Chinese corn toast

Overview

Medium seeding is to first add yeast to a part of the flour, knead it into a ball, use it as seeds, ferment it at low temperature for several hours, then add part of the flour and other ingredients such as dried fruits, knead it well and then perform secondary fermentation and baking. Bread made with the refrigerated medium-cropping method has a particularly soft texture and good taste, and the operating time is very flexible. You can knead the medium-sized bread the night before, put it in the refrigerator to refrigerate for one night, and make it the next morning, or make the dough in the morning and refrigerate it, and then make it when you get back from get off work in the evening. This method lowers the fermentation temperature and prolongs the fermentation time. The fermentation effect of the yeast is more complete, the texture of the bread is more delicate and soft, and it also has a fermented aroma. Anyway, both my older and younger friends love this kind of food, and they all say it tastes better than the direct fermentation method. . . The golden ratio of medium seed to main dough is 7:3. You can also adjust the dosage according to your own needs. This bread does not have butter added, and the medium kneading dough does not require gloves, and the texture is still soft.

Tags

• baking
• children
• afternoon tea
• corn flour
• high gluten flour
• sugar
• yeast powder
• salt
• water

Ingredients

Steps

1. 1 The yeast powder in the main ingredient is added with water and high-gluten flour to form a dough. Use water at room temperature or below body temperature. There is no need to over-mix the dough to form gluten, just form a ball

   

2. 2 Put the dough into a plastic bag, flatten it and tie it, leaving room for expansion, and refrigerate it for one day

   

3. 3 Take out the fermented Chinese dough, break it into small pieces, add other ingredients in the auxiliary ingredients, and knead into a smooth dough

   

4. 4 Ferment until doubled in size. Poke a hole in the middle with your hands, and pull it open until there is no obvious shrinkage

   

5. 5 Take it out, knead it evenly to deflate the air, and let it sit for 20 minutes

   

6. 6 Knead the dough into a smooth dough, roll it into a long strip and put it into a toast mold

   

7. 7 Ferment at room temperature until the mold is about 80% full, cover it, place it on the middle shelf of the oven, and bake at 150 degrees for about 30 minutes. Then unmold and bake for about 5-8 minutes, so that the color around it will look better

   

8. 8 Take it out and let it cool on a drying net, then slice it with the help of a mold