Potato
By VicentaLakin
The raw toast I'm sharing today has been replaced with an appropriate amount of honey and milk to replace the sugar, so that the amount of sugar can be reduced significantly, so that the rate of fermentation can be reduced, so that the slow fermentation makes the toast softer, chews more and more and the formulation is adjusted and less sweet, whether the hand is torn or made into a sandwich, and you can really feel it when your hand touches it, it's really soft! The practice does not need to be loose, fermented at a time, and is particularly simple, and even new players who have just entered the pit can succeed easily。
Recipe Recommendations
- high-gluten flour
- fine sugar 15g
- salt 3.5 grams
- milk powder 12g
- sugar-tolerant yeast 3g
- condensed milk 15g
- honey 25g
- light cream 50g
- cold milk 115g
- butter 15g
- sweetening
- roast
- several hours
- ordinary
Steps for Potato
1
1. To prepare the material that is needed, to weigh it and to prepare it, to soften the butter ahead of time and to put salt together, milk and light cream are frozen in refrigerators in order to avoid high surface temperatures。
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2. Placing high-banded flour, fine sugar, powdered milk, yeast in a scavenging cask, mixing with a razor, adding light cream, milk, honey, milk refining, one minute of low-speed lacerations (set 3), four minutes of high-speed (class 7) rubbing of face, to the point of pulling out rough film, adding soft butter and salt, one minute of low-speed shampling and high-speed, approximately three minutes。
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3. As far as the ten-percent spasm state of the thin film can be pulled out, the cook ' s machine is different in terms of face-to-face efficiency, slotting and timing for reference purposes only, as measured by the end-state of the facial band。
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4. Collapse the noodles, divided into three groups on average, and operate the entire membrane cover to avoid dry skin。
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5. Take a squalid squall。
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6. From one end to the other, the three lasagna are rolled in one direction。
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7. Take a rolled face, vertically, flattened from the middle, down, open。
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8. A good turn of length, starting from the bottom up, is about three and a half laps, with three lumps in turn。
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9. Equally placed in 450 grams of toast molds。
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The fermentation tank is at 37 degrees and 75 per cent humidity is fermented, and no fermentation box has chosen its own method。
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fermentation up to eight centimeters, approximately 1.5-2 cm from the edge of the toast mold It is sufficient to touch the face of the face with its fingers, so that the face of the face can slowly bounce back, that is, the fermented face of the success, which is not the criterion of time, but of the final state of the face of the face of the face。
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12. The oven is preheated 10 minutes in advance, with 160 degrees of upper and lower fire。
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13. Toast molds are covered with lids, mid-down floors, baked for about 40 minutes, and the temperature and timing are adjusted to the temper of the oven itself。
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14. The oven is finished, the toast box is removed, the table table is hit a few times, the heat is blown and the air is poured on the net, which is kept in instant seals and can be frozen。
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The organization is dense。