Medium cream toast-You Are Foodie

By Jill
92

Medium cream toast

Breakfast every day will be the highlight of three meals a day. Bread has always been my family's favorite food, because it is suitable for all seasons, and you won't feel uncomfortable if you eat it cold. With fried eggs and jam, you can make a simple or complex sandwich with milk and fruit, which is a nutritious and delicious Western breakfast. Toast is my favorite. I can use some of the materials in my hand to calculate the proportion of the materials. The same appearance of toast always has different tastes and surprises.On that day, some readers left a message about why the toast was so rough that it was like a cake. In fact, this is mainly caused by the following reasons.one The dough is kneaded too much, which makes the gluten lose its support and strength to continue to grow;two Over fermentation, the dough loses its gluten, lacks support and continues to grow; At the same time, a large amount of carbon dioxide is produced, resulting in very rough tissue;three If the fermentation speed is too fast, too much and too fast carbon dioxide will be produced, which will lead to the formation of large pores in the tissue and sour taste.Therefore, there are many factors that determine whether bread tastes good or not, especially kneading and fermentation. It is precisely because I have personally experienced these failures that I have also summed up these experiences. If you also like making bread and have research, you can communicate with me and bread lovers in the comment area.

one The water absorption of flour and the thin consistency of light cream are different, so the liquid volume can be reserved about 20g, and whether to add it again depends on the dough state;two Whether kneading the dough with a chef's machine, a toaster or a hand, the time is not fixed, and it should be determined according to the state of the dough film;three Toast with light cream tastes mellow and soft; The aging degree of toast starch produced by the Chinese fermentation method is slower than that by the direct fermentation method, just because it takes some time to make the Chinese fermentation in advance, but the taste is beyond the reach of the direct method.

Step 1 . The medium and main dough materials fermented in advance are ready; Mix the medium kinds of dough materials evenly and knead them into smooth dough. If you can knead a transparent and elastic film, it is better. The size of the fresh-keeping film is twice that of the original film after fermenting at room temperature for about 3 hours, or move it to the refrigerator for refrigeration and fermentation for about 7 hours after fermenting at room temperature for 1 hour;

Step 2 . Put all materials except butter into the bread bucket, place the bread bucket in the Mitsubishi 6D bread machine, first select a "kneading" program, the dough is smooth and can pull out the thick film, then add butter, and then start a kneading program for 18 minutes; Different brands of flour have different water absorption, and the concentration of light cream is also different, so the liquid can be reserved for 10-20 grams, and then decide whether to add it according to the dough state; The strength of the bread machine or kneading machine is also different, and the time is adjusted according to the situation of the machine used;

Step 3 . The dough is smooth, delicate and soft. Pulling a piece of dough can support a transparent and elastic film by hand; The middle of the facial mask is good, but the edge of the hole in the little finger is not very smooth, indicating that the kneading is still insufficient, but at this time, the yeast in the dough has played a role, and then continue kneading will not achieve the desired effect, so kneading will end first, and then there will be a small step to make up for the lack of kneading;

Step 4 . Take out the mixing stick, round the dough, put it in the bread bucket, cover it with a wet cloth, close the outer cover, and choose the fermentation procedure for 100 minutes;

Step 5 . When fermenting for 30 minutes, pour the dough out of the barrel, with the smooth side down, and fold the dough around to the middle, as if it were folding a square; Then put the dough smooth side up and continue to put it into the bread machine for basic fermentation; This is a remedy for the lack of kneading; Use folding method to increase the gluten of dough;

Step 6 . When the dough is 2-2.5 times the original size, dip your fingers in flour and poke a hole in the top of the dough. It will not collapse and shrink, and the dough will ferment successfully;

Step 7 . Pour the dough on the kneading pad, gently pat it for exhaust, weigh it and divide it into 6 equal parts, knead it round respectively, cover it with fresh-keeping film and relax it for 10 minutes;

Step 8 . Take a loose dough, roll it into a rectangle, and roll it from top to bottom; Treat 6 dough in turn, cover with fresh-keeping film and relax for 10 minutes;

Step 9 . Take a loose dough roll and roll it into a tongue shape;

Step 10 . Roll it up and down into a roll, two and a half circles, and stack it in a 450 gram toast box; Every time you make a dough roll, pile it in; Put it in a warm and humid place for secondary fermentation; In cold weather, you can put it in the oven or fermentation oven;

Step 11 . When the dough is 80% full, cover the lid and preheat the oven to 190 degrees; After preheating, put the toast box containing the green body into the middle of the oven, and heat it up and down at 190 degrees for 35 minutes. Adjust the time and temperature according to the actual situation of your oven and the material of the mold.

Step 12 . Shake the toast a few times at the back of the oven, demould it, air it on the drying rack to hand temperature, put it into a bag for storage, tear it by hand or slice it for consumption.

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