It's a good powdered toast
By VicentaLakin
It was found that a rather low-profile flour suitable for making bread, which was not labelled as "high-band" or "chip" or something, was called "rich-chip" but could perform better than some of the so-called high-strength and wheat-chips. It makes raw toast, no oil, no oil, no butter, all very good. This very promising mystery flour is a river-set rich powder brought back by relatives from the inside. And when I made the roll, I found out that it was so strong that I wanted to try to make bread, and it was true that I was not short of expectations. I should have asked the chef to speak for me. And I used an fermentation method: the first night was a good night, straight plastic surgery, modeling, and the next morning it was roasted。
Recipe Recommendations
- flour 400 grams
- eggs one
- yeast 4 grams
- milk
- white sugar 30 grams
- milk powder 20 grams
- butter 20 grams
- salt
Steps for It's a good powdered toast
1
Pour all the raw materials except butter into the bakery for the first life, then butter for the second
2
It's rich and powerful, but it's the same thing as the big powder
3
A few drops of oil on the silica panel in case the noodles are sticky, and a little bit of oil on the fingers and hands
4
Because the next morning, I wanted to eat the baked bread, and in order to save time, I used the fermentation method to put it straight into the long-form toast
5
Put the Toast Moot in the oven, close the door and go to sleep
6
It's the next morning's effect, okay? Nice。
7
I'm an open, short-sized Toast Moot. It doesn't have to be too big
8
Preheat oven, 160 degrees upper, 150 degrees lower, hot wind, bottom of the grill, 20 minutes of roast
9
Take it out
10
It's a little cold, split up
11
Humidity, softness is better than I thought. Pink
12
It tastes more and more, and it tastes more and more。It's a good powdered toast Make Tips
1. This flour has strong water absorption; it feels like it requires more milk than an equivalent amount of other high-gluten flours. 2. Extended single fermentation (over 6 or 7 hours) seems to test the flour's gluten strength more; if the gluten is not strong enough, the dough will collapse and fail to hold its shape after rising, and the resulting bread will not be soft enough. Note: It is actually not certain that you can buy this Hetao brand Fuqiang flour in Beijing. I did not see it at Carrefour, Wumart, Chaoshifa, Hualian Supermarkets, or Walmart in the Haidian area. However, a few individual supermarkets carry other varieties of this brand, such as Hetao brand Snowflake Flour, which is not cheap, equivalent to about 7 or 8 yuan per jin. It is said that Hetao brand Fuqiang flour is sold online for over 40 yuan per 5kg.