This is a little change from the recipe of my favorite teacher Wang Chuanren, but it is unforgettable. Especially this soft and fragrant, I licked the dough of the second honey toast at night and this toast has no sugar (just said Without white sugar, honey is also sugary.) Low oil feels good to control calories (controlling calories is also better than people who like toast and other soft toast). In addition, the taste of honey directly determines the taste of the bread. All kinds of honey on the market only need to choose the honey that you like. But it seems that there is no very authentic honey in China, it is not very recommended to use Kazakhstan. (Domestic honey can also poke to me. I am really speechless. Who wouldn’t want to make better food and eat it for the family? How to use non-domestic honey for high-end? Where is the high-end? If you have eaten well For the honey of this toast, you have to leave a message to explain the brand and taste. I am sure to add it to the introduction. But I didn’t really find it suitable for the domestic honey I have eaten. I didn’t say anything. If you want to use imported domestically, do you write a suggestion?) Mr. Wang Chuanren said that honey has the effect of promoting dough fermentation. Its high moisture retention makes the bread softer and can delay the aging of the bread. It can be said that it is natural. Bread improver. Whether it can delay aging remains to be seen, but it is really soft. Teacher Wang said yes, honey toast is really a very personal toast.
All the materials except the butter are evenly mixed and then spread to the expansion stage (that is, the gluten is formed, but it is not complete. If the dough is stretched with fingers, it is rough and easy to break, and the edge of the crack is not smooth like jagged.) After adding the butter to the full stage. (The dough is very smooth at the full stage. Spreading the dough with your fingers will form a film that is tougher and harder to break. If the film is broken, the break is smooth.)
After the dough is simmered, apply a little oil on the hands and roll the dough into the container.
The lid that covers the container is sealed and ready for fermentation. Teacher Wang Chuanren asked for 28 minutes of fermentation at 28° to 2.5 to 3 times the dough. Because I don't have a fermentation tank and any alternative fermentation equipment, I fermented directly at room temperature for more than 60 minutes to 2.5 times. The room temperature is about 25 degrees.
Put a little bit of oil on your hands again, re-vent the fermented dough and divide it into three equal portions, then round them separately and cover the plastic wrap at room temperature for 20 minutes. (Mr. Wang Chuanren’s request is 28° proofing for 30 minutes.)
After the proofing, the dough is rolled up from the middle to the two heads with a rolling pin, and then rolled up. After ten minutes of relaxation, the dough is rotated by 90°, then rolled again and rolled up, and the dough tail is thinned and tightened. (The picture is the first time I took the photo. The second time I accidentally deleted it. There is a demo tutorial on the specific tactics network. There will be a lot of search for the toast.)
Roll the toasted dough into the toast box, spray water on the surface of the spray can, and wrap a layer of plastic wrap on the surface of the toast to ferment to nine full. (The requirement is 32°50 minutes, I put it into the oven for about 40 minutes)
The surface brushed egg liquid (I did not brush), the oven was fired at 160 °, fired at 210 °, baked for 40 minutes, and the toast side was placed on the drying net to be warmed, and then wrapped in a fresh-keeping bag to cool. (If there is no fire control alone with 185 ° to roast, the teacher did not say which layer to bake, I put the bottom layer, and if the surface is colored, remember to cover a layer of tin foil to prevent roasting. Cover with a fresh bag to cool It can prevent the surface of the toast from drying out and hardening.)