5° Liquid Type High Lego Toast

Name: 5° Liquid Type High Lego Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 50g Shimizu; 2g Instant Yeast Powder; 35g egg; 85g milk; 1 bag (18g) Gao Lego; 15~20g Fermented butter; 35g Caster sugar; 3g salt

by Warm blue 0429

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Liquid species (polish species), also called Polish species, was originally mainly used to make European-style bread.

The preparation of the liquid seed is very simple. Add a little yeast with the same weight of flour and water, mix well, and ferment at room temperature (25 degrees) for 5 hours or put it in the refrigerator (5 degrees) to ferment for 17~24 hours. After the liquid seed is made, the next work will be the same as usual when we make toast. You can choose the direct method or the middle seed method according to your preference.

The key to the production of liquid seeds is: firstly, it must be mixed uniformly without granular flour; secondly, there should be no salt in the liquid seeds, because salt will inhibit the effect of yeast; finally, the fermentation time of the liquid seeds should be controlled well. , No more than 24 hours is best. If it takes too long, the sugar in the flour will be consumed, and it will no longer have the ability to ferment.

The advantages of the liquid seed are: first, it can make the yeast multiply rapidly, thereby enhancing the expansion force of the dough; secondly, because the amount of yeast used in the liquid seed is small, even if it is fermented for a long time, it will not produce sour taste, but it is more capable Bring out the wheat aroma of flour, making the bread taste better; in the end, the liquid type is somewhat similar to the old noodles in our Chinese pastry. The bread made from liquid seeds has a slower aging speed, better moisture retention and flexibility!

Everyone knows that the bread made by the Chinese method has many advantages: fine structure, soft taste, slow aging speed and so on.

With these advantages, the bread made by the liquid seed method also has the same, and I personally think that using the liquid seed method, the bread is more moist and softer, and at the same time, it has some Q-bomb feeling in the softness, and the taste is better!

The above is my experience of making bread with liquid seeds, I don’t know if it’s right, tx, please criticize and correct me!

Today’s toast is made with a bag of high Lego inside. . . To be honest, I don't know when I bought this thing. . Look at the date, it's about to expire. . So consume it quickly!

The recipe for toast is self-made, suitable for a 450g toast mold. "

Ingredients

200g High-gluten Flour
50g Shimizu
2g Instant Yeast Powder
35g Egg
85g Milk
1 bag (18g) Gao Lego
15~20g Fermented Butter
35g Caster Sugar
3g Salt

5° Liquid Type High Lego Toast

1. Mix all the ingredients of the liquid dough evenly, cover it with a lid or plastic wrap, and keep it in the refrigerator to ferment for 17 to 24 hours;

2. (First reminder, for patients with intensive phobias, please ignore this picture. I will tell you that I uploaded this with my eyes closed..) When there are many bubbles on the surface, the surface can be seen evenly. Large pore organization;

3. Mix the fermented liquid with the other ingredients in the main dough except for the butter, knead it into a smooth dough, add the diced butter, and continue to knead until it is fully expanded, that is, a large piece of toughness can be pulled的膜;

4. The kneaded dough is slightly rounded, covered with plastic wrap, and fermented at room temperature to double its size. Here I apply some oil on the plastic wrap first, and then cover it on the dough, so it won’t stick. Then the fermentation time is about 30 minutes, the weather is relatively hot;

5. After fermentation, ventilate, divide into 3 parts, cover with plastic wrap after rounding, and relax at room temperature for 15 minutes;

6. Take a loose dough, gently press to exhaust, and then roll it into a strip;

7. After turning it over, fold each side by 1/3 toward the middle, cover with plastic wrap, and relax for 10 minutes;

8. After the relaxation is over, roll out the dough from the middle and both ends to form a strip;

9. Then thin the bottom edge of one side and roll it up from top to bottom;

10. Rolled into a cylindrical shape;

11. Put the shaped dough into a mold, spray some clean water on the surface, and place it in a warm and humid place for secondary fermentation;

12. The dough is fermented until the mold is 8 minutes full, and lightly press the surface with your fingertips, it can bounce back quickly without leaving traces on the surface of the dough, and the second shot is over;

13. Preheat the oven 190 degrees in advance. After preheating, spray some clean water on the surface of the dough;

14. Put the mold into the oven, the lower layer, fire up and down, 180 degrees, bake for about 40 minutes, and bake for about 10 minutes in the middle, and cover the surface with tin foil to prevent the color from becoming too dark. After the baking is over, immediately take it out of the oven, knock the mold on the chopping board a few times, then buckle out the bread, put it on the air-drying net to cool to room temperature and not hot, then bag it and store it tightly.

Tips:
1. Liquid dough can also be fermented at room temperature. For fermentation at room temperature, the fermentation time should be adjusted according to different temperatures. When the temperature is around 25 degrees, it takes 5 to 6 hours. The lower the temperature, the longer it will take. It is mainly judged according to the state of the dough. There must be a lot of bubbles on the surface. The denseness of the bubbles will cause goose bumps in patients with "dense phobia";
2. The amount of milk and eggs in the main dough can be adjusted by yourself, as long as the total amount remains unchanged. For example, if an egg is 45~50g, then add 70~75g milk. Adjust according to the dough situation, don't add it all at once;
3. The water content of the dough is not small, and it will be a little sticky when kneading, the operation of the bread machine is negotiable;
4. The first fermentation time should be adjusted according to the actual temperature. In summer, 30 minutes is enough. It may take longer in autumn and winter;
5. During the operation, if you feel that the dough is a little sticky, you can put some oil on your hands and the chopping board to prevent it from sticking;
6. The time of the second round is not fixed, it should be decided according to the actual situation of the dough. Press the surface of the dough lightly with your fingertips, you can feel the elasticity of the dough, there will be no traces on the surface, and the fermentation will be 7-8 minutes full, and the second round will be over. If it collapses with one click, it is over-fermented and can be used as old noodles;
7. The specific baking time and temperature should be adjusted according to the actual situation of each oven;
8. After baking, it should be out of the oven immediately. A few taps can effectively prevent the toast from shrinking. Place it on the drying net and let it cool until it is not hot to seal. This will make the bread softer.