White Toast (two Servings of 450g Mold, Healthy Breakfast Toast)
1.
Weigh all the ingredients except the first butter and salt and stir
2.
Stir to 80% ribs as shown in the figure
3.
Add butter and salt and stir evenly
4.
Stir until fully expanded, the film is very transparent
5.
Fold out the bottom surface of the vat and put it in the fermentation tank for 50 minutes, the dough temperature is 26 degrees, I forgot to shoot here, the temperature of the fermentation tank (28 degrees, humidity 75%)
6.
Fermented to 1.8 times to 2 times the original, start to divide
7.
A 160g round fermentation tank relaxes for 20 minutes
8.
Relaxed state
9.
Preliminary molding method, relax at room temperature for 10 minutes
10.
Relax for 10 minutes
11.
Carry out the second roll, complete fermentation in the mold, temperature (30 degrees, humidity 75%), 50 minutes
12.
When the fermentation is complete, the highest point is 3 cm away from the mold and it can be baked with a lid. I use the new wheat toast mold. The baking temperature is 215 for the upper heat and 220 for the lower heat for 30 minutes. Everyone should use the Sanneng mold at a proper temperature. Reduce it!
13.
Very beautiful white toast after baking!
14.
Perfect cut
Tips:
Don’t take too long for the first fermentation, and don’t take too long for the first time to complete the relaxation!