Chinese toast
By VicentaLakin
This formulation is based on 300 grams of a toast box, two of which refer to Mr. Wu's recipe oven: Air oven mold: 300 grams of toaster box
Recipe Recommendations
- high-gluten flour 218 grams
- water 94 grams
- dry yeast 2.5 grams
- milk 63 grams
- low-gluten flour 78 grams
- sugar 32 grams
- salt 3.5 grams
- whole egg liquid 32 grams
- butter 47 grams
- milk powder 10 grams
- milk fragrance
- roast
- several hours
- divine level
Steps for Chinese toast
1
Add yeast to the water, mix it evenly, and melt the yeast into the water。
2
The Chinese material is placed in a bread truck barrel and the face function is rubbed for six minutes to the dry powder particles。
3
And then they rub it in groups, put it in a big basin, covered it with film and fermented it。
4
The fermentation time was 2 hours and the temperature was 28 degrees。
5
Just send it to the noodles and pull up a beehive。
6
The fermented Chinese fermentation is cut in small pieces into a bakery。
7
The main noodle material is added and, except for butter, the yeast is placed on the flour surface。
8
Bread machines and face functions, which mix up for 13 minutes, reach the noodles with an extension that pulls out a thick membrane and adds softened butter。
9
The bread machine and face function are then turned on, mix it for 10 minutes, rubbing it to the full expansion and pulling out the film。
10
Scratch it, round it up, put it in a big bowl, cover it up, make basic fermentation。
11
The face temperature of the noodles is 26 degrees, the temperature of fermentation is 28 degrees to two times the size of the surface, and the finger is poking into a hole, which is fermented without any visible retrenchment。
12
Once the base is fermented, the pressure vent is taken out and then divided into eight equals, and a fresh film is placed on the back of the roller-round and the face is flavoured for 20 minutes。
13
When the face is loose, the first form is carried out, the first one is taken out and the bar is grown with a stick。
14
And turn the face over from the inside。
15
When all of this is covered, then the room warms for a few minutes (still enough time, if not enough, the finished products that are finally baked will reap)。
16
Fifteen minutes later, a noodle was brought out to grow the strips with a crutches。
17
It's not too important to roll back and back。
18
And 300 grams in the cook's box。
19
Put it in a fermentation box, fermentation, temperature to 35 degrees, humidity to 78 per cent, final fermentation, and a full nine of the molds。
20
The long air oven is pre-heated, with 170 degrees and 10 minutes of fire up and down, placed in a pre-heated oven, 170 degrees and 32 minutes, with tin paper on the mid-air surface。
21
Once out of the oven, you're gonna have to cover it, and then you're gonna shake it a few times from the top, and you're gonna shake the heat out of the toast, and you're gonna pour it out, wait for cooling, and you're gonna slice it。Chinese toast Make Tips
1. Ice water shall be used to adjust the noodles at indoor temperatures above 28 degrees. 2 The temperature of the lumber is approximately 24-26 degrees (if more than 26 degrees, the fermentation period 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. 5. Flour for formulas is of a different water type, save water and not pour all at once. The formula uses 70% of the medium species, with a temperature of 26 degrees and 120 minutes for fermentation, or 17 hours for cooling refrigerators of about 5 degrees, bearing in mind that refrigerators must not be below 5 degrees and below 5 degrees of medium noodles cannot be shipped。