Why is my toast always crispy?

If the crust of the bread baked in the oven is hard, you can brush the crust of the bread with butter or cooking oil.

Bake for another 2 to 3 minutes before it comes out, at which point the crust will be a little softer.

The secret of the crust of bread is not hard – sweet bread.

Ingredients: Cake flour.

500g, 8g dry yeast, 20g milk powder, 1 teaspoon salt, 100g sugar, 1 egg, 260g water, 40g cream

Steps: 1. Put the ingredients except the cream into the bread machine, stir for 10 minutes, then add the cream, and continue to stir for 10 minutes.

2. Take out the rolling round and put it in a basin to ferment until it is twice the size.

3. Divide the fermented dough into 60 grams each, roll them into circles, and put them on the board to relax for 10 minutes.

4. Shape and place on a baking sheet.

5. Heat the oven at 180 degrees for a few seconds, and put the shaped dough into the oven with a bowl of water for secondary fermentation.

6. Take it out when the fingerprints of the dough do not disappear, brush the surface with the sifted whole egg liquid, and dip it in sesame seeds.

7. Oven at 180 degrees for 12 minutes.

Preparation of crispy toast with natural yeast.

Yeast: 50 grams of old noodles, 100 grams of bread flour, and grams of water.

Main dough: 200 grams of gluten flour, 200 grams of bread flour, 8 grams of sugar, 10 grams of salt, 2 grams of maltose, grams of dry yeast, 270 grams of water, 10 grams of olive oil, 212 grams of yeast.

1.Stir all the ingredients in the yeast head.

2.Ferment at room temperature for 2 hours and refrigerate for no more than 24 hours.

3.Stir the main dough flour with water and soak for 1 hour.

4.Add the remaining ingredients of the main dough and mix slowly and then quickly.

5.Stir until the dough is smooth and malleable.

6.The temperature of the dough after mixing is 26 degrees, and the pH value is value.

7.Ferment for 60 minutes on a base basis and continue to ferment for 30 minutes on the flip.

8.Divide the dough into four equal pieces, round and continue to ferment for 30 minutes.

9.The dough is squeezed out of the air.

10.Fold the dough one-third to the left, then one-third to the right.

11.Then turn to a right angle, fold up by a third, and then down by a third.

12.The fold line is downwards and rolls into a circle.

13.Place the mold in groups of two, with the mouth facing down.

14.Put the self-made fermentation box at a temperature of 36 degrees and a humidity of 70% to ferment for an hour.

15.Secondary fermentation for 60 minutes until the model is 8 minutes full.

16.Put the next time in the oven a baking tray with stones, 230 degrees, preheat for 30 minutes, put the dough in, pour a glass of water into the stones, close the oven door to get steam, after three minutes to return to water, take out the stone baking tray for 10 minutes, and bake at 200 degrees for 40 minutes.

The reason for the crispy skin is that the heat is not well mastered, and adjusting the size of the fire will avoid this problem, hopefully.

How do you cook crispy white toast? Many friends skip breakfast at home because they are lazy; Or if you are almost late for work, you simply don't eat, and over time you develop stomach problems. Then we can make some breakfast that is relatively simple and easy to carry.

A list of ingredients

300 grams of high-gluten wheat flour.

Water 125 grams.

Dry yeast 3 grams.

10 grams of sugar.

Butter 15 grams.

Whole egg wash 45 grams.

Salt 3 grams. Steps:

Step 100 grams of water, 1 gram of yeast mix well, and ferment at room temperature.

Step 2: After fermenting to the surface full of small bubbles, cover with plastic wrap, put it in the refrigerator and refrigerate overnight, and the Polish seed is ready.

Step 3: Take out the Polish seeds, add other ingredients except butter, and knead them with the dough function of the bread maker until the surface is smooth.

Step 4: Add butter and knead to the expansion stage.

Step 5: Take out the dough, knead it round, cover it with plastic wrap and ferment it at room temperature, and send it to twice the original size.

Step 6: Gently pat the fermented dough and divide it into equal amounts'Serve 4 servings and relax for 15 minutes after rounding.

Step 7: Roll out one of the doughs into a cow's tongue shape and roll it up, generally rolling two to two and a half circles.

Step 8: Put it in a toast box and make a second shot in a warm and moist place, until it is 8 minutes full.

Step 9: Preheat the oven to 165 degrees, put the fermented toast in the middle and lower layers of the oven, and bake for 35 minutes. After baking, take out the demoulding, let it cool and slice it to leak or enjoy!

Step 10: Spread some homemade strawberry jam and a glass of milk, delicious and healthy!

Tips: 1。The Polish species is a type of leaven because it is named because it originates from Poland.

2。When mixing the dough, place the liquid material below, the salt and sugar in a diagonal line, and the yeast in the other corner.

3。Ten minutes before toast baking, observe the coloring of the surface of the toast at any time, and once the coloring is completed, cover it with tin foil immediately!

Materials

300 grams of gluten flour.

Water 150 grams.

Butter 15 grams.

Sugar 10 grams.

Yeast 3 grams.

Salt 2 grams. Milk powder 12 grams.

Steps

Mix 100 grams of gluten flour, 100 grams of water, 1 gram of yeast and ferment at room temperature to four times the size.

2. When small bubbles appear on the surface of the dough, wrap it in plastic wrap and put it in the refrigerator overnight (this is the Polish method).

3. After taking it out, add other ingredients except butter, knead until the surface of the dough is smooth, add butter, and continue to knead to the complete stage.

4. The kneaded dough is fermented in a warm place until it is twice the original size.

5. After exhausting, divide into four parts, close the circle, and relax for 15 minutes.

6. Roll it out into a cow's tongue shape and roll it up.

7. Put it in the toast box and ferment it in a warm and moist place for the second time, until it is 8 minutes full.

8. Bake in an oven at 160 degrees for 35 minutes.

Tips: This recipe is the size of two Chef Cube Toast Molds! Add or subtract as you like.

The bread made in the bakery is soft and does not exclude a variety of additives, as long as it is within the food index. I have to say that making my own additives is also to make soft bread, the key to make the dough is difficult to say, it is easy to say that it is easy to say that you need to learn more about the role of machinery, the use of dough machine, dough pressing machine to make the dough more smooth, malleable.

It's very good, it can't be achieved by manual and surface. Even if the dough is as thin as paper, it will not break, and you can even see the words of the newspaper through it. It's like blowing bubbles in a bakery is made with a machine and noodles. The indoor temperature is controlled at 18 degrees Celsius.

The purpose is not to let the dough rise when mixing the dough, and sometimes I am afraid that the dough will rise and add ice cubes while mixing the dough. There is also a time limit for the noodles. The noodles that come out are pulled by hand, as thin as a piece of paper, and they are particularly elastic, so that they can be considered good noodles.

There are also rules on when to add butter when mixing noodles. Then enter the proofer box for proofing. The proofer box is steamed.

The humidity at proofing is also regulated.

<> they have professional recipes, dough fermentation equipment, good temperature and humidity control, and special materials, which are difficult for ordinary homes to have, and then there are various techniques and process control. Put more meat, some people like to eat vegetables, then put more vegetables, so I will not deliberately ask how many ingredients must be put in a dish, but today I wrote down the weight, that is because today I introduced baking, the most critical point to do a good job.

Secondly, the water absorption of each type of flour is different. The ratio of conventional flour to water is 2:1, that is, 200g of flour needs to add about 100g of water.

It can fluctuate by about 20% before and after, that is, 200g of flour, you can add 80g of water first, if you feel too toast material, the largest proportion is flour. Making toast usually requires the use of high-gluten flour.

There is also special flour for toast, which is more delicate and fluffy. Other ingredients include butter, sugar, salt, yeast, milk, whipping cream. Condensed milk.

I didn't add sugar or fluffy agent to it when I made it, and I didn't grasp the key points of making toast, so the texture didn't have the soft texture of a bakery.

To make bread delicious, it involves the whole process of bread making, from ingredients, dough, to fermentation, shaping, and baking. There is a link that is not grasped well, and the color and taste of the finished product are different. If you compare the ingredient list of your bread with the ingredient list of the bread you sell outside, you will find the secret inside.

Toast is not soft mainly considering that the noodles are not fermented well, and it is recommended to make it strictly in the following ways:

Ingredients: 450g of toast mold.

270 grams of high-gluten powder.

50 grams of eggs.

25 grams of caster sugar.

30 grams of whipped cream.

30 grams of milk.

30 grams of milk powder.

20 grams of butter.

3 grams (1 2 teaspoons) of salt

5g (1 teaspoon) of baking powder

92 grams of soup: 50 grams of high flour + 250 grams of water, stir well, put it in the pot and heat it to 65 degrees over low heat, (there is no thermometer can be determined by observing the texture on the surface, and the thickness can be determined), during which it should be stirred, and it can be weighed and used after cooling, and the rest can be kept clean under the condition of being sealed and refrigerated for the next use, which can be stored for 1-2 days. ）

The production process. 1.Pour the milk into a bowl and heat in the microwave at 100% heat for 20 seconds.

2.Let the temperature (about 38 degrees, not hot hands is appropriate), add baking powder, stir well, and make fermented water.

3.High flour + eggs + sugar + salt + milk powder + soup + fresh cream slightly add fermented water, knead into a ball and the surface is relatively smooth, add 20 grams of butter and continue to knead until the complete expansion stage (that is, a tough and translucent film appears, and it appears a smooth circle shape after being pierced by hand).

4.Put it in a warm place and cover it with plastic wrap, let it rise until it is twice as large, and poke a hole in the dough with your finger 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.)

During this free time, the toast mold can be brushed with a layer of butter. ）

5.Take it out, gently pat the air from the dough with your hands, divide it into two portions, roll it round, and relax (this process is intermediate fermentation, 15 minutes). The oven can be preheated to 160 degrees at this leisure).

6.Roll out the two dough dough into an oval shape with a rolling pin, and roll the dough in reverse so that the side that was originally on the bottom side is facing up and rolling it up from the top down.

7.Put the bread rolls in the toast mold, cover with plastic wrap, put the grill on the oven, and spread a wrung out wet towel on top of it (be careful not to cover the air holes) and make the toast mold 7-8 minutes full.

8.Place in the lower layer of the oven (or lower middle if there are four layers) at 160 degrees for 30 minutes. (The specific time can be increased or decreased according to your own oven).

9.Take out the demoulding while it is hot and let it cool.

Hello, it is possible that the face is not sent well.

The baking process is too hot or too long.

Hope it helps!

<> "Defeat and Bad Ingredients:

Toast, sterile eggs, cheese.

2.Another slice of toast is covered with a hole in a cup. Beat a sterile egg in the middle, sprinkle with cheese, and 180 degrees in the Sakura Sun air fryer for 5 minutes.

The toast made of too soft dough is easy to deform, and the waist of this kind of toast is usually easy to collapse and shrink, so we must control the proportion of flour and other materials in the dough, and do not let it have too much moisture inside. To make toast, the soft dough is first risen, and then it is baked in the oven with a bowl of water.

What happens if the toast dough is too soft.

If we bake toast with very soft dough, it may cause the toast to deform easily. Usually the waist of this kind of toast is very tolerant of collapse and contraction, which looks unsightly.

Therefore, when making toast, we must grasp the ratio of flour and other ingredients, if we feel that there is too much moisture in the dough, we must add some flour in an appropriate amount, so that the kneaded dough will not be too soft.

To make toast, you usually need to mix milk, eggs, butter, flour and other ingredients together to knead the dough, then ferment it, and bake it in the oven with a bowl of water.

To prepare the ingredients, 50g of egg mixture, 20g of salt, 20g of yeast, 200g of high flour, 20g of olive oil, 500ml of milk, 20g of sugar.

1.Pour milk and yeast into the beaten egg mixture, add sugar, salt, mix well, pour in high powder.

2.Knead all ingredients into a dough, add olive oil and knead until complete until there is a smooth film.

3.After fermentation, take it out, vent it, divide it into three equal parts, roll it round, take a dough, roll it out into a beef tongue shape, turn it over and roll it up.

4.Put it in the oven at 180 degrees and bake it on the lower heat for about 40 minutes.

Toast in the oven temperature is not enough to cause the bread is not soft enough, when the temperature of toast is high, it is softer and tasty, and when the temperature is low, it will become harder, and the flavor and taste will be much worse. The best temperature is 160 degrees for around 30 minutes.

It may be that the dough is not fermented well, the fermentation time is too short, or the ratio of eggs to flour and yeast is not right.