Light cream toast
By VicentaLakin
Two big toasts today, a little light cream, soft and aroma. Toast's got a good hair, looks and color, a little insufficiency of internal tissue, a little sedimentation at the bottom. And think about it while you're doing it. The toast is so soft, it grabs a piece of it with its hand, and it's gone back to its original state. Put some jam on it or put some "Old Godmother" on it。
Recipe Recommendations
- high-gluten flour 500 grams
- sugar-tolerant dry yeast 5 grams
- light cream 50 grams
- cold water 285 grams
- butter 40 grams
- surface brushing egg liquid a little
- salt 5 grams
- fine sugar 30 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Light cream toast
1
All materials, except butter and salt, are placed in a rinsing drum; flour is not watered at the same rate, so the volume of liquid can be set aside at 20 grams and added to the face-to-face state, as appropriate。
2
The material is mixed slowly into clusters, then the high-speed stirs, and the face is smooth and the thick film can be removed。
3
Add softened butter and salt to room temperature, slow-disturbing and full integration of butter and salt into the pasta。
4
Turning high-speed stirs, smooth, soft, non-clattering noodles, pulling a piece of noodles, and building transparent, flexible film。
5
They are rounded in large basins, covered with fresh membranes, basic fermentation in fermenters at 28, and 75; they can also be fermented in ovens。
6
The pasta is twice the size of the original, and the finger-tip flour is poking a hole in the top of the flour, and it does not fall down and retort。
7
The face of the face is slashed and is divided into six equals, rounded and covered by a dyslexia for about 15 minutes; loose time is not fixed and is associated with the hand and strength of the face and the temperature of the environment; and the finger points to the face of the face, and the finger points to the pit if it does not return。
8
Quite a bit of tweaked pasta。
9
Volumeed from top to bottom; several lasagna were processed in a sequential manner, with the membranes loose for about 15 minutes; and the method of testing whether the laxity was in place was the same as step 7。
10
It's 30-40 cm long。
11
Volume from top to bottom。
12
The code is placed in a 450 degree toast box; the fermentation is repeated in the fermenter or oven at a temperature of between 33 and 38 degrees, with a humidity of 80-85。
13
Breads were increased to 8, 9 full and surfaced egg brush; the oven preheated 180/190 degrees。
14
Delivery of raw meat to the lower of the pre-heated oven, approximately 180/190,33 minutes; adjustment of temperature and time to the actual situation of the oven and to the materials of the moulds used; shock of a few in the back of the oven with a tremor of the toast box, debut of the mould, and preservation of the cold slice in the bag。
15
Light cream toast, soft smellLight cream toast Make Tips
1 This is a direct fermentation of toast, which is very soft because of the addition of light cream, which increases the amount of grease; 2; 2; the high-banded flour used in the text is bread or toast, which is not the size of a dumpling; 3; the temperature and timing of the roasting is adjusted to the actual situation in which the oven is used, the moulds, the preferred colour and taste。