#aca烤明星大赛#zhongzhong Corn Toast

Name: #aca烤明星大赛#zhongzhong Corn Toast
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1g yeast; 120g water; 230g High-gluten flour; 10g Sugar; 2g salt; 20g Corn flour

by Looking for Peach Blossom Island

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The middle seed is a method of adding yeast into a part of flour, kneading it into a dough, and fermenting it at low temperature for several hours, then adding some flour and dried fruit and other materials, kneading it, and performing secondary fermentation and baking.

The bread made by the refrigerated middle seed method has a particularly soft texture, good taste, and flexible operation time. You can knead the middle seed the first night, put it in the refrigerator and ferment overnight, and make it the next morning, or in the morning. Make up the dough and refrigerate it and make it after get off work in the evening. This method reduces the fermentation temperature and prolongs the fermentation time, so that the fermentation effect of yeast is more sufficient, the texture of the bread is more delicate and soft, and there is a fermented fragrance. Anyway, my big pot friends and small pot friends love to eat this kind of food, and they all say it is better than the direct fermentation method. . .

The golden ratio between the middle seed and the main dough is 7:3. You can also adjust the amount according to your own needs. This bread is not buttered, the middle kind of kneading does not need a glove film to the degree, and the texture is as soft as it is. "

Ingredients

1g Yeast
120g Water
230g High-gluten Flour
10g Sugar
2g Salt
20g Corn Flour

#aca烤明星大赛#zhongzhong Corn Toast

1. Add water and high-gluten flour to the yeast powder in the main ingredient to form a dough. Water can be at room temperature or below body temperature. The dough does not need to be over-stirred to form tendons, just form a dough

2. Put the dough into a fresh-keeping bag, squeeze it, and tie the mouth, leaving room for expansion, and put it in the refrigerator for one day.

3. Take out the fermented middle-species dough, pull it into small pieces, add other materials in the auxiliary materials, and knead it into a smooth dough

4. Fermented to double the size. Poke a hole in the middle with your hand, so that it will not be significantly retracted, and there are honeycomb-shaped pores inside.

5. Take out, knead and exhaust, let the noodles stand for 20 minutes

6. Knead it into a smooth dough, roll it into a long strip and put it in a toast mold

7. Ferment at room temperature until the mold is about eighth full, cover, place in the middle of the oven, and bake at 150 degrees for about 30 minutes. Then demould and bake for about 5-8 minutes, so that the colors around are better