Steps to basic toast:
Ingredients: 250g of gluten, 20g of sugar, 2-3g of salt, 0/5g of butter 1 egg, 0/70g of milk or water/kloc-0, and 2.5g of yeast.
Steps:
1. All ingredients except butter are put into the dough mixer. If you use vegetable oil, you can add it together and knead it until the dough expands, that is, a thick glove film appears by hand;
2. Cut the butter into small pieces, put it into the dough mixer, and continue to knead to get a fully expanded glove film, which is thin and not easy to break by hand, even if the edge is broken, it will be smooth, and the toast drawing without the film will not be very long, so this step is very important!
3. Put the dough in a clean bowl and cover it with plastic wrap or wet cloth for fermentation. The fermentation temperature is controlled at about 28 degrees and the humidity is about 75%. The temperature of dough should not be too high, otherwise it will affect the secondary fermentation. If it is winter, you can put a big bowl of hot water under the oven without setting fire;
4. The fermented dough does not retract or collapse when poked with fingers, but can be directly reversed without pulling hard, and then divided into three equal parts with a scraper, slightly round and closed upwards;
5. Roll the separated dough into an oval shape, roll it up, cover it with plastic wrap and relax for 15 minutes;
6. Roll the loosened dough into a cow tongue again, as wide as possible, almost as wide as toast box, roll the bottom thin, roll it up for 2 to 3 times, pinch it, put it down and put it in toast box;
7. Put it into an environment with a temperature of 38 degrees and a humidity of about 80% for secondary fermentation until it is eight minutes full;
8. Preheat the oven in advance 180℃, 175℃ and put it into the lower tube for baking for 40 minutes;
9. Shake it out of the oven and demould it. Put it on a baking net and cool it to the temperature of your hand.
Finally, the key to the success of toast is to have more water. It will be sticky at first, but don't add flour, or it will harden. You can scrape the dough off your hands or chopping boards with a scraper. When the dough is full of gluten, it begins to absorb water. Live dough is very elastic, soft but not sticky. In addition to the formula, materials are also important to the success of the panel. I am used to using golden elephant bread flour myself, which is better in terms of water absorption and film release time. Other queens and Nissin are ok, but I don't think the price/performance ratio is as high as that of the golden statue. Other high-gluten flour can also be used. In short, we must use high-gluten flour. Pure hand tour, please recommend!