#the 4th Baking Contest and is Love to Eat Festival# The Practice of Toast Bread
1.
[The practice of toast bread-the practice of toast bread-making middle-seed noodles] First take a pre-prepared basin, add high flour (1300g) and bread improver (16g) to it and mix well (I personally prefer it. Chewy bread, so some bread improvers are added to improve the taste of the bread and make the bread taste softer and more chewy). Then take a small bowl and mix 1000g of milk and 12g of yeast evenly (there will be no reaction after the milk and yeast are mixed, so you can mix with peace of mind).
2.
[The method of toast bread-making middle seed noodles] Make a small pit in the middle of the mixed flour (it is similar to the shape of a volcano, with a depression in the middle), and slowly pour in the right amount of the mixed solution of milk and yeast (don’t Pour all the milk at once, and pour it in several times to better blend the flour and milk. When I made it, I divided it three times. You can refer to it).
3.
[The practice of toast bread-making middle-seed noodles] Transfer the kneaded flour dough to the chopping board and continue kneading (this time the dough is still relatively viscous, so we can sprinkle some flour on the chopping board in advance to knead it like this It doesn't take so much effort to get up), just knead the dough until the surface is soft and smooth.
4.
[How to make toast bread-making middle-seed noodles] Put the kneaded dough back into the original large pot, seal it with plastic wrap, and leave it to ferment at room temperature for 1 hour. It should be about 1-2 times the original dough.
5.
[The method of toast bread-making middle-seed noodles] Take out the fermented dough, and slowly mix the dough to expel the gas in the dough, so that the middle-seed noodles are ready (for the following production, I will make the middle-seed noodles Divide equally into 2 portions for later use. If you make a lot of them, you can also divide them into a few more portions, and then put them in some small bowls, seal them with plastic wrap, and store them in the refrigerator. PS, refrigerate for up to 3 days, and freeze for most Keep it for 3 months, everyone should keep it in mind~).
6.
[The method of toast bread-making cheese dough] The production of cheese dough is actually similar to the production of medium-type noodles. First take a basin, add 400g high-gluten flour, 180g sugar, 10g salt, 40g milk powder, 10g bread improver and 620g Anjia cheese into it and mix well. Then take a small bowl and pour half of it (50g in total) of cold water to dissolve the yeast.
7.
[The method of toast bread-making cheese dough] is the same as the method of toast bread-making middle noodles, first make a small pit in the middle of the mixed flour. Then pour the yeast solution into this small pit, knead it slowly, and slowly add the remaining cold water to it when it lacks moisture.
8.
[The method of toast bread-making cheese dough] When the dough is slightly formed (it is still very rough, it is just battered and not very smooth), transfer the dough from the basin to the chopping board and slowly knead it in beforehand. Knead these two doughs into a dough with a smooth and soft surface in one portion of the medium-type dough, so that the cheese dough is ready, and then we will start to make the toast bread-caramel cheese dough.
9.
[The method of toast bread-caramel cheese dough] In the same way, we first mix the ingredients such as high flour, bread improver, milk powder, sugar, salt, Anchor cream cheese, etc., and then mix these mixtures like before The method of toast bread-the same as that of the cheese dough, piled up into a small pit in the middle. (I will not upload the similar picture before)
10.
[How toast bread-caramel cheese dough] Take half of the caramel sugar water (total 300g) and mix 10g yeast to form a yeast solution, pour it into a small pit, slowly mix the surrounding flour, wait until the yeast solution is completely mixed, and then slowly Add its caramel sugar water to the ground, knead and shape.
11.
[The method of toast bread-caramel cheese dough] When the dough is slightly formed, transfer the dough from the basin to the chopping board and slowly knead it into another medium type dough prepared in advance, and knead the two doughs into the surface A smooth and soft dough, so that the caramel dough is ready (the production of caramel dough and cheese dough is actually just kneading all the ingredients into a dough, but what I wrote is a bit complicated, don’t be afraid of it).
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[The practice of toast bread-combination] The practice of cheese dough and toast bread-caramel cheese dough knead into a dough, and then add Anjia butter to continue kneading (the butter should be taken out in advance and placed at room temperature to soften, about ten It takes a few to twenty minutes. Don’t heat it to soften it. You can’t continue to knead the butter after heating it to soften it).
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[The practice of toast bread-combination] When the butter is first added to the dough, it will be very sticky, but we have to hold on and keep kneading until the dough reaches the expansion stage (this stage the dough can be stretched out, but the film is still It is not firm, easy to break, and the shape of the broken holes is irregular. In my own experience, after the dough has fully absorbed the butter and is no longer sticky, I can continue to knead for a while to reach this state).
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[The practice of toast bread-combination] After reaching the expansion stage, do not stop kneading and continue kneading until the dough reaches the complete stage (after reaching the complete stage, even if the dough is stretched very thin, it is not easy to break, if we accidentally make it After the film is broken, the broken holes are also very smooth, rather than irregular shapes like the expansion stage).
15.
[The practice of toast bread-first proofing] After the dough is kneaded to the complete stage, the next step we have to proceed is the proofing of the dough. The dough has to go through three proofings in total. The first proofing is the same as that of the medium type dough: first put the dough in the basin, and then seal it with plastic wrap (the waking up can make the dough soft and elastic, more There are tendons). The first proofing process is relatively long, about half an hour or so (but this time also depends on the actual situation, I once did not get it right from the morning to two or three o'clock in the afternoon. The specifics still depend on the dough. , If the dough does not bounce when pressed down, it means that the dough has been woken up~).
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[The practice of toast bread-the second proofing] After the first proofing, take the dough out and put it on the chopping board to vent the dough by kneading, and then divide the arranged dough into equal portions (It must be evenly divided, if the toast is not evenly divided, the toast will be crooked, especially ugly). Cover the evenly divided dough with plastic wrap and let it stand for 15 minutes (this is the second proofing, after the second proofing it will make the later shaping operations easier).
17.
[The practice of toast bread-shaping] After the second proofing, take the dough out and place it on the cutting board, roll it out with a rolling pin, fold it in half, roll it out, and then roll it up and put it in a toast box (the rolled dough When putting the toast box, remember to close it downwards).
18.
[The practice of toast bread-the third proofing] Put the dough into the toast box and then carry out the third proofing. Seal the toast box with plastic wrap until the dough expands to one-third of the toast box (in colder winters, fermentation will be slower, you can put the toast box in the oven, and then put a bowl of hot water at the bottom of the toast box. To speed up its fermentation process, the more troublesome thing is that you have to remember to change it after the hot water is cold. It takes about 1 hour. Oh, by the way, this method can also be used for the first proofing. I forgot to mention it before. ).
19.
[The practice of toast bread-baking] After the third proofing, you can prepare the baking related matters. First preheat the oven (about 180 degrees), then put the toast box into the last layer of the oven, first bake at 180 degrees for about 10 minutes, then we will find that the color of the toast gradually darkens, this time we need to cover Tin foil (the toast will burn easily if the foil is not covered). Cover the tin foil and increase the temperature to 200 degrees, continue to bake for 20 minutes, and the toast is done~ (The temperature of the oven should not be too low, I usually control it at 180-220 degrees, otherwise the bread may not expand. what.)
Tips:
1. To make toast bread, we must pay attention to the fermentation of the dough. The over-fermented dough and the baked toast bread not only tastes particularly bad, sour, and has a bad fruit taste; but the shape is also very strange, loose and loose (you can imagine eating a bite of sour and crumpled bread) , Is there a particularly bad feeling?). So when I make bread myself, I pay special attention to the fermentation situation and check it from time to time (Of course, in order to fully ferment the dough, I generally don’t open the cling film, just look at the volume of the dough through the cling film. Twice the appearance is fine). Ps, the best temperature for basic fermentation is 28-30 degrees, the best temperature for secondary fermentation is 35-38 degrees, everyone must remember~
2. The butter used when making toast bread is Anjia, and I usually use Anjia butter, like putting a little on bread when eating, or putting a little on some small dishes when making some small dishes. It is fragrant. , Greedy people drool, and when they eat it in their mouths, it makes people full of praise. Also, Anjia butter is a kind of natural milk fat, which is especially reassuring to eat.
