When making toast, why did it fail to show the glove film clearly? Actually, it's not difficult to make toast, and it's not difficult to knead the glove film. Just remember the key points.

I don't know why, but I like baking toast very much. Although I often failed to bake toast before, I still can't stop my enthusiasm for baking until I succeed! Therefore, novices also have some common misunderstandings about making toast, which makes it difficult to succeed.

for example, the most common thing is that you can't rub out the glove film. In fact, it is very simple. The amount of water in the dough should be moderate, so that the bottom of the dough can always stick to the stirring rod, so that the upper body of the dough can be kept beating on the cylinder wall, and the dough can be pulled, which can speed up the filming. If there is no film all the time, it means that there is not enough time or strength to stir the dough. This time may be about 1-2 minutes.

In addition, it can help the important problem of film production, that is, the high powder used. You can try several different high powders to feel which high powder is easy to film production. The higher the content of protein, the stronger the water absorption of flour. This Jinshan Japanese-style toast powder is quite draught, and the kneaded dough is soft and non-sticky, which is easy to operate. This formula can make the bread taste better because of the addition of light cream, and the embellishment of raisins makes the taste better. Personally, I think the toast made is delicious.

it's not difficult to make toast, and it's not difficult to knead the glove film, just remember the key points.

ingredients: Jinshan Japanese toast powder 27g egg liquid 5g milk 1g whipped cream 5g sugar 35g salt 3g raisins 35g butter 35g

1. Prepare the ingredients used. The raisins were soaked in wine all night.

2. pour the egg liquid, milk, whipped cream, sugar, salt and Jinshan Japanese toast powder into the inner container of the chef's machine.

3. Put dry yeast on the top, and start the third gear to knead into dough.

4. after adding the butter, wait for the dough to absorb the butter, and turn to the fourth gear to knead the dough.

5. until the dough can be pulled out of the glove film.

6. Use kitchen paper to absorb water from raisins and knead them into dough.

7. ferment at room temperature for 4 minutes, and the finger will not retract when pressed.

8. Divide the dough into three parts, exhaust, round and let stand for 1 minutes.

9. Roll the dough into a cow tongue, turn it over, roll it up from top to bottom and relax for 15 minutes.

1. roll the layout into a slender ox tongue again, turn it over and roll it up from top to bottom.

11. put it into toast box, and put it into a fermentation tank with the set temperature of 33 and humidity of 8 for 5 minutes for secondary fermentation.

12. ferment until it is eight minutes full, and brush a layer of egg liquid on the surface. Preheat the oven at 2 degrees, put it in toast box, then turn it to 18 degrees for 35 minutes, and cover it with tinfoil after baking for 1 minutes.

Note:

1. Raisins must be soaked in advance, and cannot be baked directly, otherwise they will be hard.

2. You don't need to pour all the egg liquid in the dough at once, leaving a few grams to brush the surface.

3. Pay attention to the surface coloring after baking for 6 minutes. Cover the surface with tin foil when the color is satisfactory, otherwise the surface will be burnt.

4. I use Jinshan Japanese-style toast powder made of 1% imported high-quality wheat, which is fine in flour quality, high in water absorption, high in protein content, good in drawing, good in elasticity, easy to film, and more moist and soft in toast taste. The mold used is 45g corrugated non-stick toast box.

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