Incomparably soft -- scalded toast-You Are Foodie

By Esther
55

Incomparably soft -- scalded toast

Blanching is a baking technique, which aims to increase the water absorption after the flour is gelatinized, so that the tissue is soft and more elastic; Blanching can also prevent dough from aging. If you feel that the bread is not soft enough, you can use blanching to make bread. Soft taste, piece by piece drawing.

Main Ingredients

Auxiliary Ingredients

1. it only needs 50g for scalding. Don't throw all your brains into it. There are too many.2. the baking time should be adjusted according to your own oven.3. the original formula contains 138 grams of milk and light cream, which I can adjust by myself.4. when the dough is too wet and sticky, throw 2300 times on the chopping board, and the effect is very good.

Step 1 . The ingredients in the sauce are soup ingredients. Mix the sugar and flour evenly, and add 30 grams of boiled water.

Step 2 . Stir it into a ball and cool it for standby.

Step 3 . Materials other than butter in the main materials are put into the mixing tank.

Step 4 . When the dough is gluten, add butter.

Step 5 . At the completion stage, large films can be pulled out.

Step 6 . It is twice as big in the warm place.

Step 7 . Exhaust, divide, roll and relax for 20 minutes.

Step 8 . Roll out into oval shape.

Step 9 . 1/3 fold, as shown in the figure.

Step 10 . Roll it out again, roll it up from top to bottom, and put it into the mold.

Step 11 . Finally ferment until the mold is 8% full.

Step 12 . Lower layer, 175 degrees, 35 minutes.

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