White toast

White toast

Introduction:

"This toast should be the most basic one. There are not too many ingredients. When you eat it, you will have endless aftertaste with the smell of wheat. "

Production steps:

Step 1: after the oil method, knead to the complete expansion stage, round into the basin, the first fermentation.

Step 2: double the size.

Step 3: take out the exhaust gas, divide it into 3 equal parts, roll round and relax for 15 minutes.

Step 4: sprinkle a little bread flour on the dough to prevent sticking to the rolling pin. Roll the dough into long pieces.

Step 5: turn the patch over and fold it at one third, as shown in the figure.

Step 6: refold, as shown.

Step 7: fold the interface down and roll out the growth film again.

Step 8: roll up from one end.

Step 9: look good.

Step 10: put 3 rolled dough into the mold for the second fermentation.

Step 11: ferment for the second time until 8 minutes full, and then bake.

Step 12: heat up and down the oven 180 degrees, preheat for 5 minutes, cover the toast mold, place the penultimate layer, and bake for 40 minutes (if you bake mountain shaped toast, bake for 35 minutes, pay attention to observe the top of the toast, and timely cover the tin foil to prevent the toast from being burnt.).

Materials required:

Bread flour: 270g

Water: 165G

Sugar: 20g

Salt: a little

Yeast: 5g

Butter: 15g

Note: the dough must be kneaded in place, and the fermentation must be in place, so that the toast can be soft enough.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original