Ingredients High-gluten flour 250g white sugar 20g salt 4.5g milk powder 5g ice water 157.5g fresh yeast 7.5g butter 25g Teacher Wang Chuanren - How to make Panduomi toast First put the flour, sugar, salt and milk powder into a blender
, slowly pour the water in the formula into the blender and mix.
After the ingredients are thoroughly mixed, add yeast and mix.
Apply a thin layer of salad oil in the fermentation box and set aside (not too much, so as not to damage the bread texture due to too much oil).
Stir in flour until smooth.
Add butter.
Stir slowly and evenly.
After the butter is evenly mixed, adjust the mixer to fast mixing to the expansion stage, which is what we often call glove film.
(Teacher Wang has his own method for judging whether the dough is ready: stretch the dough to see its elasticity to judge whether the mixing is in place, because these are related to the ratio of sugar to oil and the ductility of the formula.) Take the dough out of the mixer
, ferment at 26-28 degrees for about 50 minutes, until the dough is two and a half times the original volume.
Flip and ferment again for 20 minutes until 3.5 times the size of the original dough.
Sprinkle flour on work surface.
Divide evenly into 150g each.
(The original recipe uses Sanneng 450g toast boxes. If you use Kaiyin 340g toast boxes, divide them into 115g each; if you use Kaiyin 510g toast boxes, divide them into 170g each.) Roll the divided dough into a round shape.
Do not push out the air that is already in the dough too much and do not destroy the continuity of the gluten. Let it rest for 10 minutes.
After the rounding and relaxation is completed, roll it out for the first time and deflate it.
Likewise, try not to break the gluten that has formed and let it rest for 15-20 minutes.
Roll out the dough for the second time, drain the air properly, and put the shaped dough into the toast mold.
Ferment at room temperature 26-29° for about 45 minutes.
When it reaches seven and a half to eight minutes of the mold, it can be put into the oven.
450g (three-energy mold), 210°, 42 minutes.
340g (Kaiyin mold), 210°, 32 minutes.
510g (Kaiyin mold), 210°, 48 minutes.
Take the toast out of the oven and cool it at room temperature for 2 hours.
The fan or air conditioner blows for 1 hour and 45 minutes.
Charming brushing~~~ Teacher Wang said: To judge the quality of toast, you can slice it and lick it with your tongue to feel its humidity and softness.
Smell its flavor.
Check out its elasticity.
Tips 1. The original recipe uses commonly used instant dry yeast. If you need to use instant dry yeast to replace the fresh yeast in the formula, the ratio of fresh yeast to dry yeast is 3:1. 2. The formula is for a 450g Sannengju
The amount of mold.