Sponge toast
By VicentaLakin
THE FORMULA REFERS TO THE FORMULA OF MR. KIM DAE-WANG, WHICH, IN THE ABSENCE OF THIS JAPANESE TOAST, IS REPLACED BY A MACHETE: 200 GRAMS OF FLOUR, AND A CONDENSED FLOUR: 50 GRAMS OF FLOUR, WHICH IS A QUART OF TWO MOUNTAIN WATER CUBE TOASTS: A STEAM OVEN MODEL FOR THE WEST HOUSE: AN AIR CHARTER FOR COOKING WATER: TONCO 6D
Recipe Recommendations
- Queen Japanese Toast Powder 250 grams
- fine sugar 42 grams
- yeast 3 grams
- pure milk 40 grams
- ice water 76 grams
- whole egg liquid 30 grams
- salt 3 grams
- butter 32 grams
- milk powder 12 grams
- condensed milk 15 grams
Steps for Sponge toast
1
All materials, except butter, are then placed in bread drums and a hole in the flour surface is dug into the yeast。
2
It was then placed in the toaster and opened the face rub。
3
The smoothing of the face to the face of the face will be extended and will remove a thick membrane to be added to the butter (the butter will need to be softened earlier)。
4
It's 12 more minutes of face rubbing, so it can pull out the film。
5
A little rounding out of the good ones and some flour in the pot first。
6
Put it on the mask, give it 60 minutes to wake up in the fermentation box, have fermentation temperatures of 28 degrees and twice the size of the fermentation box, and stick a finger with flour to a hole in the fermentation section, which is sufficient if the hole does not collapse (note that it takes about an hour for room temperature 28 degrees, or 27-28 degrees for the fermentation time, if the filament temperature is above 28 degrees or room temperature is above 28 degrees)。
7
The haired noodles are split into four pieces (two waterclad toast boxes with a total of 500 grams made into mountain toast), a small amount of the sliced pasta is projected and then rounded up, covering the filament chamber for 20 minutes in a warm and static manner (not too tight to affect the finished product and make the tissue thicker)。
8
After 20 minutes of static, the first integrator was carried out, first with a noodle, which was grown with a stick。
9
And turn the face over from the inside。
10
In the same way, roll them all into the oven, cover them with a shampoo, and then the room is warm enough for 20 minutes (in sufficient time, if not enough, the finished products that are finally baked will recede)。
11
静置20分钟后，再第二次整型，拿出一个面团来用擀面杖擀成长条，And turn the face over from the inside。
12
It is then placed in a water cube toast box, with two small noodles in each box, bearing in mind that when it is placed in it, it is made in the same direction。
13
It is then placed in a fermentation box for two rounds, with fermentation temperatures of 36-38 degrees and humidity of 78-85 per cent (in the absence of the fermentation box, the fermentation function is installed in the oven, with a bowl of warm water at around 40 degrees)。
14
The nine-point mark of the mold should be taken to ensure that the oven is preheated when the face is almost 8.5 minutes full, so that the face is not given away while waiting for the oven preheating。
15
Put the lid on the lid and put it in the preheated oven, in the lower middle or at the bottom。
16
The oven is set to fire 160 degrees 38 minutes。
17
When the toast is baked out of the oven, it will be taken out immediately and the heat will be blown out. Then you put it on the hanger and wait for cooling, and then you slice it。Sponge toast Make Tips
1. Ice water shall be used to adjust the noodles at indoor temperatures above 28 degrees. 2 The temperature of a well-bridged noodle is roughly between 27 and 28 degrees (if more than 28 degrees, the length of the round is reduced). 3. Insisting too tight in plastics can have an impact on the organization. The toast will be poured out immediately after the stove, or it will shrink. Five, the Toast Box uses a water cube toast box for cooking, each of which is hotter than the other, so temperature and time is a reference, adjusted for the temperature of the oven and the brand of the Toast Box。