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Medium corn toast
Chinese seed is a method of adding yeast to some flour, kneading it into a ball as a "seed", fermenting at low temperature for several hours, then adding some flour, dried fruit and other materials, kneading it, and then carrying out secondary fermentation and baking.The bread made by the method of middle seed in cold storage has particularly soft tissue, good taste, and flexible operation time. You can knead the middle seed the night before, put it into the refrigerator for refrigeration and fermentation for one night, and make it the next morning, or refrigerate it with good dough in the morning, and then make it in the evening after work. This method reduces the fermentation temperature, prolongs the fermentation time, makes the fermentation of yeast more sufficient, makes the bread more delicate and soft, and has a fermentation flavor. In any case, my big pot friend and small pot friend all love this kind of food. They say it is better than the direct fermentation method...The golden ratio of medium and main dough is 7:3. You can also adjust the dosage according to your own needs. This bread is not buttered. The middle kind of dough doesn't need glove film, and the tissue is as soft as before.
Step 1 . The yeast powder in the main material is added with water and high gluten powder to form a dough. Water can be used at room temperature or below body temperature. The dough doesn't need to be stirred too much to make gluten, and it can be dough
Step 2 . Put the dough into a fresh-keeping bag, flatten it, tie the mouth, leave room for expansion, and refrigerate it in the refrigerator for fermentation for one day
Step 3 . Take out the fermented medium seed dough, pull it into small pieces, add other materials in the excipients, and knead it into a smooth dough
Step 4 . Ferment to twice the size. Poke a hole in the middle with your hand, and there will be no obvious retraction. There are honeycomb pores inside when you open it
Step 5 . Take it out, knead it evenly and exhaust it, and let it stand for 20 minutes
Step 6 . Knead it into smooth dough, roll it into strips and put it into the toast mold
Step 7 . Ferment at room temperature until the mold is about eight minutes full, cover it, put it in the middle of the oven, and bake it at 150 ℃ for about 30 minutes. Mold and bake for about 5-8 minutes, so that the surrounding coloring is more beautiful
Step 8 . Take it out and cool it on the drying net, and slice it with the help of the mold
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