Black sugar toast
By VicentaLakin
Toast bread, which is commonly eaten, is usually made of food products such as gravy, yeast and sugar. But look at this toast I made today. It's a nice color. It's different from a regular toast. This is a toast bread made of red sugar (known as black sugar in Taiwan). It uses all the natural foods that are found in the kitchens of the home, without any additives such as “bread improvement agents”. The whole body is soft and soft, cool and does not fall back, the inner core is soft and soft, and the fragrances of red sugar come out, and the lips are fragrance. While the formula is somewhat complex, the taste of the finished product is absolutely amazing and its preservation at constant temperatures does not turn hard. Because this toast is made of “Polandn species” and “supples”. Polish (Poolish) is a kind of yeast originating in Poland, also known as sponge yeast, similar to what we understand as "old pasta" (already fermented noodles). It slows the aging of bread and adds to its taste. It is made of an equal amount of water and flour mixed with a small number of dry yeasts that pass through fermentation for 3-8 hours. The soup is grown by the direct method of baking. Part of the flour is heated with water, so that the starch is fertilized, and the remaining material is fermented after cooling. The advantage of soup varieties is to increase the water content of the noodles, make the bread softer, slow down the drying process and extend the shelf life. Let's take a look at this delicious black sugar toast. The indicated amount of food can be used to produce two sets, using a model of 450 grams of non-gluceous toast boxes。
Recipe Recommendations
- main dough appropriate amount
- high-gluten flour 143 grams
- warm water 143 grams
- dry yeast 1 gram
- water 24 grams
- milk 24 grams
- butter 4 grams
- brown sugar 106 grams
- salt 6 grams
- milk powder 18 grams
- Polish species 142 grams
- soup seed 86 grams
- soften butter 68 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Black sugar toast
1
First, the Polish seed is made one night ahead of schedule: two hours of fermentation at the usual temperature, with high-stamp powder, warm water, dry yeasts, and 10 hours of fermentation in the refrigerator. The soup is then made: 24 grams of water, 24 grams of milk, 4 grams of butter in the small pot, and boiled fire. Sifted high-band powder is poured into small pots, slowly blended into dry powder, filled in fresh bags, frozen in refrigerators to constant temperature. And then we started preparing the main noodle. The following table is used for home cookers and, if not, for hand rubbing。
2
Main noodles: First pour water in the tatters, then pour black sugar, high-width powder, salt, powdered milk, yeast, Polish and torn soup, slowly smoothing to dry powder。
3
The cooker is then able to start a high-speed mode, swirl the face to 70% of the band (which pulls out the thick rims of the edges) and then soften the butter to full absorption. Cutting down a small section of the face is a smooth, thin, non-breakable “mode of gloves”, indicating that the face is fully extended and the steps are complete. Full-spreaded noodles can expand to a sufficiently high level when making toast, and the finished product is better and better。
4
Noodles are then removed from the tatters, covered with protective film, and awakened in constant temperatures for 20 minutes, divided into approximately 150 grams of one. It's a ball form, covered up and awakened for 20 minutes. Each of the groups is then drained into the form of a bar, and from one end of the roll a proper amount of black sugar (in addition to the weight indicated) is inserted into the form of a bar。
5
The long face of both ends is presented as a picture. Turn the right two between one and three, then the left three between one and two, and so on. This is how it works on the other side. Little hint: This is a common three-brand formula, but it usually starts in the middle, it's not easy to rip a noodle, it's softer, it's softer in the middle, it moves less, it looks more beautiful。
6
It then took two ends towards the interior, pressped at the bottom and placed them in a 450-gram toaster mold. Put it in the lower middle of the oven and set the fermentation temperature at 35 degrees。
7
Wakes up as figure 9 is full (approximately 70 minutes), brushes a little bit of yolk on the surface (in addition to the weight indicated, picks a little bit of water mixing with a raw egg yolk) and re-enters the lower floor of the domestic oven, setting up a 165 degree fire, a 180 degree fire and a 35-minute roast. After roasting, take out the heat vibrating molds and hang out. Little tip: If the toast expands close to the heating tube on the oven during the baking process, the tin paper should be added in time to avoid the roasting of the top. When you're done, you have to get out of the heat before the heat gets soft. There is also a difference between the temperature of the domestic ovens and the temperature of the commercial ovens, which are generally set at 165 degrees and about 230 degrees。Black sugar toast Make Tips
1. Black sugar is wetter than white sugar, easy to block, preferably crushed with a knife before it is wrapped. I'm using "pure red sugar from the glyph garden" with little impurity, red colours of baked products and sweetness. In addition, the use of red sugar can be greater than that shown in the step map, although it is easier to boil, but more is better to eat. You can have the cold, cold, black toast and the slices. If you cannot finish it at once, you can load it in a sealed bag and keep it at room temperature for 5-7 days; or when you seal it, you can put it in a freezer (frozen, not frozen, which causes the starch to grow old and bad) and if you want to eat it, you can unfrozen it for 10 minutes。