All the raw materials needed for toast.
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Weigh the high-gluten flour first, then the sugar and yeast, and put them aside. Stir sugar and yeast evenly in their respective positions. (The reason is to prevent the speed of yeast fermentation)
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Stir well and then pour in the whole egg liquid.
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Stir well and add milk. You can stir while pouring. (Reserved10g milk. After kneading the dough on the panel, it is found that the dried dough is too absorbent and can be added for use).
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Knead the dough evenly, then cover the lid and wake it up 10 minute (in order to prevent the dough from sticking to hands and release the film easily).
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Just wait 10 minutes.
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Spread the salt in the formula on the panel and take out the middle of the basin. Knead the salt and dough evenly like in the video. I'm afraid the dough can be covered with a little oil when it's taken out and stuck to the panel, so I'll put two drops on it and it won't stick at all.
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Rub it evenly and start rubbing it. First, press one side of the dough with your left hand, and gently push it forward with your right hand like a washboard (not with brute force).
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After pushing it away, roll back the dough and do this action several times. But to change sides, you can't always rub each side.
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Let's take a short video and have a simple look. It's a little inconvenient to record and rub with one hand, so let's make do with it. You must not use strong force. If you use strong force, your tendons will be broken, which will also hinder you from touching the membrane.
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After rubbing several times, it is necessary to cooperate with the throwing out and falling face to promote the film. That is to say, if you are tired, you will fall a few times, and if you are tired, you will rub it again. Repeat these two sets of actions. (More falls will also reduce the viscosity of the dough)
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You can put butter when you knead it to the picture expansion stage.
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Butter needs to be put in the middle of the dough twice, put it in place and knead the dough like a washboard until the butter and dough are uniform, and then add the other half of the butter.
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After kneading the butter evenly, continue to use the method of rubbing and falling to accelerate the film. I can feel it. Cut a piece of the scraper to see if it feels out.
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The edge of the hole in the glove film is smooth and will not appear jagged.
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Knead the dough into a ball, put it in a basin, cover it with plastic wrap and ferment. I like to coat the dough with a thin layer of milk before covering it with plastic wrap to keep the dough moist, that is, just apply a layer of milk to the dough surface with my hands.
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The dough can be fermented to twice the size for the first time, usually 70 minutes. Turn off the heating at home at 22 degrees. I fermented for about two hours. (If you poke a hole in the middle of the fermented dough without deformation and retraction, the fermentation is successful. But this one of mine has been fermented, and it pokes like a balloon. ）。
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The appearance of honeycomb is also a sign of successful fermentation.
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Divide the fermented dough into three equal parts (each part of mine is about170g).
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Simply roll into a circle, cover the plastic wrap and relax 10 minute. Plastic wrap must be covered here to keep the humidity. Don't knead the dough, and don't knead the dough like steamed bread.
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At this time, you can brush the mold with oil in advance, which is anti-sticking and easy to demould. I just dropped a drop of oil on the brush, which was enough to brush the whole mold. You can do it without brushing. I found that my mold is not sticky and easy to demould. )
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First, take a piece of dough from the plastic wrap and roll it into a circle (the rolling pin is coated with a little oil to prevent sticking, which is especially good for rolling).
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Fold it as shown above.
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Fold it down again.
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Fold it into three stacks, and turn it upside down, and gently roll it into a rectangle with a rolling pin.
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Pull the bottom of the rectangle down with your fingertips and stick it on the panel, as shown in the figure.
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Press gently with your fingers on both sides to exhaust.
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Put raisins, or you can add nothing and gently roll them up with your fingertips. Such as video.
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Put it in the mold, cover it with plastic wrap or cover it (it is best to cover it with plastic wrap so that you can see the height of fermentation), and put it in the oven for secondary fermentation.
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There are two methods for secondary fermentation: 1, put a bowl of 50-degree water next to the oven mold, and close the oven door for one to one and a half hours. Look at the wake-up state, it needs to be sent to 89% full (pay attention to the time and temperature when the oven is not on, it is closed. The water in the bowl is cold and needs to be changed halfway. 2. If the oven has its own fermentation function, you can adjust the oven to the fermentation function, and adjust the upper and lower temperatures to 38 degrees for 60 minutes. (Method 2 is more successful and faster)
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Secondary fermentation to 89%.
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Preheat at 200 degrees 10 minute, fire at 200 degrees in the middle and lower layers 18-20 minutes. (Toast is suitable for high temperature and short time)
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Turn the mold upside down on the drying net, and take out the bread to cool.
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The bread that just came out of the pot is really delicious.
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This is made of whole wheat toast (if you want to eat whole wheat, you can replace 260 grams of high-gluten flour with: high-gluten flour 180 grams+whole wheat flour 90 grams) and other ingredients remain unchanged.
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Whole wheat bread tastes better, and it is also made by kneading dough by hand.
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Whole wheat bread?
If you can't finish eating it, put it in a fresh-keeping bag and store it at room temperature. The taste is still soft the next day.
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