White Toast Salted Bread
1.
All ingredients.
2.
Tools; rubber scraper, rolling pin, a 750 toast mold.
3.
Mix all the dry powders and mix well.
4.
First add eggs, maltose, fresh milk and stir, then add water to form a dough, and then add fresh cream to knead the dough until it is evenly absorbed, so that it is completely absorbed.
5.
Knead the dough on the chopping board until the gluten strength begins, add the butter, and knead repeatedly until the oil is completely absorbed again.
6.
Then continue to knead to the complete stage, fold the dough and knead it into a dough into the basin.
7.
Cover the basin with plastic wrap to keep it warm and start the first basic fermentation.
8.
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9.
The temperature is 26 degrees Celsius, and the humidity is 75 to 80 degrees.
10.
One hour later, the dough was fermented to 2.5 times the original dough and taken out.
11.
Put the fermented dough on the chopping board and press it to vent the gas inside the dough tissue.
12.
Put the fermented dough on the chopping board and press it to vent the gas inside the dough tissue.
13.
Use a rubber spatula to divide the dough into four even pieces.
14.
Then flatten the dough, and use the four-fold method to round the four doughs separately. Cover with plastic wrap and perform secondary relaxation and fermentation for 30 minutes.
15.
Flatten the dough that has been fermented for the second time and roll it out with a rolling pin.
16.
Fold it left and right to form a rectangle.
17.
Then roll back and forth into a one-centimeter thick rectangular dough.
18.
Tighten the dough sheet from top to bottom with both hands to form a roll.
19.
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20.
Put the dough into the toast mold, the length of the dough roll should be the same as the width of the toast mold.
21.
Arrange the dough rolls in the toast mold one by one, and make a total of four rolls. Each roll should be evenly spaced, and the spacing should be about 1 to 1.5 cm.
22.
Cover the mold with plastic wrap to keep it warm, and start the third and final fermentation.
23.
Make the final dough fermentation. The expansion of the dough can complete the fermentation when the mold is nine minutes full. This takes about 1 hour or more, depending on the degree of heat preservation.
24.
Then cover tightly with a mold insert for baking.
25.
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26.
The oven temperature can be preheated in advance by the baking temperature, and the preheating time of the home oven is 5 minutes.
27.
Use the upper and lower fire to bake at a temperature of 165 degrees, put the mold on the baking tray, and place the baking tray on the bottom shelf in the oven. The baking time is 40 minutes and it will be out of the oven.
28.
After the baking mold is out of the oven, remove the lid and heat it to pour the mold. Put the toast on the drying rack and let it dry until the temperature is 35 degrees and the temperature is similar to the human body temperature. It can be sealed and stored in a fresh-keeping bag. Taste the sandwich, so far all operations are complete.
