How to make traditional toast at home?

Toast bread is a kind of western bread, which is common in breakfast in Europe and America, and also in tea restaurants in Hong Kong. The raw material is square bread, which is baked with a toaster (called "toaster" in Hong Kong) until it tastes delicious. Take it out, coat one side of the square bread with ingredients such as cream, butter and jam, and sandwich two square buns. This is hot food.

Production editor

raw material

450g toast mold.

270 grams of high gluten flour

50 grams of eggs

25 grams of fine sugar

30 grams whipped cream

Milk 30 grams

Milk powder 30 grams

20 grams of butter

3 grams of salt (1/2 teaspoons)

5 g baking powder (1 teaspoon)

Tang Zhong 92g: 50g of high flour and 250g of water, stir well, put it in a pot and heat it to 65 degrees with low fire (if there is no thermometer, it can be determined by observing the lines and thickness on the surface). During the period, it should be continuously stirred, and it can be weighed and used after cooling. The rest can be sealed and refrigerated under the condition of keeping clean, and can be kept for 1-2 days. Once the Tang Zhong batter turns gray, it will not be used. ! ! )

manufacturing process

1. Pour the milk into a bowl and heat it in the microwave oven 100% for 20 seconds.

2. Put the temperature (about 38 degrees, it is advisable not to burn your hands), add baking powder and stir evenly to make fermented water.

3. Add fermented water to high flour+eggs+sugar+milk powder+Tang Zhong+light cream and knead it into a smooth ball. Add 20g butter and knead until it is completely expanded (i.e. a tough and light-transmitting film appears, which is smooth and round after being punctured by hand). < The above kneading stage only took 16 minutes. Pay attention to the strength and speed of kneading. I use the method of rubbing while falling >

Put it in a warm place, cover it with plastic wrap, ferment it to twice its size, and poke a hole in the dough with your finger dipped in flour so that the hole will not retract. (This process is the first fermentation, about 40 minutes. I put it at room temperature, 28-29 degrees. In this free time, you can brush the baking mould with butter. )

5. Take it out, gently pat off the air in the dough, divide it into two parts, knead it round and relax (this process is intermediate fermentation, 15 minutes. In this spare time, the oven can be preheated to 160 degrees).

6. Roll the two doughs into an oval shape with a rolling pin, turn the rolled dough upside down, and roll it up from top to bottom.

7. Put the bread roll into the toast mold, cover it with plastic wrap, put the grill on the oven, and spread a wringing wet towel (be careful not to cover the air outlet) to make the toast mold 7-8 minutes full.

8. Put it in the lower floor of the oven (if there are four floors, put it in the middle and lower floor), 160 degrees for 30 minutes. (The specific time can be increased or decreased according to your own oven)

9. Take out the mold while it is hot and let it cool. [ 1]

Make white toast

Raw materials:

Medium seed dough: 3500 grams of high flour, 75 grams of yeast and 2000 ml of water.

The main dough: high flour1500g, sugar 500g, salt100g, milk 500ml, S-50050g, water 300ml and butter 300g.

Exercise:

1. Slowly stir the ingredients of medium-sized dough until uniform, and ferment at the ideal dough temperature of 26 degrees for 3 hours.

2. Mix all the ingredients of the fermented middle dough and the main dough at medium speed, and finally add butter and stir until the gluten expands. The ideal dough temperature is 26 degrees.

3. Basic fermentation, segmentation, molding, final fermentation and baking.

Nutrition composition editing

Bread contains protein, fat, carbohydrates, a small amount of vitamins and minerals such as calcium, potassium, magnesium and zinc. It has various tastes, is easy to digest and absorb, is convenient to eat, and is very popular in daily life.