Super soft toast
By VicentaLakin
This toast is very worth a try and waits longer, but at the moment of the entrance, all the wait is worth it. Freshly baked toast needs to be sided to dry, and rises can cause a contraction. Because it's so soft that you can't cut a slice with a knife, you can tear it with your hand. Toast uses soup (i.e., casta sauce), Chinese and frozen fermentation, which greatly enhances taste. It's also very convenient for the staff, and the noodles are thrown into the fridge and can be done anytime. Photos are heavily affected by light as they come out at night, but the organization is still very delicate and soft. I wanted to wait for two days to take a picture in the daytime, but I couldn't stand it, it was so good, I couldn't help but see it. Casta sauce: 1 egg yolk, 10 g sugar, 65 g milk, 15 g flour mixed to non-particle-free, heated by insulated water, mixed by heating to smooth thickness and cooled into refrigerators for more than an hour。
Recipe Recommendations
- high-gluten flour 90g
- milk powder 9g
- qingshui 60g
- salt 3g
- eggs 18g
- sugar 30g
- yeast 2g
- butter 25g
- Casta sauce 45G
- whole egg liquid appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Super soft toast
1
The Chinese materials are mixed in clusters (without glitter, group size) for one hour and for 17 hours in the freezer room。
2
A fermented Chinese lasagna tore small pieces of the main lasagna material, and a casta sauce mixed into an extended phase (i.e. capable of pulling out large film) and added butter to a full phase (commonly known as the glove membrane)
3
fermenting in warmth。
4
The fermentation is twice as large, extracts the pressure exhaust, is divided into 3 equals and rolls loose for 15 minutes。
5
Take one of them, grow the square, press the bottom of the thin, roll from top to bottom. All in turn, keep loose for 10 minutes。
6
Take one of them squirming and continue to grow into squares。
7
Turning over to the bottom of the thin, starting from top to bottom。
8
fermentation in a warm and wet place (e.g. in a microwave or oven with a glass of warm water)。
9
Fermentation to eight full, egg brush, preheated oven 180 degrees 35 minutes. The middle is covered with tin paper。
10
Demolition, cold on the side rack. Seal room temperature preservation。
11
The finished product. Very soft and delicate。Super soft toast Make Tips
The noodles are frozen and fermented, and the bread is made soft and wet for relatively long periods. It's long for cold fermentation, and it makes bread taste different. Refrigeration temperatures are 0-5 degrees and cannot freeze or exceed 5 degrees. The time is greater than or equal to 17 hours, up to a maximum of 72 hours. The Chinese have no sugar, so as to inhibit fermentation, which accelerates fermentation. The surface group is not growing much, but it is not rigid. The Chinese takeout does not need to return temperature and is torn to shreds. I reduced the amount of sugar and oil in the formulation, and the above was not deep, and it was suggested that the first formulation should not add to the original formulation。