Chinese light cream toast
By VicentaLakin
Every morning's breakfast will be the highlight of three meals a day. The bread has always been my family ' s favorite food, since it is applied over four seasons and the cold food does not make the stomach uncomfortable. Fried eggs, marmalade, simple or complex sandwiches, with milk and fruit, are a fully nutritious and delicious Western breakfast. Toast is my favorite thing, and I can use some of the materials in my hands to match them with calculations, the same as toast, but always have different tastes and surprises. There was a message from the reader the other day about why the toast tissues that were baked were rough out of the slag, like a haircake. In fact, this is mainly due to the following reasons. The pasta is overstretched, causing the face to lose its support and the strength of its growth; 2. The fermentation is overstretched, the face is out of strength, lack of support and the strength of its growth; at the same time, the tissue is very rough because of the large amount of carbon dioxide produced; 3. The fermentation is too fast and the carbon dioxide is too fast to produce a hole in the atmosphere and can also cause oral acidity. So there are a lot of factors that determine whether bread is good or not, especially the high priority of flour rubbing and fermenting. It is because I have experienced these failures myself that I have learned them. If you like to make bread and have research, you can talk to me and the bread lovers。
Recipe Recommendations
- high-gluten flour 300 grams
- cold water 130 grams
- light cream 80 grams
- butter 40 grams
- white sugar 50 grams
- salt 3 grams
- yeast 3 grams
Steps for Chinese light cream toast
1
(b) Preparation of pre-fermented Chinese pasta and main noodle material; the Chinese noodle material is evenly smoothed into smooth noodles and, if it is better to remove transparent and elastic film, the fermentation of the membrane room is approximately two times the original three-hour temperature, or the fermentation of the room at one hour and then moved to the freezer for seven hours
2
ALL MATERIALS EXCEPT BUTTER ARE PLACED IN THE BREAD DRUMS, WHICH ARE PLACED IN THE TONCO 6D BREAD MACHINE, WITH A “SCRATCH” PROCEDURE, WHICH IS SMOOTH AND CAN PULL OUT A THICK FILM AND THEN ADD BUTTER, FOLLOWED BY AN 18-MINUTE LAMINATE PROCEDURE; DIFFERENT BRANDS OF FLOUR HAVE DIFFERENT WATER INTAKE RATES AND DIFFERENT CONCENTRATIONS OF LIGHT CREAM, SO THAT LIQUIDS CAN BE SET ASIDE FOR 10-20 GRAMS, DEPENDING ON THEIR CONDITION, TO BE ADDED; THE FORCE OF THE BAKERY OR LAMINATE MACHINE IS NOT THE SAME AND THE TIME IS ADJUSTED TO THE MACHINE USED
3
The face is smooth and soft, pulling a piece of the face, which can produce a transparent and flexible film with a hand; it's good to see the middle of the face, but the edge of the hole in the small finger is not very smooth, which means that the face rub is short, but then the yeast in the face is working and it will not work as intended, so the face rub ends first, and there will be a small processing to make up for the lack of face rub
4
(a) Remove the mixer bar, round the noodles in the bread drums, cover them with wet cloths and cover them, choosing the fermentation program for 100 minutes
5
When fermenting up to 30 minutes, the noodles fall out of the barrel, slide down, fold around them to the middle as if they were folding into a square; then they slide up and continue to ferment in the bakery; this is a remedy for the lack of latching; and folding is used to increase the band strength
6
The pasta is 2-2.5 times the original hour, and the finger-tip flour is poking a hole in the top of the flour, and it does not collapse or shrink, and it fermentes successfully
7
(b) Rolling the noodles on the mats, gently slashing down the exhausts, weighing six equals, rounding each and covering the film laxity for 10 minutes
8
(b) Taking a loosely turpentine, growing squares, scrolling from top to bottom; six are processed in turn and the film is lax for 10 minutes
9
Take a soft roll of face, and make a cow tongue
10
Scrolls from top to bottom, two and a half laps, coded in 450 grams of toast boxes; coded for every roll done; fermented twice in warm and wet places; cold can be placed in ovens or fermenters
11
When the face rises to 80% full, the lid is covered and the oven begins to preheat 190 degrees; when preheated, the raw toast box is placed in the middle of the oven, 190 degrees of fire up and down for 35 minutes. Time and temperature are adjusted depending on the actual situation in the oven and the material of the mold。
12
A few shakes of toast at the end of the stove, disembowels, hangers dry until the hand is warm, sealed in a bag, hand torn or sliced for food。Chinese light cream toast Make Tips
1. Flour intake rates and the thinness of light cream vary, so the volume of liquid can be set at about 20 grams, depending on the condition of the face; 2. The timing is not fixed, whether with a cook ' s machine or a baker or a hand rubbing face, and is determined on the basis of the distillation status of the face; 3. Assets with light cream are aroma, softer; Chinese fermentation produces more aging than direct fermentation, just because it takes some time to wait for the medium to be produced in the earlier stages, but the taste is not directly accessible。