Bata bread has a lot of deformation, the same dough, different shaping and ingredients, will make different flavors of bread. Hard toast is one of the less varied forms. The dough is exactly the same, but in the later stage of plastic surgery, it needs to exhaust completely and roll into a toast shape. Baked toast is crisp, oil-free and sugar-free, very healthy.
Food Material List
- 1 Strong flour 250g
- 2 water 180g
- 3 Dry yeast 1.5g
- 4 salt 3G
- 1 Mix yeast and sugar, melt in about 5 ml of water, put in a fermentation tank, ferment at about 35 degrees Celsius for 20 minutes.
- 2 During yeast fermentation, flour, salt and water are mixed and kneaded into a ball for 20 minutes to allow the flour to produce its own fascia.
- 3 The yeast will be doubled in 20 minutes. At this time, mix all the materials in 1 and 2, mix them in the chefs machine, until the film can appear. It doesnt matter if the hole of the broken film is zigzag.
- 4 The kneaded dough is put into the fermentation box, and it is heated at 28 C for about 1.5 hours. The dough is folded and turned every 30 minutes. At the end of fermentation, the dough is about three times as big as the original dough, and the surface is very foamy.
If you use sticks, you should be careful not to break the bubbles. If you make hard toast, you should exhaust the gas and remove the bubbles as far as possible.
- 5 Put the dough out on the board and beat it to expel the bubbles.
- 6 Divide the dough into three equal parts. Roll it round and let it stand for 30 minutes.
- 7 Provincially prepared dough with the closing part facing up and flattening with the palm
- 8 The dough is rolled up from top to bottom. The dough at the end can be twisted with fingers. It is thin and easy to seal.
- 9 The rolled dough ends up again
- 10 Second roll up from top to bottom
- 11 Roll it up in a roll, this time with the closure facing down
- 12 Three rolls were placed side by side in a toast box (450g), waiting for a second round. The second round is about 33 C, about 2 hours.
- 13 After the second round, use toothpick to puncture the bubbles on the surface.
- 14 Preheat the oven with stones at 250 C, pour a cup of boiling water on the stones, and immediately put the dough into the oven. After about 10 minutes, remove the stony baking tray and bake at 180 degrees Celsius for 30 minutes.
- 15 Hard toast will harden the next day, and the empty stuttering will not taste good, so it can be processed twice.
Today, I fry it in a pan with two beaten egg liquids, slices of bread, soaked in egg liquids and cooked in small heat. Bread is filled with egg juice. Its very soft. It combines carbohydrate with protein and fat. What a good breakfast!
1. Because yeast only uses half the normal amount of toast, it will not swell very much.
2. I made a mistake here, no! Spray! Water! As a result, there is no crisp skin. Alas, its only when its baked. Never learn from me. You must spray water to make steam. Otherwise, there is no crisp skin. Keep in mind that
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