Anyone who has made bread knows that if you want to make your own bread, you really can't do it without a lot of time. Not only does it need to be kneaded in place, but also after 2 fermentations, a delicious and soft bread, no 4 hours of time can not be made, and the middle can not be intermittent, each step can not be insufficient, can not be excessive. Therefore, the small partners who do private rooms do not like to make bread the most.
Today's brown sugar toast does not need to be fermented twice, one fermentation is very soft, saving a lot of time, simple and convenient and delicious, a little bit, as soft as cotton, torn to eat really fragrant!
But there is a point, after all, the first fermented toast is not as good as the water retention of the second fermentation, and the 3rd day begins to age rapidly, so it is best to eat it within 2 days.
This toast I added brown sugar, brown sugar sweetness is much lower than white sugar, so even if you put 45 grams of sugar will not be very sweet, like to eat sweet friends can add a little more, do not like to eat sweet can be reduced. No brown sugar can be replaced with brown sugar. If you use white sugar, this toast will still be very sweet, but it is not recommended to replace it.
——【Brown Sugar Toast】——
▋【Ingredients】: 250 grams of high gluten flour, 120 grams of water, 1 egg (about 60 grams), 2 grams of salt, 45 grams of brown sugar, 3 grams of high-sugar yeast, 18 grams of butter
◆◆◆【Production Steps】:
1. Prepare the ingredients you need and start making! The first step is to chop the brown sugar first, the brown sugar is a small square, and it is not easy to dissolve, and it is easier to melt it after shredding. Brown sugar has a high nutrient content, which is more beneficial to health, especially for women to regulate qi and blood, so it is not recommended to replace.
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2: Add brown sugar to water and stir well, stir for a while to let the brown sugar melt. If it is still difficult to melt, you can heat up some water slightly and warm it slightly. It doesn't matter if there are a little particles left at the end, because the brown sugar will melt during the stirring process.
3, the preliminary work is done, the next is easier. Put all the ingredients except butter into the chef's mixing bucket according to the method of liquid first and then solid (brown sugar water, eggs, salt, high gluten flour, high sugar resistant yeast). Stir at low speed and high speed for 10 minutes, then put the butter in and continue stirring for about 5 minutes.
4, pull down a small piece of dough, check it, you can easily pull out a thin and tough film on it. Usually, simple small meal bags can not be filmed, but if you make toast, you must pull out the glove film, and only the dough that comes out of the film can make a successful toast.
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5: Round the dough, divide it into 3 small doughs equally, cover with plastic wrap and let the noodles sit for 15 minutes. Because it is a one-time fermented toast, we can directly reshape it.
6: When the dough is awake, roll out with a rolling pin into a long tongue and roll it up from top to bottom. Repeating the action again, the second roll is obviously much shorter than the first.
7, put in the toast mold, when placing, pay attention to, the direction of the roll should be consistent. Cover with a lid and leave in a warm place to ferment. In the oven, in the microwave, next to the heating. If the mold is not non-stick, remember to apply a layer of softened butter around the mold. If you make yamagata toast, you don't have to cover the lid. Mold must choose the quality of the pass.
8, about an hour and a half, the dough fermented to 8 minutes full of the mold, this time you can preheat the oven, up and down the heat 175 degrees preheat for 10 minutes.
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9: After the oven is preheated, put the toast mold on the lid and put it into the oven, bake at 175 degrees on the heat for 45 minutes. Because each oven is different, the time and temperature are also different, and the mold is also related, so it should be adjusted according to the temperature of your usual production.
10: After the toast is baked, quickly bake, slide out sideways, dry thoroughly, and then bag and seal. Bread begins to age from the moment it comes out of baking, so remember to pack and seal it in time, preferably within two days, and put it in the freezer for preservation.
Brown sugar toast is ready, one fermentation is more delicious than two fermentations, soft drawing saves time, low sugar and less oil is healthy, such toast, soft like cotton, I can eat a whole strip myself. The simplest recipe, the most trouble-free way, make the softest bread, low sugar, less oil, healthy and delicious, hurry up and try it. It's new year, so let's make this delicious brown sugar toast when you have time!
♥ ♥ ♥ 【Production Tips】:——
1, no brown sugar can be replaced with brown sugar, or white sugar. However, it is not recommended to replace.
2, although the toast dough is required to be filmed, but also be careful, do not knead the dough excessively. Excessive kneading of the dough is soft and unformed. Such a dough could not make a delicious bread anymore.
3, the fermentation liquid can not be excessive, the over-fermentation of the bread blank will collapse with a light touch, even if baked out is difficult to eat, even more difficult than the steamed bun.
4, due to the difference in the oven, the time and temperature should also be mastered by themselves, and the ones given in the square are for reference only.
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