Composition:
High gluten flour? 300 grams
Shimizu? 190g
Yeast? 3.5g
Eggs? 1
Fine sugar? 2g
Salt? 2g
+450g toast mold.
Tips:
2g sugar is used to promote fermentation.
Water can be replaced by milk.
Ordinary high-activity yeast/high-sugar-tolerant yeast can be used.
Steps:
1. Mix all the materials together and stir well.
High-sugar-tolerant yeast can be directly put into flour, and ordinary yeast needs to be melted with warm water before being poured into flour. Yeast should not come into direct contact with salt and sugar (fall on different sides).
2. Knead the dough:
Method 1: Knead by hand (after the chopsticks are made into dough, knead by hand slightly, especially if they are sticky, it is best to wear gloves).
Method 2: Chef's machine (3 minutes in 2nd gear and 3 minutes in 3rd gear, no need to film).
3. Forming:
(1) on the kneading mat. It doesn't matter if it's sticky (gloves can be worn). Sprinkle dry powder several times until it can be divided into three equal parts. Gently press and knead into a circle. Cover with plastic wrap and relax 15 minutes.
(2) After relaxing, take out a piece, press it a few times, press it into a wide strip by hand, sprinkle some dry powder on the surface (to prevent the rolling pin from sticking), roll it into a tongue, and pay attention to the exhaust at the corners (it doesn't matter if it doesn't look good). The two sides are folded in half from the middle, and then rolled up from one end. All three are rolled up in the same way and put into the mold.
Be careful not to knead the dough too hard.
4. Fermentation:
Ferment until the mold is 9 minutes full.
Methods: The oven was heated at 40 degrees for 65438 0 hours. Or about 2 hours at room temperature. If the score is not full enough, you can add time. )
Baking:
Oven tube up and down 170 degrees for 30 minutes. After being discharged from the furnace, it is quickly reversed, taken out and cooled.
Adjust the temperature according to our own oven, and the surface coloring can be observed after 20 minutes.