minutes.
After the slack is finished, the smooth side is facing down, and then opened again, then rolled up and down, and placed in the toast box. Put a wet cloth on the toast box, put it in the oven, put a bowl of hot water of about 60 degrees on the lower layer, and turn on the oven fermentation function for 5 minutes (my oven temperature is 30 degrees higher, so I adjust the upper and lower temperatures to zero degrees, In this way, the actual temperature in the oven is at least 30 degrees. During the half hour, the fermentation function is turned on for 5 minutes, and the hot water is changed. The temperature of the second hair should not exceed 40 degrees, preferring it to be slow and slow.
Seeing that the wet and sticky dough has just become a white fat man is not a little chicken frozen. Well, poke with your fingers, the dough is slightly bounced, well, preheat the oven.
At the same time, use tin foil to make a small lid on the fat people. After warming up, quickly send them in. Then, put on your helmet and watch the oven rise to see your tall and powerful toast. You will see him so passionate, breaking the shackles of his head and struggling to go up. He is showing you that these hours of effort have not been in vain, he has to re-enter the heat pipe! The temperature is 170 degrees, 50 minutes.
See that he is so bright. The tragic picture will not scare people here.
1. Water, use warm water in winter and cold water in summer. 2. Flour, the golden image I used. The brands don't have the same amount of water, don't want to worry about it. Let's use it first. The dough is wet and some are more likely to come out. 3. A cylindrical container is used for this purpose, which saves the trouble of taking a finger to poke. 4. The dough sticks to the hand. When shaping, pour some oil on the side of the chopping board. Apply a small amount of oil several times. Do not do too much at one time. Even the powder is counted. (Ah, just apply hand cream to protect your hands.) Treat the dough with gentle and gentle movements. 5. The fermentation temperature cannot be high. The temperature of the oven's own fermentation function is too high. Now the room temperature is low in winter. It takes a few minutes to warm up the oven and it will be turned off. 6. Cover the tin foil in the whole process, avoid the oven opening in the middle, affecting the baking temperature. But the baking time will increase. The above temperature and time are for reference. I put the bottom layer of the oven and the penultimate layer temperature and time are different. I experimented with it and it was fun. Recently, I will remove the tin foil in the last 5-10 minutes, making the toast surface more uniform. 7. A bread master said that to make a good bread first, make a dough easy. Then, increase or decrease the material according to your preference, and finally get the unique taste of your own taste. So find a recipe that you trust first to practice, record each experience, and accumulate into your own experience. Let's go to the stupid big man. 8. High sugar resistant yeast: Golden Swallow.