White toast

Overview

Ordinary white toast does not have an amazing taste, and the ingredients are very simple. It has a slight salty taste. When you bake it in a toaster, it has a crispy texture and is delicious when you eat it. White toast is also the first choice for making various sandwiches and toast pizza. With various fillings, it is a simple, delicious and beautiful breakfast. This time I used Jinshan Japanese toast flour for the white toast. The flour is very gluten-rich. When making bread in this season, I have a headache because the indoor temperature is not high and the dough takes too long to ferment. I am considering whether to buy a fermentation box. Looking at the crowded kitchen, it is really difficult to find a place to put it in.

Tags

• baking
• breakfast
• afternoon tea
• butter
• jinshan japanese toast powder
• low sugar tolerant yeast
• maltose
• white sugar
• salt
• water

Ingredients

Steps

1. 1 Prepare all the materials first, separate the accessories and weigh them in place.

   

2. 2 First put all the dry ingredients into the mixing jar, and put the salt and yeast in two separate places to avoid contact.

   

3. 3 When the dough is mixed with a mixer until smooth, add softened butter at room temperature and continue mixing.

   

4. 4 Keep stirring until the dough can be pulled out into a smooth glove membrane.

   

5. 5 After the surface of the dough is smooth, place it in a crisper for the first fermentation.

   

6. 6 Let the dough rise until it doubles in size. Dip your fingers into flour and poke holes in it until the dough does not shrink or collapse.

   

7. 7 Transfer the dough to the cutting board, divide into 6 equal portions and roll into balls. Cover with plastic wrap and let rest for about 20 minutes.

   

8. 8 After the dough has risen, roll it up and down, roll it up from top to bottom, and continue to cover it with plastic wrap to rise for about 20 minutes. Now that the temperature is low, you need to put it in the oven with a bowl of hot water underneath when rising, otherwise it will be difficult to rise properly.

   

9. 9 After the second proofing, roll the dough up and down, turn it over and roll it up, put the joint face down into the toast mold, cover it with plastic wrap and put it in the oven for the second proofing. Put a bowl of hot water in the oven to increase the temperature and humidity.

   

10. 10 When the dough has risen to 9 minutes full, cover it, place it in the lower rack of the oven preheated to 180 degrees, and bake for 40 minutes.

    

11. 11 When the time comes, take out the mold, invert the toast onto a wire rack and place it until it is warm to your hands. Store it in a plastic bag and leave it overnight before slicing.