2
Knead the fermented leavened dough with the ingredients in the main dough using the back-oil method until you can pull out a large piece of smooth dough.
3
Place the dough in a warm place (covered with plastic wrap, around 30 degrees) and let it rise until 2.5 times its size. Dip your finger in a little flour and poke a hole in the dough. If the hole doesn't shrink back, the dough is ready to rise
4
Pat the surface of the dough lightly to expel any gas, then divide it into two equal parts and roll it directly into a one-meter strip. two to three times. As shown in the picture, then tuck the right hand side into the left hand side of the fold
6
Place the mold
7
Use a baking tray to catch a hot water on the bottom layer, then a layer of the top layer of the baking sheet, and then the molds on the baking sheet on the can be, close the door of the oven, if the water has cooled down halfway through the water is replaced by hot water once again. Until the dough fermented to double in size.
8
Preheat the oven to 180 degrees Fahrenheit and bake in the middle or lower center for about 20 to 25 minutes. Remove from the oven and immediately brush with melted butter, then unmold and let cool on a wire rack before serving.
Medium Cream Toast
Medium Dough Ingredients:110g flour, 2g yeast, 4g butter, 70g room temperature water.
What to use for the main dough: 150g of high gluten flour, 3g of high sugar resistant yeast, 40g of light cream, 50g of sugar, 75g of iced milk, 3g of salt, 50g of butter.
Steps:
1, the first to prepare the middle kind of dough, this kind of dough is a little bit like our steamed buns of the old noodles, the middle kind of dough need to mix up the materials, mix evenly on it, do not need to excessive kneading, kneading into a ball after the cover with plastic wrap, fermentation to the original triple the size of the dough, open the visible dough in the dense honeycomb-like tissue, smells of a light wine, the middle kind of dough on the The temperature and relief requirements are not high, low temperature and long fermentation or room temperature fermentation can be, as long as the final state of the dough can be correct.
2, the fermented dough into small pieces, into the mixing bowl of the chef machine, and then add the main dough in addition to all the ingredients except salt and butter, and then start the chef machine to start kneading, first with a low speed to mix the dough evenly, and then turn up the speed of the dough into a smooth state, with a piece of dough with their hands, can be gently pulled out of the dough of a thick film.
3, this time add room temperature butter and salt, butter needs to be taken out of the freezer in advance to warm up, butter and salt do not put in the beginning, which will prevent the dough from forming a film.
4, start a little higher speed, the dough will be kneaded to fully extended state, this time the dough will be very smooth to the touch, looks very delicate, pull a piece of dough by hand, can be stretched out in the hands of a thin layer of membrane, with a hand to poke through the dough, the gap around the hole is very flat, there will not be some jagged hole, so that the dough on the kneaded, kneaded, pay attention to, if the dough kneaded fast! If the dough has been kneaded for almost 40 minutes and has not been kneaded to this state, don't continue to knead the dough, the dough in your hands has been played with the waste, you can use it to make pastry to eat.
5, the kneading of the dough out, gently folded into the surface of the smooth dough, covered with plastic wrap rest 30 minutes, so that the gluten is fully stretched out, if the temperature is too high, the dough into the refrigerator to wake up, wake up the dough divided into three equal parts, I did two toast, so divided into six, the number of people can ignore.
6, each of the small dough were rounded, rounded, you can use your right hand to cover the dough rolling back and forth, or fold the dough back and forth with your hands, be sure not to knead the buns as hard to roll, rounded dough covered with plastic wrap, wake up for 10 minutes to stand by.
7. Roll the dough into a long oval shape, and don't be too rough when you roll it out.
8, turn the rolled out dough over, roll up from top to bottom, cover with plastic wrap and let rise for 10 minutes.
9, then again roll the dough into a long strip, turn it over, and roll it up from top to bottom.
10, the rolled dough side by side into the toast box, I usually put the two sides of the first, and then put the center, a one-time arrangement, do not repeatedly to move, the bread embryo into a warm, moist environment to fermentation, the oven has a fermentation function if you choose to ferment at about 38 degrees Celsius, and at the same time in the oven to put a bowl of hot water to increase the humidity can be.
11, the bread embryo fermentation to the toast box of eight full when the lid of the toast box, continue to ferment for 15 minutes, and then sent to the preheated oven, 170 degrees baked 40 minutes can be, the temperature and time of the toast bread color golden,
.