White toast and salty bread
"White toast and salty bread" is the main ingredient necessary for making breakfast sandwiches. It is not advisable to make sandwiches with other toast, especially sweet toast. Sweet bread with ham, cheese, eggs, vegetables, etc. will lose the original aroma of other auxiliary ingredients, while salty bread is very suitable for making sandwiches. You can use it to make any form of sandwich. Even if you like to eat some sweet seasonings, you can spread some jam on it, and you can also spread peanut butter, etc. The taste will never be wrong or changed!
Recipe Recommendations
- fine sugar 40 grams
- salt 10 grams
- whole egg 50 grams
- maltose 5 grams
- fresh milk 200 grams
- whipped cream 20 grams
- butter 30 grams
- qingshui 150 grams
- milk fragrance
- baking
- an hour
- ordinary
Steps for White toast and salty bread
1
All ingredients.
2
Tools: rubber scraper, rolling pin, 750 toast mold.
3
Mix all dry powders well.
4
First add eggs, maltose, and fresh milk and stir, then add water and make dough, then add fresh cream to knead the dough until it is evenly absorbed.
5
Rub the dough on a chopping board until the strength starts, add the butter, and repeatedly fold and knead until the oil surface is completely absorbed again.
6
Then continue to knead until complete, knead the dough and dough into dough and place it in the basin.
7
Cover the basin with plastic wrap to keep warm and start the first basic fermentation.
8
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9
The temperature is 26 degrees Celsius and the humidity is 75 to 80 degrees.
10
After an hour, the dough is fermented until it is 2.5 times larger than the original dough and taken out.
11
Place the fermented dough on the chopping board and press it to evacuate the gas inside the dough tissue.
12
Place the fermented dough on the chopping board and press it to evacuate the gas inside the dough tissue.
13
Use a rubber scraper to divide the dough into four evenly divided pieces of dough.
14
Then press the dough flat and make the four dough pieces in four folds. Cover with plastic wrap and conduct secondary relaxation fermentation for 30 minutes.
15
Press the secondary-fermented dough flat again and roll it out with a rolling pin.
16
Fold it left and right to form a rectangle.
17
Then roll it back and forth into a one-centimeter-thick rectangular dough sheet.
18
Use both hands to roll the dough sheet tightly from top to bottom until it is rolled.
19
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20
Put it in the toast mold, and the length of the dough roll should be the same as the width of the toast mold.
21
Arrange the dough rolls in turn in the toast mold to make a total of four rolls, leaving a uniform spacing between each roll, which is about 1 to 1.5 cm.
22
Cover the mold with plastic wrap to keep it warm and start the third and final fermentation.
23
To make the final dough fermentation, all fermentation can be completed when the expansion of the dough is nine minutes full in the mold. This takes about 1 hour or more, depending on the degree of insulation.
24
Then use a mold to insert a lid and cover tightly for baking.
25
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26
The furnace temperature can be preheated in advance at the baking temperature, and the preheating time for home ovens is 5 minutes.
27
Bake with a high heat of 165 degrees, place the mold on a baking sheet, place the baking sheet on the bottom shelf in the oven, and bake for 40 minutes.
28
After the baking mold is out of the oven, remove the lid and heat it up to reverse the mold. Put the toast on a drying rack, dry it until the temperature is 35 degrees, which is similar to human body temperature, and can be sealed and stored in a fresh-keeping bag. After cooling thoroughly, you can slice it into slices to make your favorite flavor. Sandwich, all the operations are complete.