In the previous issue of the noodle type video, the raw toast with more than 90% water content was previewed, and the water absorption of the whole toast was comprehensively improved through the addition of different noodle species, so as to make this toast softer and more moisturizing. Most toasts have a moisture content of between 65% and 70%, and this toast has a moisture content of 91.5%, which is delicious and does not need to be shot, and it is also time-saving. Raw refers to freshness, and if you like to eat toast, then this one must be tried. Thank you for watching, more want to say, but also welcome to discuss the message area ~
By Fish Fish Fish Fish
<h2>Royalties</h2>
Polish species:
Toast powder 80g
Fresh yeast 1.2g
Milk 120g
French old noodles
High gluten flour 96g
Salt 1.6g
Fresh yeast 1g
Water 67g
Scalding
Sugar 8g
Salt 1g
Water 160g
Main dough
Toast powder 240g
Sugar 52g
Salt 7g
Polish species
Fresh yeast 10g
Milk 86g
Unsalted butter 32g
<h2>Practice steps</h2>
1: Beat the dough well and relax at room temperature
2. Divide the rolling circle and relax, roll it up twice and put it into the mold
3. Wake up to 8-9 points full
4: Bake well and let cool
5. Super Brush Oh!
<h2>Tips</h2>
Finally, the temperature of the dough is adjusted according to the current temperature. In summer, it needs to be refrigerated overnight and can be used directly. In winter, the liquid part should be replaced with warm, and it needs to be warmed and tried after refrigeration and removal. It is generally recommended to use fresh yeast, fermentation is relatively fast. However, if there is no fresh yeast, look at the recipe: if the sugar is fermented with high-sugar-resistant yeast, otherwise it can be dried with low-sugar yeast.
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