Pure Protein Toast

Name: Pure Protein Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Golden like high-gluten flour; 170g Protein solution; 50g Sugar; 3g salt; 15g milk powder; 5g yeast; 35g butter; 25g (Milk crumbs) low-gluten flour; 15g (Milk crumbs) powdered sugar; 5g (Milk crumbs) Milk powder; 20g (Milk crumbs) butter

by Bitan Yohe

5.0 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

I made a grape soufflé the day before yesterday, and there are 170 grams of protein left. This angel cake is also tired of eating. Hokkaido consumes less protein. Thinking about consuming so much protein at once, I can only try to make a pure protein liquid. Toast.

By the way, this toast was inspired by another handsome chef’s egg toast. I made a tall toast with 3 eggs of 170 grams. It looked really good, so I used 170 grams of egg white directly this time. Instead of eggs, the amount of butter is also slightly reduced, because I think the dough is a bit soft, so I reduced 5 grams of butter.
But the effect is really good, the taste is very flexible, sweet, and the drawing effect is also very good, plus the creamy crumbs, the fragrant and sweet, once it is out of the oven, it will be wiped out by Daddy Bear by one third. If it wasn’t for dinner time, I stopped eating and it didn’t seem to be enough. The downside was that my oven and toast box hadn’t been completely conditioned, and the baking was a bit overdone, and I was shocked when it came out of the oven. , Is this chocolate toast? What a thick skin~ So when I eat it, the skin is torn off, a lot of waste, while condemning myself, while relishing, this toast can be eaten by tearing. "

Pure Protein Toast

1. Put the liquid in the bucket of the bread machine first

2. Put the flour again, dig a hole in the middle of the flour, put in the yeast, and cover it. Yeast should not come into contact with salt and sugar;

3. Start the dough-making program. I found that pure protein kneading is more difficult to make the film, and it is very sticky after a kneading procedure, and it is difficult to stretch the film, so I started a kneading procedure again, and checked the dough after 12 minutes, as shown in the picture above. Under the circumstances, the rough film can be opened, which is easy to break. At this time, you can put the butter, so manually turn off the dough mixing program, and put the dough back on your hands.

4. Weigh the butter in advance, cut into small pieces, soften it, add it to the inner bucket of the bread machine after step 3, and start a kneading program;

5. After the kneading procedure is over, the dough can already stretch out a uniform and non-breakable film, and it has reached the complete stage, at this time the dough is kneaded;

6. Put the dough on the handle back, round it up, put it in the basin, cover it with plastic wrap, and leave it in the refrigerator to ferment at low temperature.

7. Fermented to 2-2.5 times larger, use your fingers to dip the flour into the middle of the dough and poke a small hole in the dough. If it does not shrink or stay, it is ready, take it out of room temperature and warm it up for an hour;

8. Take out the dough, ventilate, divide into 3 equal parts, round, cover with plastic wrap, and relax for 15 minutes;

9. Turn it over and fold the two sides toward the middle,

10. Make the other 2 doughs in turn, cover them with plastic wrap, and relax for 10 minutes;

11. Roll it out, about the same width as the toast mold, and make the bottom thin;

12. Roll it up, about 2-3 turns, and put it into a toast box after it is rolled;

13. Make three doughs one by one, put them into the toast box, and turn on the fermentation stall in the oven. Put a plate of hot water at the bottom of the oven, insert the baking net into the penultimate layer, and put it into the toast box to start the second fermentation

14. Fermented to 9 minutes full, take it out, brush with protein liquid, and sprinkle with milk crisps. Preheat the oven at 200°C and bake at 170°C for 38 minutes. After the oven is released, it will be demoulded, let it dry to lukewarm temperature, and put it in a fresh-keeping bag

15. The production of milk biscuits: put the low powder, sugar and milk powder in a bowl and mix well, then put in the butter cut into small pieces (the butter does not need to be softened)

16. Just rub it with your hands until there is no dry powder

17. Finished picture

18. Finished picture

19. Finished picture

Tips:
After coloring, it should be covered with tin foil in time to prevent the surface color from being too dark.

The temperature of each oven is different, the temperature setting is for reference only.

Reserve a little bit of protein liquid. The water absorption of different flours is different to prevent the dough from being too soft. You can also brush the surface after the second hair.