Brick toast
By VicentaLakin
The other day, when she was talking to her chef Haiyan, it was not only delicious, but really great. I can't help but buy the molds, and I'm begging you to follow the wind. The braids are so ugly that they all have the urge to throw them away, but the fermentation process is the exact control, the initiating bread, the covering of its own macabre, the making of bread, the beauty of the bricks, and the fragrance of butter and flour, even last night, can still smell it in the living room。
Recipe Recommendations
- high-gluten flour 200 grams
- low-gluten flour 60 grams
- butter 20 grams
- sugar 20 grams
- salt 2 grams
- milk powder 15 grams
- water 110 grams
- yeast 5 grams
- eggs 35 grams
- butter slices 110 grams
- sweetening
- roast
- several hours
- senior
Steps for Brick toast
1
Combining high-banded flour with low-banded flour, the yeast melts in 110 grams of warm water and the eggs do not need one, weighing 35 grams by weight, otherwise the flour is too rare to form。
2
Flour is added to sugar, salt. A warm water with yeasts is added, a flour mixture is mixed with chopsticks into a slurry, and 35 full egg fluids are added。
3
Scrambled into a noodle and prepared 20 grams of butter for softening. Let's move on to the extension phase。
4
The first noodles were so inelastic. After 17-20 minutes of squeezing, it is generally possible to achieve the full expansion of the noodles, which can remove large, transparent and non-breakable film. Adding 20 grams of butter, continuing to rub the pasta for 5-7 minutes, allowing the butter to fully dissolve in the noodles, preventing the butter from being released early, increasing the friction temperature of the noodles, leading to higher noodle temperatures and difficulties in forming the noodles。
5
The rubbed noodles are frozen in the fridge for 40 minutes. That's when butter cut 110 grams of butter. Butter slices are a depressive activity, and once the heat of hand is passed on to butter, the butter soon softens, and they cut quite hard. So when the butter is softened a little bit, the sharper knife starts to cut the butter, and then it cuts the extra bits down。
6
Frozen pasta out, squirming with hands, squirming up squares. Put the butter in a piece and put it on the good ones。
7
Turn the pieces on both sides and squeeze the interface。
8
The twilight。
9
Once again, fold and squeeze the interface. For folding, as shown in the figure, it is placed in a membrane and frozen in the refrigerator for 20 minutes。
10
Take out the frozen noodles, repeat the steps before them and turn them into skin。
11
Collapse side。
12
Turn the other side。
13
It's in the face。
14
Cut the face into an average of nine pieces. Turn the sliced noodles over and press them flat。
15
Make up three little braids. I made it up so ugly, there's no way to give you the square, and the good and bad are all references. And there's a mistake here, and it shouldn't be too big for the pasta, because it's smaller, so this long braid, and I'm gonna have to put it in the mold. It's even uglier when it's the first time it's done, everything's fine, but it's the only thing that's missing. You'll learn my lesson when you do it。
16
Look, the braids are all together, they're twisted, they can't be seen。
17
Put a plate of water in the oven. It's covered with a lid and fermented in about 40 minutes. Then the preheat oven is 200 degrees, and it's baked for 45 minutes. It's normal that this fermentation must be filled with water from a grill, because there will be a continuous spill of butter. Half an hour after the bread was baked, the already inactivated aroma was able to fill the room, and the fresh-out Brick toast was particularly soft, because it was full with a lot of butter and rubbing, and all the demours went so well, a little shock and the whole bread fell