2
The fermented starter and the materials in the main dough are kneaded by post-oil method until a large smooth dough can be pulled out.
three
Put it in a warm place (covered with plastic wrap, about 30 degrees) and ferment it to 2.5 times the size. Dip your finger in a little flour and poke a hole in the dough. If the holes don't shrink, it means that the dough is well fermented.
four
Pat the surface of the dough, vent the gas, take it out and divide it into two equal parts, rub it directly into a strip of about one meter, and then fold it in half from the middle.
five
Hold the folded place with one hand, and rub it inward with the other hand for two or three times. As shown, then put the right hand side into the fold on the left hand side.
six
Put into a mold
seven
Put hot water on the bottom layer with a baking tray, put a baking net on the top layer, and then put the mold on the baking net. Close the oven door. If the water gets cold halfway, please change the hot water again. Until the dough is fermented to twice its size.
eight
Preheat the oven to 180 degrees, and bake the middle or lower layer for about 20 to 25 minutes. Brush a layer of melted butter immediately after baking, then demould it and put it on a shelf to cool before eating.
Medium cream toast
Ingredients for medium-sized dough: high-gluten flour110g, yeast powder 2g, butter 4g and normal temperature water 70g.
Ingredients of the main dough: high-gluten flour150g, high-sugar resistant yeast powder 3g, light cream 40g, fine sugar 50g, iced milk 75g, salt 3g and butter 50g.
Steps:
1, let's prepare medium-sized dough first. This kind of dough is a bit like the old side of steamed bread. Just mix the materials needed for medium-sized dough evenly. After kneading the dough, cover it with plastic wrap and ferment it to three times its original size. Open the dense honeycomb structure in the dough, and it smells a faint fragrance. Medium-sized dough does not require high temperature and relief, and it can be fermented at low temperature for a long time or at room temperature.
2. Tear the fermented medium-sized dough into small pieces, put them into the mixing barrel of the chef's machine, then add all ingredients except salt and butter to the main dough, and then start the chef's machine to knead the dough. First, stir the dough evenly at low speed, then increase the speed to make the dough smooth, and then gently pull out a thick film by hand.
3. At this time, add butter and salt at room temperature. Butter needs to be taken out of the refrigerator in advance and heated back and forth. Don't put butter and salt at first, it will hinder the dough from forming a film.
4. Start kneading the dough at a high speed until the dough is completely expanded. At this time, the dough will feel smooth and look delicate. If you pull a piece of dough by hand, you can pull out a film on your hand. If you poke the dough by hand, the gaps around the holes will be smooth and there will be no serrated holes, so the dough will be kneaded. Pay attention when kneading dough. If the dough has been kneaded for nearly 40 minutes,
5. Take out the kneaded dough, gently fold it into dough with smooth surface, cover it with plastic wrap and let it stand for 30 minutes to fully stretch the gluten. If the temperature is too high, move the dough into the refrigerator to wake it up. The awakened dough is divided into three equal parts. I made a toast twice, so it was divided into six times, and the number was negligible.
6. Round each small dough separately. When rounding, you can cover the dough with your right hand and roll it back and forth, or fold the dough back and forth by hand. Don't rub as hard as you rub steamed bread. Cover the rounded dough with plastic wrap for proofing 10 minutes.
7. The proofed dough is rolled into an oval shape. Don't be too rude when rolling, but be gentle.
8. Turn the rolled dough upside down, roll it up from top to bottom, cover it with plastic wrap and wake it up for ten minutes.
9. Then roll the dough into long strips again, turn it over and roll it up from top to bottom.
10, roll out the dough and discharge it in toast box. I usually put it on both sides first, then in the middle, and set it once. Don't move it repeatedly. Move the bread embryo to a warm and humid environment for fermentation. If the oven has fermentation function, choose to ferment at about 38 degrees, and put a bowl of hot water in the oven to increase humidity.
1 1, when the bread embryo is fermented in toast box for eight minutes, cover the toast box, continue the fermentation for 15 minutes, and then send it into a preheated oven to bake at 170 degrees for 40 minutes. The toast at this temperature and time is golden yellow.