Direct Fermented Milky Toast
1.
All the ingredients are ready, ice water is best, it can lower the temperature of the dough and delay the yeast fermentation;
2.
Put the yeast and 20 grams of cold water into the same bowl, first melt the yeast; the weather is getting hotter, and then put the yeast in it can delay the fermentation and better form gluten;
3.
Put sugar, salt, cold water and light cream into the kneading bucket first, stir with a small spoon to melt the sugar and salt;
4.
Then pour the high-gluten flour and milk powder into the kneading bucket, and place the bucket on the chef machine. The Changdi chef machine I use can mix 500 grams of dry flour at a time. If you use a bread machine for kneading, please follow the capacity and power To adjust the dosage;
5.
First stir at low speed to form a dough, after the dough can pull out the thick film, pour in the yeast melt and butter;
6.
Mix the yeast and butter completely into the dough at low speed, and then turn to the high speed of the kneading gear to shake the dough until you see the dough completely free from the wall of the bucket, and the wall of the bucket is smooth without batter sticking to it; when the dough is only kneading When the hook is flicked and the surface looks very smooth, stop the machine, pull a piece of dough and put it on your hand, it can hold out a transparent and elastic film, poke a hole, the edge is smooth, and the kneading is over; if the edge of the hole is If it is jagged, you need to knead it for another 1 or 2 minutes, and you must be more careful at the end to prevent the gluten from breaking through excessive kneading;
7.
Take the dough out and put it in the fermentation box. My fermentation box is a large fresh-keeping box. After closing the lid, the sealing effect is very good. Put it in a warm place for basic fermentation;
8.
When the dough is twice the original size, tap the dough with your hands and make a bang. Dip your fingers in the flour and poke a hole on the top. The depth is about 3 cm. The dough does not collapse or rebound. The fermentation is successful; if it rebounds, the fermentation is successful. If it is not in place, let it be sent for a while; if the surrounding area collapses, there is a popping sound and a clear sour taste, or over-fermentation, the dough will no longer be usable and can only be used as old manure;
9.
Put the dough on the kneading mat, pat the air out with your hands, weigh it with an electronic scale, and divide it into 6 equal parts. Knead the dough separately, and relax the cling film for about 10 minutes; the relaxation time is not fixed, and it depends on the temperature and the kneading technique. Whether the slack is in place, the most intuitive method is to press the dough with your fingers. If the rebound is strong, it means that the slack is not enough; if you press it, there is a pit and there is no resistance, it means that the slack is in place;
10.
Take a loose dough, roll it into a strip, and roll it into a roll; here is one more thing, if the dough does not form when rolling, it will retract after rolling, indicating that the relaxation is not in place, and you have to relax for a while. Change The saying that it becomes Chinese-style pasta means that it will take a while; the other doughs are processed in sequence, and the cling film is relaxed for 10-15 minutes;
11.
Take the slackened dough roll and roll it into a long strip with a length of about 30 cm and a width of about 6 cm; to determine whether the slack is in place, use the method in step 9;
12.
Roll from top to bottom into a roll, two and a half turns, with the seal facing down;
13.
Process all the dough rolls one by one, and put each one into a 450g toast box; when everything is complete, place it in a warm and humid place for a second fermentation. I fermented it in the oven. Put a bowl of warm water and temperature. 35 degrees;
14.
When the toast billet reaches 90% full, take it out of the oven and preheat the oven to 190 degrees; brush a layer of egg liquid on the surface of the toast billet. You can also make other decorations such as sprinkling sesame seeds, crisps, almond slices, etc.;
15.
Put the toast into the middle layer of the preheated oven, heat 170 degrees, lower heat 190 degrees, 40 minutes, according to the actual situation of the oven and the mold material used;
16.
From the back of the oven, shake the toast box a few times, unmold the toast, and put it in a bag when it is put on a drying rack until the hand is warm.
17.
Brushed milky toast, rich and soft milky, a few slices of energy for breakfast!
Tips:
1. Different brands of flour have different water absorption rates, so you can reserve 20 grams of water and decide whether to add water according to the state of the dough; whipped cream is to increase the flavor, you can leave it alone, or use 25 grams of milk or 20 grams of cold water instead; milk powder It is also to increase the flavor, you can use the same amount of high-gluten flour instead, but if you remove both of these, the toast will lose its milk flavor;
2. Whether it is kneading by hand, bread machine or chef machine, you must knead out the glove film. The glove film is not as thin as possible. You need a flexible transparent film and poke a hole. The edges are smooth. Some membranes are very transparent and thin, but they break before being pricked, and the edges are jagged, which means that the gluten is about to break;
3. The butter can be replaced with corn oil, salad oil, and soybean oil with no obvious smell, and knead the dough together with all the ingredients;
4. The first round of the bread, the shaping and relaxation, and the second round must be in place. Don’t do it too hastily. Excessive one round will weaken the expansion force of the second round, which will affect the growth. The looseness in the shaping process will not be in place, which will cause the finished product to be heated. Cracking; Excessive second hair will break the gluten and thus fail to swell;
5. The baking time and temperature are adjusted according to the actual situation of the oven and the mold material used. I used the 450g mold of Xuechu, one champagne color and one black. At the same temperature, the bottom of the black toast is better than champagne. The color is deep, close to the paste color.
