The formula for this toast was still seen from Bo Hui. I heard that it was a five-star formula, but after experiments, it proved that the amount of water was too much! So she and I both increased flour and communicated later! Here, I estimated the approximate water absorption of the flour and changed the water to 125 grams. It should not be a big problem. Everyone can operate according to the actual situation when doing it.
I made two, so just increase the amount in turn.
Amish toast
Recipe Recommendations
- high powder 200 grams
- low powder 50 grams
- warm water 160 grams
- white sugar 45 grams
- yeast 2.5 grams
- salt 3 grams
- vegetable oil 20 grams
Steps for Amish toast
1
Pour high-gluten flour into a bowl.
2
The warm water is divided into two parts, half of which dissolves yeast and half of which dissolves salt and sugar, so that when kneading, there is no fear that the sugar may carry grains.
3
Mix all ingredients and knead into a smooth dough, then knead out the fascia.
4
Fermentation to double size.
5
The fermentation is very successful, depending on the drawing situation.
6
Exhaust and round, divide into three small pieces of dough, and roll them into long strips.
7
Drain into a toast box and continue to ferment twice until full.
8
Cover the toast, preheat the oven at 180 degrees, lower the layer, put on the heat, and bake for 35- 40 minutes, depending on the temperament of the oven.