French seed surface:

High gluten flour175g

Yeast 2 g

2 grams of salt

5 grams of fine sugar

Water 1 10g

Main dough:

80 grams of high gluten flour

45g milk

40 grams of fine sugar

Cream 15g

Yeast 2 g

2 grams of salt

Butter 18g

How to make French old milk toast?

Knead French seed flour into dough (with the chef's machine, it can be directly kneaded into dough at low speed). Please pay attention to friends who rub their hands. At first, they will insist on using their hands. Please keep rubbing for a while, and they won't stick together. (The picture is doubled)

Cover the kneaded dough with plastic wrap, ferment at room temperature for 3 hours, and then refrigerate 12 hours (the seed surface can be refrigerated within 24 hours).

Cut the fermented French seed powder into small pieces and add it to the chef's machine, then add other materials of the main dough (except salt and butter). The chef whips at low speed for 2 ~ 3 minutes, and then whips at high speed for 6 minutes. The dough is obviously hard. Add salt and butter together, stir at low speed for 3 minutes and at high speed for 8 minutes. Glove film is basically formed.

In the glove film state, the kneaded dough is a little sticky and can be dipped in thin powder to take it out.

Take out the dough, set it slightly, cover it with plastic wrap and wake it for 30 minutes.

Divide it into three equal parts, press it by hand and circle it. If there are big bubbles, cover them with plastic wrap and wake up 15 minutes.

/kloc-after 0/5 minutes, roll it into a cow tongue (if there are bubbles on the side, pinch it by hand).

Roll it up, about 1.5 turns, cover it with plastic wrap and wake up 15 minutes.

Turn your mouth up every time, roll it into a cow tongue for the last time, and roll it twice.

Two circles. Chefs in the south will find the dough a little sticky, so be careful when entering the mold.

Put it in a mold, cover it with plastic wrap, and put it in an oven for final fermentation.

Add water to the oven chassis, adjust the fermentation gear and ferment at low temperature. Adding water can provide humidity in the fermentation space.

After 9 minutes, cover and bake in the oven 170℃ for 40 minutes. I use a Baode 70L oven, and the temperature is on the high side. Parents adjust the temperature according to their oven temper. )

Milk is full of fragrance. Soft ~

Yamagata toast, until 9 minutes full, temperature unchanged, covered with tin foil 10 minutes to avoid over-coloring.

skill

Please note:

1, remember to pause several times during the beating process, and adjust the dough up and down with a glue knife to make the dough beat more evenly and faster.

2. After adding French seed powder, gluten quickly formed. Friends who use the chef's machine will see that the dough does not stick to the mixing tank, indicating that it is close to expansion. Check the state of the dough in time, preferably the toast is not easy to break. Remember not to overdo it.

Don't time out every time you wake up. There will be many bubbles when you wake up, and the final bread tissue will have large pores.