Hard toast
By VicentaLakin
Bata bread has a lot of deformation, same face, different shapes and ingredients, and makes bread of different flavors. Hard-quality toast is one of the less varied variants of which the face is exactly the same, except for the complete exhausting of late plastics, which is convoluted into toast. The toast is baked with brilliance, no oil, no sugar, very healthy。
Recipe Recommendations
- high-gluten flour 250g
- water 180G
- yeast 1.5G
- salt 3g
- sugar 3g
Steps for Hard toast
1
The fermented pasta is placed in the fermentation box, which is about 1.5 hours out of 28°C and folds and flips every 30 minutes. The pasta that ends with fermentation is about three times larger and the surface bubbles are high。
2
Noodles are taken out on the board and the bubbles are removed. It's in threes, roll round, 30 minutes still
3
Saved the noodles, shut up and slap them in the palm
4
The pasta rolls from top to bottom, and the tail can be stung with a finger
5
The rolled noodles are closing again
6
Second roll up and down
7
Scroll it in a roll and this time it's down
8
3 rolls combined in toast box (450g) awaiting two rounds, 33°c, 1.5-2 hours
9
Two ends
10
The oven warms 250°C with stones, pours a glass of open water on the rock and immediately puts the noodles in the oven. About 10 minutes later, the grill with stones was removed, and it was roasted at 180 degrees Celsius for 30 minutes。
11
Because of the lack of oil and sugar, the next day the bread becomes hard, like a stick. It's recommended a diet, two scattered egg fluids, bread slices, full of egg fluid, and a pan of fire。Hard toast Make Tips
I made a mistake here: I didn't! spray! water! This directly resulted in no crispy crust. Sigh, I only remembered after it was finished baking. Don't make the same mistake I did; you must spray water to create steam, otherwise there won't be a crispy crust. Remember, remember