condiments
Bread flour 2 10g
45 grams of eggs
90 grams of low-gluten flour
condiments
Yeast (dry)
3 grams
condiment
salt
3 grams
berry sugar
57 grams
milk powder
12g
water
145g
butter
35 grams
Old-fashioned way of toasting
Ingredients: yeast head: bread flour 105g, low-gluten flour 45g, fine sugar 12g, dry yeast 3g and water 120g.
Practice: Mix all the ingredients in the baking powder evenly, cover the basin with a wet towel, and let it expand in a warm place until it falls back slightly and the inside is honeycomb (I made it at room temperature for 4 hours).
Main dough: bread flour 105g, low-gluten flour 45g, fine sugar 45g, salt 3g, milk powder 12g, eggs 45g, water 25g and butter 35g.
1. Put the fermented starter and all the materials in the main dough except butter into the chef's machine and knead it with the third gear until the dough surface is smooth.
2. Add butter, and continue kneading in the third gear to the expansion stage (a large solid film can be pulled out, and the whole kneading time is about seven minutes).
3. Divide the kneaded dough into three equal parts, roll it into circular relaxation 15 minutes, grind it into a tongue shape, and then roll it into a cylinder from top to bottom.
4. Roll out all three pieces of dough and put them neatly into the toast mold (see the detailed drawing below for the specific molding method).
5. Cover the toast mold with a wet towel and ferment at room temperature until it is 8 minutes full.
6. Preheat the oven to 180 degrees. Bake the bottom of the fire for 35 minutes with a baking net. About 10 minutes, it was found that the surface was painted and covered with tin foil. Take it out and demould it immediately after baking. Put it on a baking net and keep it in a fresh-keeping bag.