Honey and egg yolk toast

Honey and egg yolk toast

Introduction:

Summary of the problems about the second fermentation of toast: 1. The gluten is not at the complete stage. There is no large film pulled out and the holes are serrated. 2. Yeast should be put (yeast and salt) after the other materials are agglomerated, The reason why the temperature is half of the sugar mixture is 3.. The temperature of the basic fermentation is 28-29 degree humidity 75% and fermented to two times. The temperature of the final fermentation is 38 degrees. The problem of storing the 85%4. yeast in the humidity is sometimes solved. Sometimes the yeast that is used by MM is put on hand. The result is that the dough will not ferment. That is to store the problem. After opening, the yeast should be put in the refrigerated room. When the.5. dough is fermented, it needs to be put into the foam box. Boiling water, humidity and temperature are too high. Only warm water can be put in. 6. Rolling is usually 2.5 turns. 30 cm. Otherwise, the baking tension is poor. The secondary fermentation is not long. 7. Rolling too hard will cause gluten fracture and affect fermentation. 8. Basic fermentation, turn over fermentation and intermediate fermentation are indispensable. The above are personal summaries. Due to different personal understanding, please do not reprint them at will. If you have any questions, please discuss them together. "

Production steps:

Materials required:

High flour: 270g

Low powder: 30g

Egg yolk: 2

Honey: 30g

Powdered sugar: 20g

Milk: 155g

Yeast: 5g

Butter: 25g

Salt: 2G

Vanilla powder: 2G

matters needing attention:

Production difficulty: unknown

Process: Baking

Production time: three quarters of an hour

Taste: sweet