Once fermented white toast

2024-06-26 23:05:40  Views 2 Comments 0

Health benefits

Butter: low in protein
Eggs: nourishing blood

Ingredients

High-gluten flour ( 500g )
Yeast ( 6 grams )
White sugar ( 50 grams )
Salt ( 6 grams )
Water or milk ( 280 grams )
Butter ( 40g )
Egg ( 50g )
Surface egg liquid ( No need to use it) ( Appropriate amount )

How to make once-fermented white toast

  • One-time fermented white toast Illustration of how to do it 1

    1.Put all ingredients except butter into the bucket in the order in which the bread machine is put;

  • One-time fermentation white toast Illustration of how to do it 2

    2.Start the kneading process for 20 minutes and add butter;

  • Illustration of making one-time fermented white toast 3

    3.Start kneading again Follow the dough setting program for 20 minutes, and knead the dough until it is fully expanded;

  • Illustration of how to make once-fermented white toast 4

    4.No need to queue Divide the dough directly into 6 parts, roll into a round shape, roll into a long tongue shape, and roll into a tube shape;

  • One-time fermented white toast Practice illustration 5

    5.Complete each one in turn and put it into the toast mold;

  • Illustration of how to make once-fermented white toast 6

    6.Put it in the oven Place a bowl of hot water next to it, start the fermentation process for less than an hour and a half, and ferment until the mold is eighty percent full;

  • Illustration of how to make once-fermented white toast 7

    7.Cover with tin foil, place in the middle and lower racks of a preheated 175-degree oven, and heat up and down for 45 minutes;

  • 8.Picture of the finished product

  • Illustration of how to make once-fermented white toast 9

    9.Finished picture

  • Illustration of how to make one-time fermented white toast 10

    10.Finished product picture

  • Illustration of how to make once-fermented white toast 11

    11.Finished product picture

Tips

1) This is the amount for two 450g toast molds.If you make one, cut it in half.2) Because flour has different water absorption properties, reserve liquid when kneading the dough to prevent the dough from becoming too soft.3) The warmth of the oven can be adjusted according to the temperament of your own oven.

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