Hot toast
By VicentaLakin
Since I started baking my own bread, I have never been in a commercial bakery. Some say that they are not good enough to sell, and there may be other reasons. Homemade bread comes in the form of wheat and cream, without any additives, and tastes much better, provided that the formula is properly formulated and operated, and individuals think that it is much better and healthier than what is sold. There's so much sweet bread, there's an occasional change of taste, and this time there's a salty primary bread and a breakfast toast. It's hot, it's soft and it's great。
Recipe Recommendations
- high-gluten flour 150g
- salt 5g
- boiling water 120g
- sugar 20g
- yeast 4g
- egg yolk one
- milk 90g
- butter 20g
Steps for Hot toast
1
High-strength flour, 150 grams of salt and 120 grams of open water, poured into the basin。
2
Combination in groups, with no face rubbing, with no dry powder in groups, with cold-skinned bags in the freezer room for more than 12 hours。
3
All the materials of the main noodle are mixed, and the burning (without the need to warm) is torn into the main noodle until the extension phase。
4
The addition of butter continues to be fully fermented and room temperature is used for basic fermentation。
5
Fermentation up to 2-2.5 times the size of the fermentation and separation into three equals by pressure exhaust. Quiet for 10 minutes。
6
Take one of the stylists, roll over to the bottom of the thin, roll from top to bottom, then do three and continue to relax for 10 minutes。
7
Once again, the squares grow in turn, turning over to the bottom of the thin, starting from top to bottom。
8
Put it in a toast module and ferment it in warm and wet。
9
fermentation to full ninth quarter, capped and preheated oven, 180 degrees and 40 minutes lower。
10
Demolition of cold slices。
11
DoneHot toast Make Tips
This time it's flat-top toast, baked for about 40 minutes, 35 minutes if not covered, with tin paper on the way。