Light cream toast "70% refrigerated medium seed method 」
Just want to try one, no more, no less, can just consume a box of 200g light cream toast at a time.🍞, and did not put butter and milk overturned n times, finally succeeded! Record Paste ~
Food Ingredients
medium species
high gluten flour
350g
light cream
100g
Water
100g
Fine granulated sugar
20 grams
dry yeast
5 grams
Eggs
1 (40g, some egg yolk can be removed if more)
Main Dough
high gluten flour
150g
light cream
100g
Water
10 grams
Eggs
1 (40g, some egg yolk can be removed if more)
Fine granulated sugar
40g
Milk powder
20 grams
Salt
4 grams
Step
1
All the materials in the medium can be kneaded evenly without film release. After the fresh-keeping film is covered and fermented at room temperature for half an hour (the room temperature fermentation time can be appropriately prolonged when the room temperature is low in winter), put it in a refrigerator for about 17 hours, and it is fine to the left and right, not more than 24 hours.
2
Refrigerate and ferment the medium seed to present honeycomb tissue inside, then divide the medium seed into small pieces, and put it into the chef machine together with all the main dough materials to make noodles.
3
Rub evenly at low speed first, then slowly at medium speed, and finally beat the surface at medium and high speed until the film emerges. Because of the high content of light cream, even without butter can easily appear very thin fingerprint film
4
film out
5
The temperature of the cylinder is best controlled at 26-28 ℃, mine is 27 ℃.
6
Cover, seal and wake up at room temperature for half an hour.
7
Dough after half an hour
8
Gently exhaust the air and weigh it. Divide it into six pieces of dough evenly. I have about 159.5 grams each here. Lid cling film to relax for 20 minutes
9
Roll each dough into an ellipse and roll it up
10
Continue to cover with cling film to relax for 20 minutes
11
Roll out into strips
12
Roll up, about three turns
13
Put the toast box into the mouth downward, and ferment in a humid environment at about 36 ℃.
14
About 60-70 minutes, 9 minutes full, put in a preheated oven at 175 ℃ for 32 minutes, color the top after 10 minutes, and cover with tin foil
15
Out of the oven
16
Quickly shake demoulding, room temperature cooling
about
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Light cream toast "70% refrigerated medium seed method 」
Low-oil, low-sugar, multi-grain whole-grain toast