Time flies so fast, it will be the National Day holiday soon. During the 7-day National Day holiday, our family of three planned to take a 2-3 days, walk around the surrounding cities, and take the children to learn more. Traveling during the holiday is crowded with people. Whether it is a service station or a service point in a scenic area, food is expensive and difficult to buy. Therefore, every time I go out during the holiday, I will habitually prepare some food, such as bread, candies, drinks and other convenient things to carry. If I am hungry on the road, I can replenish energy at any time. To make bread, I like to make toast. It is a category under the bread. The toast is sliced with eggs, ham and some vegetables, and cut in half. It is a delicious and anti-hungry sandwich.
I have seen many friends say that toast is not good, but it is not difficult. As long as you keep in mind the following 4 practical dry goods, you can easily make delicious toast. 1. To use the right flour, use high-gluten flour with a protein content of more than 12 grams per 100 grams of flour. It cannot be used as ordinary flour for steamed buns and dumplings, nor can it be used as low-gluten flour for cakes; 2. Tolerance High-sugar yeast cannot use ordinary low-sugar yeast. Only high-sugar-tolerant yeast can make the dough better ferment. 3. To make toast, the state of the dough is very important. It must be kneaded to the state of filming. The article will teach you how to check whether the dough is filmed. 4. For baking, you must use an electronic scale, and remember not to put the ingredients as you like. These 4 points apply whether you are making toast or making other shapes of bread.
As long as the above 4 points are mastered, one fermentation can make a soft, fluffy and silky toast. Today I will share with you the recipe of a fermented toast. The ingredients that need to be prepared are: 360 grams of high-gluten flour, 1 egg, 180 grams of water, 60 grams of white sugar, 30 grams of animal butter, and 6 grams of high-sugar yeast. Here are the servings of 1 450g and 1 250g toast. This recipe is a bread recipe that I have used for 6 years. My neighbor said that the recipe I shared was very practical. The bread she followed was very successful and it was better than the one I bought.
All the ingredients are put into the bread machine , and the dough is selected for 20 minutes. The amount of flour is not large, and friends who don’t have a bread machine can choose to knead the dough by hand. You must use high-sugar-tolerant yeast to make bread. In the hot weather in the south, the eggs can be used directly from the refrigerator. If there is no animal butter, you can choose corn oil , the amount is half of butter.
The dough is finished, and the dough is already very smooth.
Pull the film to check the state of the dough: Wash your hands clean, wipe a little corn oil, cut a small piece of dough with scissors, spread it slowly, and expand it as shown in the picture. If there is no hole in the hand or the edge of the hole is smooth, it means that the kneading is in place. Put the dough in the bread machine and continue to ferment for 20 minutes, or put it in a warm place to ferment to twice its size.
After the dough is fermented, take the dough out of the bread maker, gently press to squeeze out the large bubbles, and divide them into 5 equal parts. After exhausting and rolling, cover with plastic wrap and relax for 15 minutes. Cover with plastic wrap to prevent the moisture in the dough from evaporating.
Take a dough, roll the dough to a thickness of about 1 cm with a rolling pin, and squeeze out all the bubbles.
The rolled dough on the left,Like the dough on the right, fold the left and right sides in the middle, and close it tightly. It can save a lot of time by making toast with one roll.
Roll up the dough from bottom to top, pinch tightly at the end. The length of the dough roll of 2 and a half turns is the best, not more than 3 turns.
Put the shaped dough into a 450g toast box with the mouth facing down. The direction of the 3 doughs should be the same. The other 2 doughs should be placed in the same 250g toast box.
Put the dough in the bottom of the oven to ferment, and put a bowl of water to keep the humidity in the oven. The south is still very hot recently, just put cold water on it, but in the north it is cold, it is recommended to put hot water.
The dough is fermented until the toast mold is 8 minutes full, take it out, preheat the oven to 135 degrees and lower to 165 degrees for 10 minutes. 450 grams of dough is used to make golden brick toast , and the lid of the toast box is covered, and 250 grams of dough is used to make mountain-shaped toast without the lid of the toast box.
Put the dough into the bottom of the oven, set the oven temperature to 135°C, lower the heat to 165°C and bake for 35 minutes, and cover with tin foil in time. Different household ovens and different brands of toast boxes have different temperature requirements. It is recommended to flexibly adjust the temperature and time according to the commonly used ovens and toast boxes.
The preservation of toast: After the bread is baked, it is out of the oven and lightly shaken twice.Take it out of the mould and leave it on its side for about 10 minutes. Let it dry. When it is warm to the touch, slice it or store it in a fresh-keeping bag at room temperature so that it will not harden after 3 days. The mountain bread baked this time is like a mushroom cloud, fluffy visible to the naked eye.
The bread formula used for 6 years, once fermented, it is soft, fluffy and silky, and it will not be hard after 3 days. When making bread, keep in mind the "4 points dry goods". Neighbor: It is practical, and it tastes better than bought. Do you like this one-time fermented toast recipe shared today? What kind of food do you plan to bring for your National Day trip? If you have any suggestions or ideas, please leave a message to Longbao. Your advice is the driving force for Longbao to move forward. If you like the content shared today, please bookmark, forward, and help with a small rocket. Follow Longbao to see more Many food diaries. The original food of Longbao's pictures and texts is updated every day. Any plagiarism and washing of manuscripts are not accepted. Any misappropriation will be punished!
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