Breakfast salted bread "crispy toast"

Breakfast salted bread "crispy toast"

Introduction:

"If friends like western breakfast, it's better to match it with salted bread. For example, breakfast includes bread slices, ham, boiled eggs, milk, peanut butter, jam, salad, etc. It's best to match with a few pieces of salted bread. And sweet bread, or as a meal and afternoon tea, to make snacks better. Today, make a Western staple bread "crisp toast". This kind of toast belongs to salty bread, which can be matched at will in the dinner, can be used as sandwich, can be processed again, baked garlic bread, etc

Production steps:

Step 1: Ingredients: 250g high gluten flour, 3G sugar, 5g salt, 2G maltose, 3G dry yeast, 8g white cream, 160ml water,.
Use tools: oven, steel basin, chopping board, rolling pin, scraper, toast mold, watering can.
Baking method: heat 200 degrees up and down (or choose 220 degrees down and 180 degrees up) and put the baking plate in the middle and off the shelf and bake for 35-40 minutes.

Step 2: pour dry yeast into high gluten flour.

Step 3: mix sugar and salt well.

Step 4: add cream and maltose to mix.

Step 5: the oil can be broken by hand in the flour.

Step 6: mix the flour with 160ml water to make a dough.

Step 7: knead until smooth.

Step 8: cover the basin with plastic wrap.

Step 9: ferment the dough to twice the size.

Step 10: take out the fermented dough for exhaust, then divide it into two pieces evenly, and rub the separated dough on the chopping board by hand.

Step 11: roll it open with a rolling pin, fold it into a rectangle, then roll it open and roll it up.

Step 12: put the roll into the toast mold and make the final fermentation.

Step 13: when the dough roll in the mold is fermented to 90%, use the groove knife to make two oblique cuts on the surface of the blank.

Step 14: spray water evenly on the surface of the blank with a spray kettle, and then put the mold into the oven for baking.

Step 15: put the mold in the middle and lower shelf of the oven, bake it for 35-40 minutes with the upper and lower firepower of 200 degrees.

Materials required:

High gluten flour: 250g

Dry yeast: 3 G

White cream: 8g

Water: 160ml

Sugar: 3 G

Salt: 5g

Maltose: 2G

Note: characteristics of crispy toast; dark yellow color, thick and crisp skin, soft muscle, low sugar and less oil, nutrition and health. Warm tips: 1. This toast is simple in material, simple in process, smooth in kneading and time-saving. 2. If there is no maltose, a little honey can be used instead, but maltose is the best, which can make the skin crisp. 3. This kind of bread belongs to high fire baking, in order to achieve the effect of thick and crispy skin, soft tendons.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet