Milky Shredded Toast [ms. Kong Teaches Cooking]

Milky Shredded Toast [ms. Kong Teaches Cooking]

1. Add all the ingredients in the recipe except butter to the chef's machine. (You can choose suitable high-gluten flour for toast. This time I chose Jinshan Toast Flour. Jinshan Japanese Toast Flour is 100% imported wheat, selected wheat core essence, and the flour is delicate and white in color and high in protein content. , Good water absorption. The toast is made upright and plump, the drawing is long, the structure is delicate, and the strands of wheat scent spread in the fingertips. Tear off the strand, the mouth is soft, elastic, and the soft taste lingers between the teeth.)

2. Knead until the dough is slightly smooth and a strong thick film can be pulled out.

3. Then add the softened butter and continue to beat until a thin and even glove film can be pulled out. This kind of dough is hard and it is difficult to make a film. It takes more time than usual until the surface of the dough is completely smooth. (This step is very important. Many people actually fail to do this step. They are always afraid of overshooting. In fact, the dough needs to be beaten to easily pull out a very uniform and large stretch of flexible film to be successful. Dough out of the tank temperature 26 Please pay attention to controlling the noodle temperature within the temperature range. If this kind of bread starts to ferment during the noodle making and shaping process, your tissue will become thicker.)

4. The kneaded dough is very smooth and non-sticky, and the texture is very soft.

5. Divide the dough into three parts, no need to ferment. (Do not round the dough, otherwise the dough will be difficult to roll out and tend to break.)

6. Take out a dough without slack, smooth side up, roll it straight out, the length is about 40 cm. (The longer the tissue, the finer the texture and the stronger the drawing feel. But it should not be too long, as the gluten will break if it exceeds the limit.)

7.
You don't need to turn it over, roll it up directly from top to bottom, and do the same for the other two.

8. Then, without slack, take a rolled dough directly and roll it a second time.

9. Continue to roll out, the dough is harder, so use more force, the length can be longer than the first time, about 50-60 cm.

10. Roll up from top to bottom. Take a look at the number of laps on the side. There are a lot of them. The other two do the same. (There is a point to be emphasized here. If the dough is in an unfermented state after all the shaping is completed, it will be very easy to break the tendons and the structure will not be fine once it is fermented. If the room temperature is high and the production quantity is large, it is recommended that you will not have time to shape the dough. Cover with plastic wrap and place in the refrigerator to control the temperature.)

11. Then put them into the mold one by one.

12. Cover the lid and put it in a fermentation tank. Ferment for about 90 minutes at a temperature of 38 degrees and a humidity of 75%, and ferment until it is six minutes full, that is, the highest part of the dough is 3 cm from the top of the mold. (Be sure not to over-ferment, otherwise the dough will squeeze out. Time is just a reference, mainly depends on the state, six minutes full, remember!)

13. The oven must be preheated 5-10 minutes in advance. The reference temperature of a small household oven is 180 to 190 degrees, and the time is about 40 to 42 minutes. Oven brands are different, and the temperature and time are for reference only. You can follow the usual temperature and time for baking flat-top toast.

14. Baked, brushed, perfect, this is the standard! Successful shredded toast is very delicate no matter how you tear it. Try the methods I provide, and I promise you won't be disappointed!