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Wu Keji Yogurt Toast (chinese Method)
by Luya love bag
Favorite
Difficulty
Normal
Time
15m
Serving
2
1.
Prepare medium and old noodles one day in advance.
Knead all the ingredients of the middle species until the dough is smooth, roughly 6 or 70 gluten, ferment at room temperature for half an hour, and then put it in the refrigerator at 4-6 degrees for more than 12 hours.
How to judge whether the Chinese species can be used? As shown in the figure, the dough is torn into a fine filamentous structure, which means that the fermentation is good and it is ready for use. If the tissue is still lumpy, it can be brought to room temperature to continue the fermentation.
Mix the ingredients of the old noodles evenly, knead them, ferment at room temperature for 1 hour, and put them in the refrigerator until the next day.
The old noodles are added here to increase the flavor of toast. You can make more at a time, and the rest can be divided into 50g portions, put in the refrigerator, and thaw before using it next time.
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2. Put the medium and this kind of ingredients except butter into the cook machine, and after the thick film is formed, add the butter to the full expansion stage, that is, the glove film.
3. Because most of the dough is fermented medium species, it does not take too long for the first round. Perform basic fermentation for 30 minutes, then divide it into two doughs, and relax for 15 minutes after being rounded.
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4. Perform the first exhaust roll, then relax for 10 minutes, perform the second exhaust roll, put in a 450g toast mold, ferment at 32 degrees, 75% humidity to 9 minutes full
5. Brush the surface with egg liquid, put it in the oven, the bottom fire is 180, the heat is 160 degrees, 33min
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6. Final product
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