Original Brushed Toast

Name: Original Brushed Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Jinshan Japanese Toast Powder; 50g egg; 4g High sugar tolerant dry yeast; 35g Caster sugar; 4g salt; 35g butter; 210g Cold water; A little (surface brush) Egg liquid

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The most difficult part of bread is toast. Whether the kneading is in place and the fermentation is in place are the keys to success. The temperature of the kneaded dough should be controlled below 26 degrees, and the fermentation should be avoided to prevent insufficient fermentation and prevent overspreading. These two points are not mentioned here. In the following production process, you can understand while looking at the pictures. You can practice more. Trained to an expert level.
If today’s toast is calculated by 100 points, I can only give it a score of 90. Because the room temperature is 28 degrees, I temporarily decided to make toast for breakfast the next day. All the ingredients are at a room temperature of 28 degrees. The only good thing is that I have frozen two ice packs in the refrigerator for a long time to enclose the kneading tank, so this makes me feel more or less not that foolish.
Flour is my new Jinshan Japanese toast flour. I know that Japanese toast is super soft and delicate, which has something to do with their flour quality.
As a baking enthusiast, you have to try it whenever a new product appears on the market. Some people say, just use one product, so you don't have to fail. In fact, the more the product is used, the more objectively the advantages and disadvantages of each product can be compared. The quality of flour can be known by twisting my fingers. This is actually the height I want to achieve, but without a few tons or even dozens of tons of flour practice, I am afraid it is difficult to achieve such a superb level.
Give it a try, the powder is fine, the film is fast, the finished product is beautiful in color, elastic, can be drawn, it is chewy, and the aroma of wheat is strong; the water absorption rate is ordinary, the water volume is between 60-65%, so it is When kneading the noodles, do not add water at once, adjust it according to the state. "

Ingredients

Original Brushed Toast

1. The main ingredients are ready: Jinshan Japanese-style toast powder, butter, eggs, fine sugar, cold water, high-sugar-tolerant dry yeast, salt;

2. Except butter and salt, all other materials are put into the kneading bucket;

3. Start the low-speed gear of the cook machine, mix the materials evenly, the dough can be moisturized to pull out a thicker film, add butter and salt, use the low-speed gear to completely eat the butter and salt into the dough, and then turn to the middle and high speed; the gear is according to the used According to the characteristics of the machine;

4. The dough is soft, delicate, and smooth and does not stick to the basin wall. Pull a piece of dough on the palm of your hand to slowly pull out this transparent and elastic film; the protein content of the Jinshan Japanese toast flour I used reached 13.7%, which is high The gluten powder belongs to the higher one, so as long as the material formula is suitable, the "glove film" can be easily pulled out; my film can only be regarded as just passing, and the glove film made by people with high craftsmanship will be more delicate and smooth Shiny;

5. Let’s measure the temperature of the dough. Fortunately, it’s below 26 degrees; the ingredients I use are all at room temperature of 28 degrees, but I put a frozen ice pack around the kneading bucket to reduce the temperature of the dough to delay the fermentation of the yeast Speed, in order to make the dough better out of the ribs; so in this case, it is quite good to be able to hold out the film in the picture above;

6. The dough is rounded, placed in a corner of the fermentation box, covered with a lid, and placed in the fermentation box (temperature 28, humidity 75) or a warm and humid place for basic fermentation;

7. When the dough is 2-2.5 times the original size, dip your fingers in the flour and poke a hole on the top of the dough without collapsing or shrinking, and fermentation is successful;

8. Tap the dough lightly a few times to exhaust, weigh it and divide it into 4 equal parts. Each 2 balls is a group with a total weight of 380 grams. Knead the dough separately, cover with plastic wrap and relax for 15-20 minutes; check whether it is loose in place, just use a finger Press lightly on the dough, and a finger pit can be pressed out, indicating that the relaxation is in place, if it still rebounds, it means that the relaxation time is not enough;

9. Take the loose dough and roll it into a wide tongue shape, roll it from top to bottom, and press it down with the seal; the picture on the right is rolled into a sheet, and the picture on the left is rolled into a roll;

10. The four doughs are processed in sequence, and the cling film is relaxed for 15-20 minutes; check whether the slack is in place, the method is as step 8;

11. Take the loose noodle roll, pat it gently with your hands, and roll it into a slender strip about 50 cm in width, which is shorter than the inner edge of the toast box; roll it from top to bottom; the picture on the right shows a long strip. If the silicone pad is not long enough, it can be used diagonally or vertically; the left side is rolled into a roll, which has been rolled 3 and a half times;

12. The other noodle rolls are processed in sequence, and the noodle rolls are placed in the French Baker's Toast Cube Mould;

13. Put the dough rolls in a fermentation tank for secondary fermentation, temperature 38, humidity 85; no fermentation tank can be placed in the oven, put a bowl of hot water, the temperature is controlled below 38 degrees;

14. When the dough roll is 10 minutes full, the surface is brushed with egg liquid; the oven starts to preheat 230 degrees;

15. Send the green toast to the middle and lower level of the preheated oven. My oven has a concealed lower heating tube, so the heating is 170 degrees and the lower is 230 degrees. The actual time is 30 minutes; the temperature and time depend on the actual situation of the oven. Adjust the material and size of the mold used; tin foil can be added after the surface is colored to prevent the color from being too heavy;

16. After the baked toast is out of the oven, shake it on the table a few times, pour it on the drying rack, and store it in a bag when it is warm to your hands; it can be torn or sliced by hand.

17. Original brushed toast, soft and elastic!

Tips:
1. When the room temperature is hot, the success rate of making toast is low, so it is more appropriate to make toast at a room temperature of about 25 degrees; if you really don’t want to turn on such a low air conditioner, you can put the toast ingredients in the refrigerator a few hours in advance to reduce Warm, and prepare an ice pack to surround the kneading bucket to inhibit the fermentation speed of the yeast, so that the dough becomes gluten and film as soon as possible, and the final temperature of the dough is controlled below 26 degrees;
2. For toast, use high-gluten flour or special bread flour with high protein content. The Jinshan Japanese-style toast flour I use has a protein content of 13.7%. It has ordinary water absorption and is easy to film, and the finished product is soft and soft. Delicate and white, it is very suitable for beginners who just started baking. Of course, it goes without saying for baking masters.