Medium Grain Toast
1.
Add the Chinese ingredients one by one, and mix them into a dough by hand (you can also use a bread machine or a chef's machine). The temperature is 26°-28°, covered with plastic wrap, and fermented for 1.5-2 hours.
2.
The volume of the fermented medium-type dough will become 2-3 times larger, and it will have a strong wine taste. The bottom of the dough has a honeycomb-like dough texture.
3.
Come and take a look at this organizational structure.
4.
Put another bowl into the main dough ingredients (except butter), mix well by hand and add instant dry yeast. The grain flour I used contains wheat flour, oat flour, whole wheat flour, corn flour and buckwheat flour. So the taste of the finished product will be much better than ordinary whole-wheat toast!
5.
Put the main dough material and the medium dough into the cook machine and turn on the low speed to mix the dough. After the mixture is uniform, it is adjusted to medium and high speed to beat out the ductility and elasticity of the dough.
6.
After whipping at medium to high speed for about 3 minutes, you can stop at any time and pull the dough. If the dough is hard to pull, thick film can be pulled out, and there are small jagged edges at the edge of the small hole, then it is a good time to add softened butter!
7.
Cut the butter into small pieces and add it to the dough. Change to low-speed mixing. Mix well and continue whipping on medium and high speed.
8.
After whipping for about 3 minutes, start to check the dough. The dough is fine and smooth. Cut out a small piece of dough. Pulling the noodles with both hands can stretch the dough to shoulder width. Pull the dough upside down without sagging. The dough is completely beaten. Look at this film, the hole is also very smooth!
9.
The beaten dough is slightly rounded, covered with plastic wrap, and proofed for 30 minutes.
10.
After weighing, divide into 3 equal parts, each dough is slightly straightened into a strip shape, and then roll it out with a rolling pin
11.
Roll it up and gently roll it up from top to bottom
12.
Roll the dough, with the mouth down, put it into the toast mold
13.
Put one on the top first, and one dough in the middle last!
14.
The dough undergoes final fermentation, the temperature is 36°, the humidity is about 75%, and the dough is fermented until the dough grows to the mold for 9 minutes. Cover the toast cover and send it to the preheated oven. 180°about 42 minutes.
15.
When the baking is complete, take out the mold and immediately shake the heat, open the lid, pour the baked toast into the drying net, and let it cool and seal it at room temperature. The taste period is 2-3 days. Freezing can be stored for 1 month. Do not refrigerate.
16.
Because it is a medium toast, it tastes better than fermented toast and has a softer texture!
Tips:
1. If it is not possible to make it in one time, you can cover the dough and put it in the refrigerator immediately after the dough is formed into a dough, and then take it out to room temperature (26-28°) the next day, about 30 minutes, and then proceed to the next operation. . The flexibility of making Chinese toast is really easy! 2. High-sugar-tolerant instant dry yeast can be directly added to the material to mix, pay attention to the need to avoid the salt and sugar weighing together!
