Raw Toast that is Too Soft to Hold

Name: Raw Toast that is Too Soft to Hold
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: High-gluten flour; 20g water; Caster sugar; 250g salt; 30g High sugar tolerant dry yeast; 3g milk; 3g condensed milk; 75g (refrigerated) Light cream; 20g Unsalted butter

by Beginning of the Rye

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

It is said that the Japanese bakery that launches raw toast can sell 20,000 raw toasts a day. Regardless of whether there is moisture in this data, it is a fact that Japanese-style raw toast is very popular in China. The main reason for this is its softness and mellowness. Compared with ordinary toast, it adopts soup production method, adding milk, whipped cream, condensed milk three dairy products, and even honey can be added to make its fragrance very prominent. Instead of adding eggs, the taste of toast can be more pure.

Whipped cream has about 35% milk fat and more emulsifiers; while condensed milk also has 40% sugar and 30% milk solids. Under the combined action of the fat, sugar, and emulsifiers of these dairy products, the internal organization of the toast is more delicate and the anti-aging ability is also enhanced.

Strictly speaking, soup with bread is actually a direct method. The raw materials for making soup are only flour and water. It does not need to be fermented like medium and liquid seeds. However, the significance of soup is that the flour and hot water are gelatinized first, which increases the water absorption rate of flour, thereby increasing The moisture content of the main dough makes the bread softer.

However, the ratio of adding soup to bread is not the better, because the flour in the soup is heated, the gluten protein has been denatured, and gluten cannot be reproduced. If the ratio is too large, it will affect the gluten of the toast dough. Calculated according to the baking percentage, the soup should account for 30-40% of the weight of the main dough flour. Take the production of 450 grams of toast as an example, 40% of 250 grams of flour is 100 grams, and the ratio of flour to water used in the 65-degree soup method is 1:5. Considering the loss in the production process, then A combination of 20 grams of flour and 100 grams of water is more appropriate.

The process of making 65-degree soup is very simple. Just pour the flour and water into the pot, heat it on a low heat until the batter has a sticky texture, then turn off the heat and cool for later use. You can also make it one day in advance, put it in the refrigerator and use it overnight, which has a better effect and can lower the temperature of the main dough.

Now let's calculate the moisture content of the dough. A total of 270 grams of flour are used in the raw materials, the water content of whipped cream is 60%, and the addition amount is 30 grams; the water content of condensed milk is 30%, and the addition amount is 20 grams; the water content of milk is 90%, and the addition amount is 75 Grams. Adding that the soup has 90 grams of water (10 grams lost during the production process), the total amount of water is 18+6+68+90=182 grams, and then divided by 182 by 270, then the water content of the dough is approximately 67%. It can be seen that the water content is indeed much higher than that of ordinary toast dough.

Mix the cooled soup with the other ingredients of the main dough, and then knead it until it becomes 10 gluten, which is the complete expansion stage. In the process of kneading, you should fine-tune the amount of water according to the water absorption of your flour to make the whole dough moderate in hardness. Control the temperature of the dough below 28 degrees. In the case of high room temperature in summer, you can use refrigerated soup and ice milk. The degree of kneading is better than excessive, otherwise the taste of gluten breakage will become very bad.

The set temperature for one fermentation is 28 degrees, the humidity is 75%, and the fermentation is required to double the volume. In addition to observing the volume, you can also insert your fingers into the dough to see if the dough collapses or rebounds. Rebound indicates insufficient fermentation, and collapse indicates excessive fermentation. The second fermentation requires a temperature of 38 degrees and a humidity of 85%. To make a toast with a lid, the dough needs to be fermented to a height of 80% or more of the mold.

The tightness of the toast tissue is related to the rolling method. The more circles of the dough roll, the more delicate the internal structure, but not as many as possible, usually 2-3 circles. Since the lid restricts the expansion of the toast, the pores inside will be smaller. To make raw toast, it is more suitable to use a black toast box. The reason is that the black mold can absorb more radiant energy from the oven, and the heating efficiency is higher, so that the toast can be matured in a short time, so that it can retain more moisture.

Due to the high water content, milk fat and sugar content of raw toast, the texture of the bread is quite soft and impeccable in terms of taste, but it is slightly inferior in terms of maintaining shape, and it will become after cooling. The feeling of "wrinkled". However, "soft" is the characteristic of this toast, and "wrinkled" is a sign of its success.

If you don't want the shrinkage to be so obvious, you can extend the baking time a little bit, shake out the hot air forcefully after coming out of the oven, and then place it on the drying net to cool. This toast benefits from the raw materials and production methods, and the anti-aging ability of starch is relatively strong. After 3 days of sealed storage, the taste will be soft as before. Before sealing and storing, the toast must be completely cooled, so as to extend the storage time of the toast. After the raw toast is completely cooled, the yeast and alcohol smell evaporate, and the taste is excellent.

Ingredients

Raw Toast that is Too Soft to Hold

1. Pay attention to my public account: Maitian Chuyu, immediately get a more comprehensive basic baking tutorial and the latest recipes, and the right to answer questions first.

Raw Toast that is Too Soft to Hold recipe

2. [Environment] Room temperature is 20 degrees, humidity is 70%
[Mold] 450g black toast box [Serving size] 1 450g toast, for 3-5 people [Bake] preheat 200 degrees, bake up and down 170 degrees, the bottom of the oven, the duration is 25 minutes, it depends on you The temperature difference of the oven can be adjusted flexibly [Save] sealed and stored at room temperature for 3 days, frozen and sealed for 1 month

3. First make the soup, add water and flour to the pot.

4. Turn on a small fire to heat and stir constantly.

5. When the batter gradually becomes viscous, obvious lines appear.

6. The heat can be turned off when the temperature reaches 65 degrees.

7. Pour it into the container right away, at this time the texture of the batter is more viscous.

8. Wrap it with plastic wrap to prevent evaporation of water, and directly cool it to room temperature with cold water. It can also be placed in the refrigerator to cool down the temperature of the main dough.

9. Add high-gluten flour, fine sugar, and salt to the mixing bowl and stir roughly, then add the dry yeast and stir evenly, so as to prevent the yeast from contacting the salt directly and affecting the activity.

10. Mix the milk, whipped cream, and condensed milk evenly.

11. Add the soup and liquid to the mixing bowl.

12. Use a spatula to stir into noodles, which can speed up the kneading speed.

13. Turn on the chef machine to knead the dough at low speed (1-2 gears).

14. It takes about 1 minute until the ingredients are mixed together.

15. Switch to medium speed (3-4 gears) for kneading.

16. The surface of the dough will become smoother and beat the wall of the basin with the stirring hook.

17. Taking a small piece of dough can pull out a thinner film, with a small amount of serrations in the rupture. At this time, the dough is 80% gluten. This process took me about 12 minutes.

18. Add the softened butter.

19. Stir a few times with a spatula to facilitate the subsequent mixing. Avoid melting the butter, otherwise it will not easily blend into the dough.

20. Knead the dough and butter with a chef machine at low speed until completely mixed. I took about 2 minutes.

21. Switch to medium speed kneading and knead until the dough is slammed against the wall of the basin with the stirring hook, and the surface of the dough will become very smooth.

22. A uniform film can be pulled out, and the rupture is very smooth. At this time, the dough is 10 gluten. This process took me about 3 minutes.

23. At this time, the dough temperature is 26 degrees.

24. Round the dough and place it in a greased basin.

25. Cover with plastic wrap for a fermentation. If the room temperature is lower than 25 degrees, you need to use an oven, fermentation box for fermentation.

26. When the dough is fermented to twice its volume, insert it with your fingers and do not rebound or collapse, which means that the fermentation is in place. If it collapses, fermentation is excessive, and rebound is insufficient. I spent about 70 minutes in the 28 degree environment of the fermentation tank.

27. Take out the dough and press it evenly from the middle to all sides with the palm of your hand.

28. Then perform a three-fold, this step can make the toast more delicate and can also promote secondary fermentation.

29. Divide the dough evenly into three equal parts, each about 180 grams. Divide as far as possible in one step to avoid too much small dough, which is not conducive to maintaining gluten.

30. Round the three doughs separately and let stand for 15 minutes.

31. Cover with plastic wrap to prevent the surface from drying out. The purpose of letting the dough rest is to relax the dough and facilitate the next rolling.

32. Roll the rested dough into a dough cake shape, flip the smooth side down.

33. Then fold in one third on the left and right.

34. Roll out again into a long strip shape, widen the bottom edge of the dough and thin it out.

35. Press down the air bubbles on the side.

36. Use your hands to roll up the dough, tighten it up, about 2-3 turns.

37. The more the number of turns, the more delicate the organization, but not the more the better.

38. Put the rolled dough into the toast box in the same direction of rotation.

39. Put it into the fermentation tank for secondary fermentation.

40. Set the temperature to 38 degrees and the temperature to 85%. If there is no fermentation box, you can use the sealed environment of the oven, put a bowl of boiling water to provide temperature and humidity, and pay attention to control the temperature not to exceed 40 degrees to prevent the yeast from losing activity.

41. Start to preheat the oven at 200 degrees 15 minutes before the fermentation is in place.

42. When the dough is fermented to close to the top of the mold, the height is about 90%. Press with your fingers to slowly rebound, indicating that the fermentation is in place. I spent about 90 minutes.

43. Cover the lid and send it to the bottom of the oven.

44. Adjust the upper and lower fire to 170 degrees for 25 minutes. If it’s a golden corrugated toast box, adjust it to 180 degrees for 38 minutes. It should be flexibly adjusted according to the temperature difference of your oven.

45. Remove the oven when the time is up.

46. Shocked the heat on the desktop.

47. Place it on the drying net to cool, and it takes at least 1 hour to cool completely.

48. Soft to hold.

49. After incision, the internal tissue is very delicate and soft.

50. In the end, I spent a lot of time and energy in writing detailed tutorials. I would like to trouble you to do me a little favor by collecting, handing in homework for me and paying attention to me. Thank you very much for your support. I will continue to write more Good tutorials in return.

Tips:
common problem

1. The soup is too thin or too viscous. Reason analysis: the batter is too thin because the heating is not enough, and too viscous is the overheating. Solution: control the heating time of the soup, and turn off the heat immediately when the temperature reaches 65 degrees.

2. Analysis of the reasons why the main dough gets wet and sticky as it is kneaded: 1. The water content of the dough is too high; 2. The protein content of flour is too low;
Solution: 1. Although the soup can increase the moisture content of the dough, it should be adjusted according to the water absorption of your flour; 2. Use high-gluten flour suitable for making toast with a protein content of 14% or more;

3. Analysis of the reasons why the dough cannot be fermented: 1. The dough is not sufficiently gluten; 2. The temperature of the dough is too low after kneading is completed; 3. The dry yeast loses its activity. Solution: 1. The dough must be fully kneaded to 10% gluten before it can be improved Enclose the gas well; 2. Control the temperature of the kneading to be about 26 degrees; 3. Check if the dry yeast is active before use

4. Analysis of the reasons why the volume expansion is not obvious after baking: 1. Insufficient gluten will cause the expansion of the toast to become lower; 2. The dough is too fermented for the second time, just like a broken balloon, it can no longer expand. Solution :1. Insufficient or excessive kneading will affect the gluten of the dough, so pay attention to the proper size; 2. Avoid excessive secondary fermentation

5. Analysis of the reasons for the rough internal organization of the toast: 1. The gluten strength is not enough to retain more gas; 2. The pressing and exhausting after one fermentation is not enough. Solution: 1. Fully knead the dough; 2. Use a high-strength method Press and exhaust to eliminate the large bubbles in the dough to produce a delicate structure

6. Analysis of the reason for the serious shrinkage of the toast after it is out of the oven: This toast will shrink slightly when it is out of the oven, but if the shrinkage is serious, it is over-fermented or under-baked. Solution: Avoid over-fermentation, increase the baking temperature, and shake the heat out of the oven Cool down again

to sum up

The key to making toast is kneading and fermenting, which is a common topic. No matter what kind of bread you make, you must first calculate the moisture content of the dough so that you can ensure that the weight of the added liquid is appropriate. The key to ensuring the organization of the finished toast is to grasp the strength of the dough and knead the dough to the fully expanded stage. Through repeated practice, I believe you will do better.

The launch of raw toast meets the extreme needs of many people for soft taste. Some people may think that nutritious bread is too high in calories, but compared to desserts such as cakes and cookies, toast should be considered a low-calorie food, but it has a taste that melts in the mouth, which controls our desserts. Say you can not like it?