Attached is a hand kneading demonstration picture - white toast with simple ingredients and refined
Ingredients
- High-gluten flour 250g
- Granulated sugar 25g
- Salt 3g
- Milk powder 8g
- High sugar resistant yeast 3g
- Water 170g
Steps
1. Yeast + water, weigh and set aside for later use. Weigh the powdered ingredients in the recipe except butter. It is recommended to reserve 10g of water, and you can add or subtract it as appropriate according to the water absorption status of your dough
2. Mix the powdered materials with yeast + water, knead evenly and push them quickly in a ray shape until a film begins to appear
3. Add butter cut into small pieces. In summer, the butter does not need to be taken out too early to soften. Just take it out when measuring the flour. Lower the dough temperature as much as possible.
4. Mix until the butter is completely mixed with the dough. Now let’s start the noodle pushing operation
5. Use the position of the palm of your hand, center on the bottom point, and push forward quickly in a fan-shaped distribution. After all is pushed out, use the shovel panel to shovel the noodles back. When pushing noodles, all the body's strength is concentrated on the palms and belly
6. After the dough is rolled out, the edges of the holes are smooth and the bottom is not sticky
7. Apply butter to your hands to keep them moist. Pull the film open and check. It needs to be at this complete expansion stage. But if the operation time has been nearly 30 minutes, then don’t insist on the glove film.
8. After the dough is tightened, put it into the fermentation box for the first fermentation. My first hair temperature is 26℃
9. Dip your fingers in a little flour and insert into the dough to check the fermentation status. As shown in the picture, there is a round hole for the navel. When it shrinks slightly, it is complete
10. Divide the dough evenly into 3 portions, pat to deflate, then turn and roll into round balls. Cover with plastic wrap and rest at room temperature at 25°C for 15-20 minutes (I forgot to take pictures of this step.)
11. Tap the dough that has relaxed for the first time to deflate, roll it up and down, and then turn it over
12. Wipe the bottom thin so that the closing position will be better connected after rolling up. [Tips] The dough that is relaxed enough will not shrink significantly when rolling. If the retraction is obvious, it may be that the relaxation time is not enough
13. Roll up and cover with plastic wrap. Continue to relax at room temperature of 25℃ for 15-20 minutes
14. Roll the relaxed dough roll up and down from the middle to length
15. Turn over, still smooth the bottom. You can use a toast box to compare. The width of the roll is slightly smaller than the toast box.
16. Roll up gently, 2.5 to 3 turns is appropriate. Don't roll it too tightly, otherwise it will affect later fermentation and growth. How can I see pictures by counting circles?
17. Place the bottom of the rolled dough roll in the same direction and place it in the toast box. Leave some gaps at both ends to allow some space for the toast to ferment and expand.
18. Because this toast box has better thermal conductivity, I lowered the second-shot temperature to 36°C. If you like rounded corners, send it to 8 points full. If you like full square corners, cover it and send it to 9 points. Preheat the oven in advance
19. After the toast is baked, immediately remove it from the mold and place it on a drying rack to cool. When the surface is slightly warm to the touch, seal it with plastic wrap or a fresh-keeping bag and store it at room temperature. If you can’t finish it in a week, you can freeze it and defrost it at room temperature before eating.
Tips
- 1. In summer, use a chef's machine or bread machine to knead the dough. You can put the weighed ingredients together with the container in the refrigerator for 10-20 minutes. We need to control the temperature of the dough at around 26°C to prevent the yeast from starting to ferment in advance
- 2. Please open the lid of the bread machine when kneading dough in summer
- 3. If you use a machine to knead the dough, add butter in step 2 when the dough forms a ball and there is no dry powder
- 4. Please ensure that the hand kneading time is within 30 minutes
- 5. The anti-sticking effect of Black Diamond is very good. After the toast is demoulded, let the mold cool down and wipe it with a clean rag. You can also rinse it with water and wipe it dry in time.
