Tizi toast

Tizi toast

Introduction:

"The oven at home is too small. It's too troublesome to make fancy buns one by one! One oven of toasted bread is enough, sliced and eating, ha ha! The company is too busy at the end of the year and the beginning of the year! It seems that a year's work is concentrated in this period of time. I'm so tired all day that I don't have time to go home and stir up energy to make trouble with the food. The simpler the better. It's OK to have enough nutrition. It's so every year. Since the outside world has made great contributions, the family has to make do with it! Big bread has the advantage of big bread. After kneading your hair, you can do something else. You can rest and read in two hours. As soon as time comes, knead it, knead it for another hour, and then you can rest for a while. Let it lie in the mold. Slowly grow up. It's time to get fat. Anyway, one night, it doesn't cost much to take a break and bake bread. "

Production steps:

Step 1: raw materials: 250 g high gluten flour, 70 g soup seed, 50 g egg, 30 ml milk, 40 g Sugar, 3 g dry yeast, 5 g salt, 30 g butter, 40 g ice water, 40 g red and green Tizi, 15 g Jundu orange wine for Tizi, and some hot water.

Step 2: soak the raisins in Jundu wine.

Step 3: add a little sugar to the yeast and brew it with warm milk for 10 minutes to wake it up. In addition to the butter, mix the flour, soup, eggs, sugar and salt evenly. Pour in the yeast water and then mix it with ice water. The hardness is appropriate.

Step 4: then rub hard.

Step 5: after kneading the tendons, add the butter granules and continue kneading until the complete stage. If the softness and muscle strength can be pulled out of the membrane, it will be OK.

Step 6: the optimum fermentation temperature was 28 ~ 32 ℃.

Step 7: after fermentation for 40 minutes, take out the dough and press it with the palm to exhaust. After exhaust, knead it into a dough for 10 minutes. Then divide the dough into three parts with a rubber knife, hold the dough with the palm half, push and roll it round on the chopping board, roll the three dough into oval thick pieces one by one with a rolling pin, and sprinkle the soaked raiser on it evenly.

Step 8: roll the dough into strips from the front to the back, knead each piece into about 30 cm long, and braid the noodles.

Step 9: put it into the toast mold and cover it with plastic film for final fermentation. Keep the temperature at about 35 ℃ and humidity at 80-85 ℃.

Step 10: after the blank in the mold is fermented to 7%, coat the egg on the blank.

Step 11: adjust the preheated oven to 170 degrees and bake for 35 to 40 minutes.

Materials required:

High gluten flour: 250g

Soup: 70g

Eggs: 50g each

Milk: 30ml

Butter: 30g

Ice water: moderate

Red and green raisin: 40g

Fine granulated sugar: 40g

Dry yeast: 3 G

Salt: 5g

Jundu orange wine: 15g

Note: 1, the so-called kneading to the complete stage, that is, the viscosity of the surface is reduced, flexibility is increased, hand stretch can pull out the film, similar to chewing gum, can be stretched to thin to semi transparent for the best, a little bit worse does not matter, but not too much difference, it can do basic fermentation. 2. Don't press the dough hard when making the dough. Hold the dough with your palm. The palm force should be even, similar to rolling a rubber ball in the palm. 3. Finally, make the dough in the mold full of 70%, so that it has enough room to stretch when baking.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet