Whether it's new Chinese pastry or western dessert, dough mixing is an unavoidable link. Because of the success of pastry, water gluten must be produced. People who often make snacks will feel this kind of pain, because kneading dough is simply a physical work. Therefore, many people buy bread machines or automatic bread machines to make dough, which can save time and energy. However, there is a hydration method in traditional pasta practice, that is, simply using the characteristics of batter to produce water gluten by itself. Because the hydration method is a little biased towards the fragrance of self-fusion, the water gluten is more evenly distributed, and it can also deal with the burning problem in the process of dough mixing.

You can make delicious and metal-brushed toast bread without a toaster and dough mixing, which is simple and labor-saving! Today, let's make a water-legal toast. Feel if these traditional toast breads taste better and more different! Let's give it a try in Xiaobian today, and then we can try it at home. The most traditional pasta method saves energy and worries, and its taste is more fragrant, soft and delicious than that of the machine! It tastes really good and healthier! When breakfast is really awesome, don't miss it!

Original white toast 1, add high-gluten flour and white sugar to the bowl, and mix it with milk to make a sticky dough; If you can't see the powder, seal it with plastic wrap and refrigerate it for one night; 2. Take out the batter the next day, mix and dissolve the yeast with about10g of water, and then pour it into the batter; 3, knead the yeast and dough evenly, comb out a bright side, and put it in a bowl for sealed refrigeration for 20-30 minutes; 4. Then take out the batter, cut it into pieces, add salt and softened unsalted butter, and knead it evenly again; 5, let the salt-free butter and batter fully combine, pay attention to keep the dough temperature under the condition of kneading, it is best not to exceed 26 degrees, if the dough temperature is high, put it in the refrigerator for 10 minutes before combing the batter.

6. Finally, sort out a bright surface by rolling and put it in a bowl; 7. Put the bread in an environment where the ambient temperature is best not to exceed 28 degrees, ferment it to twice the size, dip your finger in wheat flour, and poke a hole to make it shrink without collapsing; 8. The fermented dough is evenly divided into 3 equal parts, and then the batter is rounded; Sealing static wake up for 20-30 min; 9. Sprinkle a little powder on the surface layer, roll it for the first time, and roll it up from one end. Sealing again to wake up for 20-30 minutes; 10, after waking up, roll it for the second time, and don't roll it too tightly at the end; 1 1, after all the rolls are finished, put them in the toast mold box, and make alcohol for the last time; 12. Maintain the ambient humidity in the case of final fermentation, put a bowl of warm water in a sealed way until it is 7-8 minutes full, and preheat the electric oven in advance10 min; 13, the electric oven is easy to get angry 170 degrees, and the fire is removed 185 degrees for about 45 minutes (the ambient temperature is for reference only); The middle surface layer will be colored in about 8 minutes, and the tin foil paper will be covered immediately; After the announcement, shake it a few times, shake out the heat flow, and then put it on the baking rack to cool it.