Original toast
Ingredients: 300g of bread flour, 3g of yeast, 30g of sugar, salt 1 g, cold water 2 10/0g or so, and 30g of butter.
Production process:
1. All materials are ready, and flour, yeast, sugar and salt are put into the bowl; Cut butter into small pieces and soften at room temperature;
2. firstly, stir and mix the powder with chopsticks;
3.
Pour in 2 10/0g of cold water, and the water content has reached 70%. Mix the flour and water evenly with chopsticks, and cover with plastic wrap 15 minutes before kneading. This step is very important. Kneading the dough directly and sweating all over is not as good as that for a while.
4. Take out the dough and put it on the chopping board. I put it directly on the cabinet surface and knead it for 5 minutes first.
5. The dough will be a little sticky at first, and then this uneven film can be pulled out;
6. Put the softened butter pieces on the dough;
7.
First, knead the butter into the dough by folding, and then knead, knead and throw it for about 15 minutes, and you can pull out this soft and elastic film. If you put it on your hand, it is what you usually call "glove film".
8.
The dough is rounded, put in a basin, covered with plastic wrap, and fermented in a warm and humid place, or put in an oven, with the temperature adjusted to fermentation level, or about 35 degrees, and a bowl of water can be put in the oven to increase the humidity;
9. When the dough is seen from the outside, it is twice as big as the original. There is a thump when the hand taps the surface, and the finger dips a little flour to poke a hole at the top of the dough, which does not collapse or retract, and the fermentation is successful;
10. Take out the dough and put it on the kneading mat for a few times, weigh it and divide it into four equal parts, and cover it with plastic wrap to relax 10 minute;
1 1. Take a loose dough, flatten it first, and then roll it into a rectangle;
12. Roll it from top to bottom, it doesn't matter or loosen it, just roll it down naturally;
13. Four doughs are processed in turn and covered with plastic wrap to relax 10 minute;
14. Take a relaxed dough roll, flatten it and roll it into a rectangle;
15. Roll from top to bottom, twice;
16.
Handle the remaining dough rolls in turn and put them in a square toast box. If you don't have this toast box, you can also put it in a 450g toast box. Cover with plastic wrap for secondary fermentation in a warm and humid place. I put it in the oven at 35 degrees;
17. When the dough rolls are 8 minutes full, cover them, preheat the oven 180 degrees, and fire up and down;
18. Put the cover of the toast into the middle layer of the preheated oven, and fire at 180 degrees for 35 minutes;
19. After being taken out of the oven, pour it on the drying rack, air it to hand temperature and put it in a bag for preservation.
Baking tips:
1.
If you want to come up with a glove film, the amount of liquid can't be less, and the water absorption rate of different brands of flour is different, so you can reserve 10-20 grams of water and add it later as appropriate; At first, the dough will stick to your hands. Don't add flour in a hurry. Scrape the batter off your hands with the help of a scraper and continue to knead it. It won't stick after it forms a gluten. After pulling out the thick film, add butter. The more you knead it, the more moist it will be. Grab the dough and throw it away. The gluten will become longer and softer, and the film will come out faster. The specific operation can be Baidu related videos;
2. The baking time and temperature are adjusted according to the actual situation of your own oven.