1. Prepare the materials
2. Knead out the glove film, (pay attention to control the kneading time in summer) without waking up, and directly get plastic surgery.
3. Divide into six points
4. Unroll the dough and roll it up
5. The awakening temperature is 30 degrees, and the awakening time is one and a half to two hours, until the mold is seven minutes full,
6. Brush the egg white and sprinkle with white sesame seeds. Preheat the oven at 200 degrees. The temperature rises to 180 degrees on the thermometer. Put the mold in the oven and adjust the oven temperature to 160 degrees. At this time, the actual temperature of the oven will drop. The temperature is maintained at 145 degrees and baked for 40 minutes before being out of the oven.
7. Remember to drop the mold lightly after it is out of the oven, which can effectively prevent the toast from collapsing and shrinking.
8. Remember not to refrigerate the unfinished toast, and store it in a fresh-keeping bag at room temperature.
9. Works well
10. It was delicious
Tips:Experience: 1. Because the size of the egg is different from the brand of flour, do not put the liquid part down at once, leave a little, and add a little later when it feels dry.
2. Toast fermentation requires very high temperature. If you master a reasonable temperature, you will basically be half of the success. Don't pursue high-temperature fermentation for the sake of speed. Excessive temperature will directly kill the yeast and cause fermentation failure. Currently on the market Most of the fermentation functions of the ovens and bread machines are above the normal fermentation temperature. Even if the fermentation does not fail, it will kill the yeast in the dough at the bottom of the mold, causing the bottom of the baked bread to become a dead surface.
3. This recipe uses one-time fermentation, and I suggest that novices who make toast for the first time make one-time fermentation, and then try the second or middle-grade toast after success. As for the kneading techniques, there are many on Youku, and I won’t explain them in detail here. The main thing I want to say is that the kneading process in summer should be controlled within 40 minutes. Because of the weather and the temperature of your hands, the dough is actually You have already started to ferment during the process of kneading or machine mixing, so too long kneading time will make it difficult for you to ferment the dough later. It is recommended to use ice milk and ice eggs to control the temperature. When fermenting, put a plate of cold water at the bottom of the oven, which can also play a role in cooling. When the temperature is low, you can also put a plate of hot water to increase the temperature in the oven. )
