How do you make toast for beginners?

melting sugar and salt: 5ml milk is heated in a microwave oven for 1 minute to melt sugar and salt. Then mix the rest of the milk and cool it to normal temperature.

kneading: milk solution, flour and egg white are mixed to form a three-light dough.

let stand: cover the dough with plastic wrap, let stand for 2-5 hours, and then pull out a thick film. Let the dough come out of the film by itself without beating and kneading, and the yeast is not kneaded at this time, so as to prevent the dough from fermenting before it comes out.

add yeast: melt the yeast in 25 degrees warm water and knead it into the dough.

add butter: add butter softened at room temperature and knead the glove film.

basic proofing: oil the fermentation pot, add the dough and cover it with plastic wrap. Proofing at 3 degrees for 1 hour until the dough is twice as big. The fermentation basin should be a cylindrical basin with a small diameter, and its volume is three times as large as the dough (the dough is just full after fermentation), which is beneficial to the height of the dough head. The dough temperature should be about 26 degrees when proofing, otherwise the proofing time should be increased or decreased accordingly. The dough put into the pot should be smooth side up, so that the fermentation gas can be sealed by tension during fermentation and the dough can be promoted to grow.

air exhaust in the middle of basic proofing: this step can awaken the protein elasticity of dough and hold more fermentation gas during the second proofing. Check the basic proofing state, poke the dough with your finger dipped in flour, and the poked hole will not rebound and the dough will not collapse, indicating that the proofing is successful. Sprinkle powder on the chopping block, take out the dough with the help of scraper, fully flatten the dough, exhaust, re-fold the dough, adjust it to be round, with the smooth side facing up, continue to put it in the fermentation pot, and wake it up for 3 minutes.

division and middle proofing: take out the dough, divide it into two or three parts, then round it, and put it on baking paper or canvas with the mouth closed down. At this point, the dough surface is a bit bumpy. Proofing in the middle, half an hour, the dough becomes smooth and tense. Changing the step is beneficial to relax the elasticity of dough, make the tissue soft and plastic. The sign of completion is to gently press the dough and leave a dent. If the dough bounces back, it is not finished.

shaping: the dough is rolled into the shape of a cow tongue (if it is difficult to roll out, the elasticity is too large, which means that the middle is not properly proofed, so let it stand for a while). Fold the quilt three times horizontally, and then roll it up vertically for two to two and a half times. Press the interface tightly.

secondary proofing: put the dough into the mold with the joint facing down. 38 degrees, if it is Yamagata toast, it will wake for 1 hour, and if it is covered with square toast, it will wake for 5 minutes. Send it to the mold for seven or eight minutes.

baking: after fermentation, preheat the oven for 18 degrees. Stir the egg yolk with the same amount of water, brush the egg liquid on the surface of Yamagata toast, put a baking tray on the top to avoid fire and bake for 4 minutes; Square toast does not need egg liquid, cover it and go straight into the oven for 4 minutes.

out of the oven: quickly pour out the bread, put it on the grill to cool and slice it.

it is soft and can be brushed.

Show a previously made one, the fermentation is not very successful, but it can still be drawn because of the film.

Tips

Use small packets of yeast to prevent it from becoming ineffective after being opened for a long time.

use iced milk to reduce the dough temperature as much as possible.