Low sugar plain toast
By VicentaLakin
My family likes toast, two 450 grams of big toast, one and a half for breakfast, fried eggs, spicy sauce, and a nice meal. I don't like more sugar and more salt and oil, because toast is rarely eaten alone, but I prefer it in health and taste. I've been working on two low-sugar toast boxes recently, hot and hot, evenly colored bread, and at the same temperature, three to five minutes less than normal toast boxes. That's especially my point. Today I'm making two super-soft toasts with fresh bread and low-sweet toast, low sugar and less oil, hand-to-hand torn slices, cross-sections and flashy light, and Rassy's specialty. I made it myself. It's worth a collection and a long-term use。
Recipe Recommendations
- bread flour 100 grams
- dry yeast 1 gram
- cold water 100 grams
- sugar-tolerant dry yeast 4 grams
- water
- butter 30 grams
- surface brushing egg liquid a little
- white sugar 20 grams
- salt 4 grams
Steps for Low sugar plain toast
1
Polish seeds are made a few hours in advance: 100 grams of bread flour, 1 gram of dry yeast, 100 gram of cool water, evenly mixed with chopsticks, fermented to 2-3 times larger in warm and wet。
2
The Polish noodles have large and large gas holes on their surfaces, which provokes the presence of beautiful, large and long lass at the bottom; bread tissues made of Polish seeds are more beautiful, softer in taste and can slow the ageing period for three days。
3
The main lasagna and Polish materials are ready; because they are low sugar, only 20 grams of white sugar and very little butter are placed。
4
All the materials except butter were poured into the scavengers together with the Polish scavengers, which had different water intake rates for flour, so that the volume of liquids could be around 30 grams, and the amount of liquids in the scavengers would be less; I actually used 250 grams of water, which was very soft。
5
The group is mixed at a low speed, then at a medium speed of about five minutes, and it pulls out the thick film and then adds butter。
6
First, the butter is fully integrated into the noodles at a low speed, then at a medium speed of 8 to 10 minutes, the noodles are soft and smooth, and a piece of noodle is drawn, and a transparent, flexible film is formed。
7
Noodles out, round, in the pelvis。
8
I used fermenters, 28 degrees temperature, 75 degrees humidity, fermentation time, approximately two hours, and the time to adjust the facial condition。
9
The pasta is twice the size of the pasta, with a hole in the top of the flour fingertips, which do not collapse and do not shrink。
10
The noodles fell on the panel, slashed the exhausts and divided them into six equals, rounded them up, covered them with laxity of 10-15 minutes, and determined the temperature of the room; the finger was loosely placed without a repulsive bullet。
11
A nice, loose pasta is elliptical and folded into three folds; a scroll can also be made。
12
The folded face is up and the shampoo is loose for about 10 minutes。
13
Take a noodle, smooth-faced, 30 centimetres long, then flipped and reoriented to 30-40 centimetre long。
14
Volumed from top to bottom。
15
Rolled rolls are placed in 450 grams of low sugar toast molds in descending numbers; they are fermented twice in warm and wet areas。
16
I use fermenters, 35 temperature, 80 humidity。
17
The dough rises to 9 minutes full and the surface brushes the egg; the oven starts preheating 190 degrees。
18
Toast scaffolding is sent to the lower and middle of the preheated oven, burning 170, burning 190, 30 minutes, adjusting temperature and time to the actual situation in the oven。
19
When the time comes, the furnace will be released, a few times disemboweled, laid to the temperature of the hand, and stored in a bag, hand torn or sliced。Low sugar plain toast Make Tips
1. My toast contains a relatively high amount of water and different rates of water use for different flour so that 30 grams of water can be set aside to see whether water is added to the face of the face; milk and eggs can also be used as liquids, but because they are not pure water, they can be used in more quantities than water; 2. I use low-sweety simulators, which are shorter than the normal ones, and fast-smoothed with no sugar or less sugar; if you use a normal toad box, it is recommended to increase the amount of white sugar based on taste; and 3. The temperature and time of the roasting is adjusted by the home-made ovens, molded materials。