Pondomi toast
By VicentaLakin
Pondomy is white toast, and the French call white toast Pondomi, which is the white toast that we use in the bakery. But this white toast is very simple, no high-bullying eggs, no strong milk, but it tastes really good. I don't like butter. I really want to try this toast. I had a bowl of pork oil in mid-autumn, and I made pontomy with pork oil, and the toast was very white, so I could pull the lace while it was hot, but the picture was not taken, because I tore it up because it was delicious. Japanese toast is very resilient, so it's very good to eat。
Recipe Recommendations
- Jinshan Japanese Toast Powder 275 grams
- water 178 grams
- white sugar 23 grams
- salt 4 grams
- sugar-tolerant yeast 3 grams
- lard 25 grams
Steps for Pondomi toast
1
All the materials I used were pig oil, and the white one in the picture was pig oil。
2
All materials, except pig oil and salt, are placed in the mixer, which is conflated with a cook ' s machine。
3
When the noodles are cramped, the oil and salt are put in, and they continue to stir。
4
Until the noodles pull out the film. It's easy to pull out the muffled face. I hit a bit of a slag, ha ha ha。
5
The noodles are rounded in clean containers and the first fermentation takes place at room temperature。
6
Room temperature is more than 20 degrees, and the noodles are fermented for an hour and a half。
7
A small pressure venting of the noodle is removed, divided into three equals and a 15-minute membrane laxity in the roll。
8
After the laxing, the face was long, turned over and rolled up, and the covering was again loose for 15 minutes。
9
Once again, the tumbles and rolls, and at the bottom the molds. The film is put in the oven for a second fermentation, at which point the oven is not opened and a bowl of hot water can be placed in the oven, increasing the temperature and humidity。
10
The fermented noodles are placed in the lower layer of the preheated oven, which is at 170 degrees upper, 190 degrees lower and 35 minutes dry. After 10 minutes of baking, if the face of the lasagna is coloured, it can be covered with tin paper to avoid over-coloring。
11
After the toast is baked, it's cool, and after it's completely cool, it's a slice。Pondomi toast Make Tips
White oil (garine oil) can be replaced by an equivalent quantity of liquid oil or butter. If liquid oil is used, the material is a one-time addition; if butter is still the latter method. The flour is very condensed, and it tastes softer when it eats toast than it does when it's used。