Then again, the simpler things are, the harder it is to do well. For beginners, Qifeng cake (with the tutorial link "Super-detailed and Zero-failure Hollow Qifeng Cake Tutorial") can make people "mad", and I think toast can also make people "vomit to death" ~ ~ ~
One word that is often mentioned with toast may be "glove film", that is, kneading the dough to a fully expanded stage. Most Japanese bread can be kneaded to 9%, while toast needs to knead the dough to 10% to strengthen the ability of gluten to wrap gas, so that it can grow taller. So if you can master the making of toast skillfully, you can learn other Japanese bread in minutes.
Now it's time to serve dry goods. The students who dozed off quickly got up. This toast making method is the most common direct method, twice fermentation and twice rolling. To make successful toast, these three points are crucial:
First, raw materials
1. Selection of high gluten flour
High-gluten flour is also called bread flour. Generally, the content of protein in toast is higher than 13%. The flour brands used to make toast are Golden Statue (the most popular), Bai Yan (cost-effective), Xinliang Toast (not bad), Queen Toast (good quality) and Gold Medal (good quality, but possibly more additives). Good toast flour not only has high gluten protein content, but also has high water absorption.
2. The baking percentage of water is above 60%
Water here refers to the water content in all liquid materials. The water content of common liquid materials is 90% in milk, 60% in whipped cream and 75% in eggs. If a 450g liquid material for toast contains 50g eggs and 1 15g water, the water content is 37+115 =152g, which is divided by 250g (flour weight). The advantage of high water content is that it is easy to produce gluten, which makes toast easier to swell and the finished toast more soft and delicate.
Second, kneading dough
The degree of gluten formation by kneading can be divided into six stages: 6- 10. We should know how to judge the expansion stage and the complete expansion stage when making toast. Add butter in the expansion stage, and stop in time in the complete stage to avoid excessive kneading. I have written two articles about kneading dough, one is hand kneading dough and glove film on the basis of baking, and the other is kneading dough by chef machine. Can't you knead glove film by chef machine? After reading this tutorial in minutes, the method of judging gluten degree is introduced in detail, which is a must for beginners.
Third, fermentation
Bread fermentation is generally divided into primary fermentation and secondary fermentation. Because everyone's fermentation environment is different, fermentation only depends on the state rather than the time. But I'd better give a reference time. My room temperature is 28 degrees and the humidity is 70%. It takes 1 hour for the first fermentation and one hour and twenty minutes for the second fermentation.
The suitable temperature for primary fermentation is 28℃ and humidity is 75%. Generally, the room temperature is above 25 degrees. The simplest way is to put the dough in a container and cover it with plastic wrap to prevent it from drying, which is also convenient for us to observe the volume. When the dough expands to twice the volume, stick your fingers in dry flour and insert it into the dough. When your fingers leave the dough behind, it will neither collapse nor rebound, indicating that the fermentation is in place. If the dough rebounds immediately, it means that it needs to continue fermentation. If the dough collapses, it means that it is over-fermented.
The environment for secondary fermentation is 38℃ and 85% humidity. If there is no fermentation box, use the oven to ferment and put a bowl of hot water. The purpose is to increase the humidity and ensure that the temperature in the oven does not exceed 40 degrees, otherwise the yeast will lose its activity. If the oven has no fermentation function, you can also use a large sealed container and put a bowl of hot water in it, but you should change the hot water frequently. If you make Yamagata toast without cover, it will ferment until the mold is 9 minutes full, and the square toast with cover will be sent to 8 minutes full. In addition to judging by the volume, you can also gently press the dough with your fingers. If the dough is imprinted and does not rebound or rebound slowly, it means that the secondary fermentation is in place.
The most common problems in making toast:
First, the reason why it can't expand
1. The dough is not in place.
Solution: Knead the dough until it is fully expanded.
2. Fermentation is not in place
Solution: The secondary fermented dough must reach the specified height.
3. The water content is too small
Solution: add liquid materials, and change flour if the water absorption rate is not good.
Second, the causes of waist collapse
1. insufficient baking time.
Solution: Increase baking time.
2. The furnace does not shake the hot air
Solution: immediately shake it on the table, and then demould it immediately, so that the hot air can escape.
3. Gluten deficiency
Solution: Knead fully to the complete stage, so that the dough produces enough gluten to support the toast.
Third, the reason why the skin is too thick or the toast is too dry.
1. The baking temperature is too low and the time is too long.
Solution: generally bake at 180 degrees for 35 minutes, and adjust the oven if there is a temperature difference.
This toast making method is the most common direct method, twice fermentation and twice rolling.
raw material
250g of high-gluten flour, 30g of fine sugar, 3g of salt, 20g of unsalted butter, 3g of high-activity dry yeast, 50g of eggs (1 each), 0g of milk powder10g, and 5g of water1/kloc-0 (refrigerated).
Prepare raw materials
Step 1
Add dry materials into the mixing basin and mix evenly with an egg beater.
Mixed dry material
Step 2
Mix water and eggs evenly, you can leave 5% water for adjustment, and then add it according to the hardness of dough.
Mixed wet material
Step 3
Add the wet material to the dry material, and then stir it with a scraper to form a dough block.
Stir the scraper into dough pieces
Step 4
Turn on the chef's machine and mix at low speed to form a ball.
Stir in the first gear.
Step 5
After the dough is agglomerated, the chef's machine turns to the third or fourth gear to stir at a medium speed. When the dough leaves the bottom of the basin and beats the basin wall, a thin film can be pulled out, and the hole is serrated. At this time, it is the expansion stage.
Turn to the third gear after the ball is formed.
The dough leaves the bottom of the basin
The rupture of the drawing film is serrated.
Step 6
Add butter and stir at low speed to form a ball.
Add butter
Stir at low speed in first gear.
Step 7
Until the dough leaves the bottom of the basin and beats the wall of the basin again, lift the chef's machine and hang the dough on the stirring hook completely, so that a uniform and tough film can be pulled out. The hole is very smooth and long and thin noodles can be pulled out. At this time, it is a complete expansion stage.
Add butter and dough, then turn to third gear.
Dough slaps the basin wall.
Dough hanging mixing hook
Drawing film
Pull noodles
Step 8
Knead the dough round, put it smooth and upward into the oiled fermentation basin, and cover it with plastic wrap for primary fermentation.
Knead and put in a fermentation pot.
Cover with plastic wrap
Step 9
When the dough is fermented to twice the size, fingers are dipped in flour and inserted into the dough, and the dough neither collapses nor rebounds, indicating that the fermentation is good. At this time, the dough is removed for pressing and exhausting, and high-intensity exhaust is carried out from the middle to the periphery (relative to Eurobag).
Fingers dipped in flour inserted
Pressurized exhaust
Step 10
Divide the dough into three equal parts, about160g each, knead and let stand for15min, and cover with plastic wrap to prevent air drying.
Split dough
Kneading technique
Cover with plastic wrap and let stand.
Step 1 1
Roll the dough twice, and relax for 10 minutes after the first roll. When rolling, you can discharge the air bubbles at the edge with your palm.
The first rolling
First roll-up
Second rolling
Press the edge to exhaust
Second roll-up
Step 12
After being rolled, it will take about 2-3 turns, and then it will be put into toast box in the same spiral direction for secondary fermentation. If the fermentation box I use doesn't have the function of fermenting in the oven, put a bowl of hot water (the temperature is about 80- 100 degrees) and change the hot water once in the middle.
Put into the mold
Put into a fermentation box for secondary fermentation.
Step 13
Preheat the oven in advance. When the dough is fermented to 9 points (8 points with cover) full, take it out and gently press the dough surface with your index finger. There will be marks that will rebound slowly (or not), indicating that the fermentation is good. Brush the toast lightly with a layer of egg liquid, be careful not to brush too much and flow to the side, or the baked side will be ugly, haha ~
Preheating oven
Secondary fermentation until 9 minutes full.
Brush egg liquid
Step 14
If the toast with cover is fired 180 degrees for 35 minutes, and the toast without cover is fired 170 degrees for 37 minutes, the top should be covered with tin foil about 10 minutes after entering the furnace to prevent scorching.
Put in the oven.
Covered with tin foil
Step 15
After the furnace is taken out, the hot air is shaken out forcefully and cooled sideways on the drying net, which takes at least 1 hour.
Shake out hot air
Hanging net cooling
Step 16
After completely cooling, it should be sealed and stored, and then cut before eating to prevent water loss. It can be stored at room temperature for 3 days, and the frozen storage time is longer, but it will accelerate the aging of bread if it is not refrigerated.
Soft and delicate
Wire drawing effect
Perfect with jam
basis