Many novice babies are eager to try a new oven, searching for a variety of exquisite recipes, and then drying according to the recipe. But the result, one look at it, one do it is wasted.
The recipes and steps we see are just one of the superficial kung fus. If you really want to do a good job, there are actually many details to pay attention to. True practice makes perfect, and it is also obtained through long-term practice.
So for new baking buffs, don't think about eating a fat person in one bite, you may wish to start with a simple one. So, what does a newbie do well? The little taxi suggests that you start with easy-to-learn bread, such as the "Pangmi White Toast" that I want to share with you today, which is very suitable for novice babies.
Pomdomy is the Chinese transliteration of the French word "pain de mie", which is actually white toast. This toast is very classic, although the material is simple and easy to obtain, as pure as white paper, but the mouth is refreshing, the taste is soft, and it is not too much to make it many times.
White toast can be eaten directly or made into a variety of sandwiches, and the flavor is very good. Interested friends, let's do it.
★ Pontomi white toast ★
(by baking master@Eva Xiaojia cuisine)
【Material】
500g of toast flour, 60g of fine sugar
Fresh yeast 12g, water 330ml ±
Salt 6g, unsalted butter 25g, lard 15g
【Preparation steps】
1, start kneading: add the ingredients except butter and salt to the cooking machine mixing bucket, first knead at low speed 1 gear for 1 minute until it is gathered into a ball, and then turn to medium speed 4 gears to knead the dough for about 3 minutes;
2, knead the dough to the basic smooth state after adding butter, low speed 1st gear to butter kneading after adding salt, turn medium speed 4 gear kneading dough to a very good pulling full expansion stage;
3. Put the dough into a circle and put it into a tray and pat it flat;
4, CF240 fermentation tank, water box with water to moisturize, set 28 degrees of preheating, dough into the basic fermentation to about 2 times the size;
5. Divide the waking dough into 6 equal parts after slightly exhaustion, and put the dough into the fermentation box at intervals, relax for about 20 minutes;
6. Roll out the loose dough, shoot off the large bubbles around it, turn the surface into a square, and roll it into a cylindrical shape;
7: Place the dough in the fermentation box at intervals and continue to relax for about 20 minutes;
8. Roll out the loose dough into long sheets, turn over the dough and arrange the long strips and thin the ends, easily roll up the dough from top to bottom, and put away the interface;
9. Put the shaped dough in groups of 3 and put them into 2 450g toast boxes;
10, CF240 fermentation box, temperature setting 32 degrees, water box with water to moisturize, toast into the secondary fermentation to about 80% full;
11. Spray a small amount of water mist on the surface of the fermented toast and cover the toast cover;
12, CO-750A smart oven, preheat up and down the fire 220 degrees in advance, toast into the lower layer of the baking net, the temperature is adjusted to 190 degrees on the fire and 210 degrees, baking for about 35 minutes;
13. After baking, the toast is immediately baked, and the mold is put upside down on the cooling rack to cool and sealed.
It's baking!
Tips
1. Due to the different water absorption of each flour, please do not add all the liquid materials at once, and see the dough status as appropriate; The lard added to the material can make the tissue of the toast more shiny, if not, it can be replaced with butter;
2. The time of dough relaxation in the middle of the shaping is for reference only, and it needs to be adjusted appropriately according to the actual tightness of the dough;
3. The temperature and time of baking are for reference only, please adjust according to the temperature performance of each oven;
4, Pang duo white toast is actually the basic white toast, Pang Duo is the transliteration of French white toast. There is no milk and eggs in the toast material, the finished product is more of the aroma of the original wheat, although the material is simple, but the taste is also very delicate and soft, directly eat or make a variety of sandwiches are very good!