Old toast
By VicentaLakin
The original toast, made with direct fermentation, can still be made and soft as long as the formula is proportionally appropriate. This time, the toast is covered, so long as all the material can be combined around 450 grams, it's not too harsh. Here's the formula in two amounts。
Recipe Recommendations
- high-gluten flour of 500
- eggs
- white sugar 40 grams
- salt 2 grams
- yeast 6 grams
- butter 45 grams
- qingshui 290 grams
Steps for Old toast
1
All materials, except butter, are in the bread can
2
Commencing the maker's and face program, and continuing to start and face the process when the dough is slightly smooth, and putting it in the soft butter of cedin
3
We'll be able to pull out this thin and transparent film
4
Rounded the noodles and placed them in a barrel for basic fermentation, so that a layer of film can be worn over the barrel to keep the temperature wet
5
When the noodle is 2.5 times bigger, a hole in the top of the noodle, no backsliding, means a fermentation
6
Remove the noodles, put them on the case, vent them, and divide them into four equals by electron scales, rolling round, covering them, 10 minutes loose
7
Take a noodle and grow a strip
8
Roll from left to right to roll
9
In 450 grams of toast boxes, the rest of the noodles are processed in order, and they are fed into the toast boxes, covered with skin, and refertilized in warm conditions, so that if the room is too low, the temperature can be fermented between 28 and 38 degrees
10
When it's 80% full, you can put on a toast cover and start the oven preheat, 180 degrees
11
Put the toast box in the preheated oven, 180 degrees, 35 minutes
12
The baked toast will be removed and cooled on the hanger
13
Looks good
14
They can slice, they can rip, they can make sandwiches, they can make toast
15
Eat as you like