Apple yeast toast
By VicentaLakin
For the first time, a liquid fermentation was used to make toast, because the weather was clear, the temperature was slightly different, and the overall sense of activity was not too stable, so it worked well. The Chinese yeast takes 3.4 days to feed, and I fed three days. It's not very active, so it's a long fermentation period. Next time I try the cuisine fruit yeast, it's mostly in the state, it's the first time I practice。
Recipe Recommendations
- high-gluten flour
- apple yeast liquor
- Apple Zhongzhong 180 grams
- water
- white granulated sugar 22 grams
- salt 4 grams
- butter 45 grams
Steps for Apple yeast toast
1
the apple yeast is filtered out, a clean container is found to disinfect and cool, and then 30 g of yeast is added to 30 g of flask flour, mixed into paste and fermented twice as large。
2
the second medium-plant feeding was also accompanied by 30 g of yeast and 30 g of high-strength flour, which continued to be evenly mixed and fermented twice as large. for the third time, the chinese plant was fed again with 30 g of yeast and 30 g of fermented flour, which was two to three times larger, and frozen one night。
3
All but apples and butter were poured into the main noodles, which were mixed into them at a low speed, and then into the apples, which mixed the thick membranes, which were then added to the room temperature softened butter, which was slowly mixed into the flexible membranes。
4
fermentation is carried out at 28 degrees and 75% wetness twice as high。
5
The fermentation was divided into three patches, which were torn loose for 30 minutes。
6
It's a nice, loose pasta exhaust. It's finally rolled into the toast mold。
7
Fermentation at 32 degrees to a very full capacity, with a 200-degree preheating fire of 140 degrees on the oven。
8
It's 35 to 40 minutes。Apple yeast toast Make Tips
The third yeast feed is not too dynamic because there are other things that do not extend, and you try to see the hole. 2. To adjust temperature and time to the temperature of their ovens. The last one, which was put on bread molds, was slower, and I was in the rain for about 12 or 13 hours。