Tudou's First Toast----【classic Milky Toast】detailed Graphic Process
1.
First prepare the ingredients in the raw materials according to the required amount
2.
First, mix the dry yeast with half of the 150ml warm water and 75ml of water, and let it stand still for a while while stirring, set aside
3.
Put all the ingredients except butter, eggs, and water into the basin and mix well
4.
Put the eggs and 75ML yeast water into the basin. The remaining 75ML water should be added several times, depending on the draught of the flour used, and should be added several times according to the hand feeling, so as not to add too much water and it will not be formed.
5.
Mix the dough with your hands into a matt dough
6.
Knead it into a smooth dough with your hands, then knead the dough repeatedly
7.
Girls generally don’t have enough strength, so I discovered this method of throwing the dough forward. Then I picked up the front of the dough and smashed it. At this time, the back of the dough came to the front of the press board, and then I picked it up. Fall ahead
8.
When the dough becomes longer, fold the dough in half and continue to fall. Repeating this action is to make the dough gluten.
9.
As shown in the picture, where the film appears to be broken, the edges become irregular and can be added with butter. Because I am doing it and taking pictures by myself, the drawing is not beautiful. If you understand it, it’s OK.
10.
This is the post-oil method. Add butter to the dough that has been kneaded and continue to knead. After adding butter, the dough may be a bit miserable, but after kneading it becomes a smooth dough, and then continue to beat, repeat ( The process of 7-8) is also to knead out a thin film, so that the dough has a certain degree of gluten
11.
Figure dough forms a film, and it can break the film, even if it breaks, it has a regular, smooth and rounded edge, which is enough
12.
Knead the dough into a smooth dough and put it in a basin for fermentation
13.
The dough is fermented to twice its original size, and it’s ok
14.
If you don’t know if it’s possible, just use your finger to touch the noodles and make a small hole in the middle. If there is no rebound and no deformation, it’s OK. If it gets bigger, the noodles will shrink as soon as a small hole is made.
15.
Organize the noodles, cut them into thirds, roll them into circles, and let them rest for 15 minutes
16.
When the time comes, take a small dough and roll it into a piece, as wide as the toast box
17.
Then roll it up, be sure to roll it tight
18.
Put the three small doughs in this way, and then put them in the toast box for secondary fermentation, put the toast box of the put toast dough into the oven, put a bowl of boiling water under the oven and ferment to the original 2 Double the size
19.
Brush the fermented toast with a house of egg yolk liquid, so that the toast will have a beautiful color. Put it in the oven at 165 degrees for 20 minutes and it will be out.
Tips:
1. The key to bread is to knead the dough. If you really don’t have any strength, just use it. It’s really easy to use. It must be out of the film. The baked product will be delicious, soft and not hard. So just press me. It’s really a lot of effort to save a lot of effort. Come on! !
Yeast must be dissolved in warm water, so that the ingredients in it can be completely activated, and it can give full play to its effect.
2. Add water to the dough and put it in batches. According to the different noodles and your own situation, put in the water as appropriate. Don’t add too much. It’s okay if it’s sticky. If it’s all wet and sticky, it’s too much.
3. When beating, you will feel that the dough has elasticity for a while and it is not so soft. It has muscles and will not be so obedient when you fall on the press board. At this time, you have to pick up more to see how thin it is. Qiancheng can’t. After that, it will soften and break when you tear it, and you will not be able to make the bread. It will be a waste of effort, so pay more attention to it when you fall.
When rolling the noodles, roll the noodles as wide as the toast, so that they can fit in and be more beautiful
4. The toast must be fermented to 2-2. It is 5 times as big as it is toasted. When it’s grilling, I’ll go to see it later. Don’t bake it. Observe more
5. In fact, I think it’s really not difficult to make bread, but kneading dough is really exhausting. It’s okay. Let’s just take weight loss. Watching family and children eat happily, it’s happier than anything else, right, so Qiancheng who is not kneading dough Don't give up, believe that you can do it, come on!
