Toast bread can be divided into salty toast and sweet toast in taste. Sweet toast is mostly soft, while salty toast is mostly hard. Toast bread can be baked with a special mold, covered or uncovered. Sweet toast is mostly uncovered, and salty toast is mostly baked with a lid. The fermentation method of toast bread generally adopts primary fermentation and secondary fermentation, while most countries in Europe and America adopt tertiary fermentation. Let's share a second fermented toast with you today. This is a sweet bread, very soft and delicious.
= = = Yamagata toast bread = = =
Formula: medium-sized dough; 0/05g of high-gluten flour/kloc-,0.9g of yeast and 63g of water. Main dough; 45g of high-gluten flour, 0.5g of salt, 6g of sugar, 30g of water, 6g of butter and 3g of milk powder.
Production method: 1. Put the dough ingredients together, stir them evenly, put them in a small pot and cover them with plastic wrap, and ferment at room temperature for 4 hours.
2. After the medium-sized dough is fermented, add the water, salt and sugar in the main dough and mix well, then add the flour and milk powder to form a dough, and finally add the butter and knead until the dough surface is smooth. Put it in the refrigerator for 20 minutes to let the dough relax and cool down.
3. Take out the dough, divide it into small pieces, round it once and relax it for 10 minute, roll the rounded dough into long strips, relax it for 20 minutes and then roll it into long strips, put it in a toast box and flatten it slightly by hand, cover it and put it in the oven for 40-60 minutes. When the dough is 8 minutes full, it can be baked. The oven is preheated and fired 170 degrees and fired 190 degrees, and baked for about 30-40 minutes. The surface is golden.
Tip: 1. The medium-sized dough is germinated at room temperature for about 4 hours, and proper amount of water is sprayed on the surface of the dough. If it is made at night, it can be refrigerated and fermented for 8- 12 hours. Overnight fermentation can make the dough ferment more fully.
2. When baking bread, you don't need to cover it and bake it. If the surface color is too dark, you can put a layer of tin foil for heat insulation to avoid scorching the bread surface. If the oven temperature can't be divided into upper and lower fires, you can bake it directly with 180 degrees.
3. It is best to roll the toast bread twice, so that the internal structure of the toast bread is more uniform, and the bread can be more fitted to the mold by slightly flattening it by hand.
Summary: Yamagata toast is made by secondary fermentation, which is soft in taste and delicate in texture. It is very suitable for breakfast. Because it is baked without a lid, the finished product is called Yamagata toast. The above formula is not a toast bread formula for making 450 grams of dough. If you need to multiply the formula by 3 to 4 times to make 450 grams of bread mold, you can make 450 grams of bread mold.