Mini toast
By VicentaLakin
A few days ago, an article was read on how to calculate the size of the lasagna required for containers, and it was intended to be practiced with a pound cake mold. The formula is the mold long x width x 0.22, my pound cake mold is 12 x 7 x 4 and then 0.22 gets 73.92 grams. And then I wanted to make mountains and taller, so I was going to make 90 grams of noodles. I usually make bread and flour at 70%, calculated as a percentage of baked flour, about 45 grams。
Recipe Recommendations
- high-gluten flour 45 grams
- qingshui 30 grams
- High-activity ready-to-grow dry yeast 1 gram
- sugar 7 grams
- salt
- lard 10 grams
- whole egg liquid a little
- sweetening
- baking
- several hours
- senior
Steps for Mini toast
1
The yeast drops into the clean water and dissolves in static for five minutes。
2
The yeast pours into flour, sugars, and mixs it into a stale form。
3
Scratch membranes, salt and oil, and gloves. You don't rub your face, see my pasta method video recipe。
4
It was split into four little ones, rounded up for 15 minutes. Take a lasagna open into a cow's tongue, turn over and stretch one end into a square, press the thin edge and stick it to the surface。
5
Start at the other end and try to wrap it up。
6
The interface is tight。
7
All four pieces of noodles were rolled up and loosed for 15 minutes, and they repeated the rolls, and they were rolled into four little rolls. The emulsions of the inner walls of the molds, four rolls in sequence, and fermenting about 38°C up to twice the size (almost all molded)
8
The upper and lower fires are 170°C pre-heated, the surface is swirled with egg fluids, 20-25 minutes in the middle and lower layers, and the furnace is out of dry air and sealed。
9
Don't forget your homeworkMini toast Make Tips
1. The one-time fermentation method used for this little toast may also be replaced by a secondary fermentation method. The sum of the dough is 87 grams, 10 grams more than calculated, and the finished product is about 3 cm above the mould. This fermentation was slightly less effective because of the fermentation of the bread with the other bread, which was fermented with the oven and then with warm water. 4. The temperature and time of the oven is for reference purposes only. When the bread is colored, put tin paper on it。