Zhongzhong
Xinliang bread flour 400g
Water 215g
Yeast 4 g
All the seed materials are mixed, covered with plastic wrap, and fermented at room temperature 1.5 hours (at room temperature of about 29 degrees).
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1.5 hours later, the medium-sized dough doubled in size (about 29 degrees at room temperature) and continued to ferment in cold storage 10 hour.
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Take out the fermented dough in cold storage, put it in the kneading bucket of the chef's machine, and add the following materials.
Xinliang bread flour100g
2 whole eggs (95 ~100g)
Yeast 2 g
5 grams of salt
Tip: the whole egg can use 3 pieces of protein 95 ~100g, which can help the toast grow taller.
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No dry powder is found in low-speed mixing first, and then the fourth gear is mentioned (Heinz chef machine is used as a reference)
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10 minutes later, smooth dough was obtained.
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Can you pull out the glove film with high oil and sugar without oil and sugar?
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The total dough is 808g, divided into 4 parts.
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Take a small piece of dough, knead it long, roll it out, and turn it upside down (use some flour to prevent it from sticking, not oil).
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Today, we made candied orange peel, diced red dates and raisin stuffing.
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Put in the right amount of stuffing
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Roll from the top (don't roll too tightly), remember to close your mouth and pinch it tightly.
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This model is Sanneng 900g toast box.
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Send to 8 to 9 parting
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Preheat the oven for about 200 degrees for 30 minutes in advance. Pay attention to 10 minutes and then lower the upper layer to 150 degrees. The lower layer does not need to be lowered (of course, it depends on the temper of the oven) (I don't cover the tin foil).
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I forgot to tell you: you can hear the crackling when you bake it and let it cool.
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Tear noodles
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tangent plane
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