Ingredients
Dough
Bread flour
1000g
milk powder
100g
Whole egg liquid
30 grams
Fresh yeast
30 grams
None
60g
None
90g
Bingboke Pure Milk
860g (after +65g)
None
None
Old noodle
160g
How to make sea salt ice boke small toast
- After the oil method, weigh all ingredients except butter in the dough material, and put them in the mixing tank; at low speed for 1-2 minutes, stir until there is no dry powder, and then speed up to 6th gear to beat the dough. It takes time to absorb water from the flour. The initial state of stirring will be wet and sticky, so continue to stir patiently; you can also reserve liquid appropriately as shown in the table to reduce the difficulty of hitting the surface and facilitate control and adjusting the surface temperature. After about 6-8 minutes, as the gluten is stirred, you can pull a large piece of relatively thick film.
- Add softened butter;
- After kneading the butter slowly, turn to 6 gears and stir quickly until the transparent film can be pulled out and has good ductility.
- Take out the dough and put it in a container, with a surface temperature of about 26 degrees. Place it in a temperature of 28° and humidity of 75% for basic fermentation for about 50 minutes.
- Fermentation to about 2 times.
- Hold it and turn it over,
- Continue to ferment for 30 minutes
- Remove the dough and divide about 290-295 grams per dough;
- After rounding, put it in the fermentation chamber, 28° temperature and 75-80% humidity for 20 minutes.
- Take a loose dough and put it in slightly on both sides and roll it out
- Turn over, roll up from top to bottom
- Make it one by one and put it in the toast box.
- Put it in a fermentation chamber, the temperature is about 32 degrees and the humidity is about 80%. Ferment it to about 9 minutes. Drill the skin slightly, and use a blade to scratch the surface. You can squeeze a little salty butter according to your preference. Reminder: Remember to preheat the oven in advance.
- Put in the preheated oven, 8 low-sugar toast boxes, pad the three-energy baking tray, Iris ac90 oven, top 165 and bottom 260 degrees, bake for 25 minutes. e9 and sp50 ovens can be set as above. Note: This temperature time is 8 250g rectangular toast references. Please make appropriate adjustments if the quantity is different.
- After the oven is released, the die-shape is removed and cooled.
- After cold, cut into thick slices and seal them and store them frozen.
