Bean white toast
By VicentaLakin
Seventy per cent of the Chinese + water is legal, the finished super soft bean white toast is soft enough for a soft girl who can't handle it, and this formula is used to rub the machine, so long as it's well controlled, it's not too stressful. Because normally the way bread is stored is simple, the package of food bags is a direct room temperature of three days, so I've always liked bread with a large water content, so it's still too soft for three days. The liquids in the formulation are pure water only and 90 per cent of the milk content is 100 grams if it is intended to be converted into milk. With regard to the legal benefits of the use of water by the main noodles, there are three things: one can wrap up more water, two summers, and a better cooling of the membrane could take place。
Recipe Recommendations
- high-gluten flour
- qingshui
- sugar-tolerant dry yeast 1.5 grams
- white granulated sugar 15 grams
- milk powder 7 grams
- salt 3 grams
- butter 25 grams
- honey beans appropriate amount
- sweetening
- roast
- a day
- simple
Steps for Bean white toast
1
1 All the foods in the Chinese noodles were mixed together and covered with a wet towel with a cold fermentation in the refrigerator for 12-17 hours. In addition to [fermentation, salt, butter], the main noodle was mixed and covered with wet towels in the freezer for 12-17 hours。
2
The cold fermented fermented the evening's mid-species, full of gas holes on the surface, with no visible fermentation acid on the face, and an internal cellular net。
3
Main noodle + fermented seed + 1 g yeast in a low-speed high-speed noodle in a bowl. "Summer face-to-face be careful to keep the surface warmer
4
Noodles reach the extension phase (the noodle can pull out a thin film but a small sawn tooth in the hole) with salt and butter. The salt of bread is indispensable, not just for the taste, but for the tightening and strengthening of the face, so do not forget the salt。
5
Toast-making must be in place, and it must reach the extension phase, with hands pulling out a thin, but very resilient film. A lack of face-to-face can affect the organization of toast products and the ability to follow up。
6
The temperature behind the tank should not exceed 24 degrees。
7
THIS FORMULA HAS BEEN RUBBING MY HANDS ONCE, AND THE REST IS OK, BUT THE SUMMER WEATHER IS TOO HOT, AND ALMOST HALF OF THE TIME IT'S ON TEMPERATURE CONTROL, TEMPERATURE CONTROL, AND THE HOT HAND IS BETTER TO PICK THE MORNING AND EVENING。
8
In large bowls, a thin edible oil is painted, and the face is condensed into round covers to cover the skin with wet towels for one fermentation. The temperature of the first fermentation is 28° and 75% wet. If room fermentation takes place, the first fermentation takes place in a cold water bowl。
9
The noodles fermented to 2.5-3 times the original. A small hole is fermented with a sticky finger of dry flour in the middle of the flour, and if the hole is closed soon, it is not fermented enough, and the converse is fermented over the entire fall, so watch for the fermentation。
10
The fermented noodles are retweeted on the board and the fold is called the sum. Follow well divided。
11
On average, the so-called noodles are split into three equals and are rolled directly for 20 minutes, with 30 minutes in winter. [I didn't mean to breathe in front of you, because rolling is one kind of exhaust. In the summer, it is important to freeze or freeze in ice bags, because the hot noodles have been fermenting, and if over-fermented toast is produced during the static period, it will be very fermenting and will affect the subsequent longness。
12
The stilled face of the face forms a cow's tongue, and the air bubble around the face hits the air with its hand。
13
The good face is up and down, and the first roll is done and the door is down。
14
After the completion of the first roll, the covering film is again static for 20 minutes and must be cool during the heat。
15
The stilled noodles are again long, about 35 centimetres long, and the long face is upside-down, two thirds of the face is covered with honey beans and one third is unpaved, and then the second roll is rolled up and down. The final roll is two-and-a-half laps, with the closing point down。
16
The final fermentation in the fermentation box in the same direction after the completion of all the rolls, at a temperature of 36° ~ 38° and above 85% humidity。
17
The fermenter can be fermented with a fermentation box, with no fermentation fermented directly in the oven, with another bowl of hot water in the oven, and with a warm fermentation in the oven door room, the fermentation will take place faster than the first fermentation and will take place at any time。
18
fermented to 8-9 full. At the same time, the oven was hot for 180° 10 minutes. Those who like to look can cut a knife each on a fermented toast and squeeze a butter on the cut。
19
My oven is on fire, so the final temperature is 180 degrees, 150 degrees and 30 minutes at the bottom。
20
After the toast is cooked, it shakes up a couple of toast boxes, and then pours out the toast and hangs out the dryer, because the toast is soft, so soft, so fast, the finished toast is wrinkled。
21
Toast's too soft, slice it and pick it up。
22
And an internal map of the organization. It's delicate。
23
And look at the lace effect, it's great。Bean white toast Make Tips
Every detail of bread making is important, so focus on every detail is a good product。