She has always liked her Hokkaido and it is super delicious. Now I found this super-cooked milk toast again. I was so excited! In fact, I wanted to try refrigerated fermentation for a long time, but I thought it took too long to complete a toast for more than ten or twenty hours. This time, I was tempted by this super-cooked milk toast. The soup is also middle-class. It must be delicious. It started quickly, but this toast took me 4 days. For the first test, I made a 450-gram toast mold, although it was not as good as that made by Teacher Feijuan. It ’s pretty, but it ’s still a little exciting at the moment it ’s released. It ’s brushed and it ’s really super soft. It ’s because this look is so crooked after I baked it for the first time since I made Yamagata Toast. After 8 minutes, it didn't reach the point (the second serve took me 2 hours). This toast has really great expansion power. It seems to me that the office worker will never be afraid to go home from work to make toast in the future. This method is very good, I will continue to use it. I have studied the principle of refrigerated fermentation, thanks to the masters on the Internet, and the Internet has stimulated my passion for baking! The following is about refrigerated fermentation: Bread should be delicious, and there are many details involved. The degree of stirring, the final temperature of stirring, fermentation control, shaping techniques … all are key. Among them, the "(refrigerated) middle seed method" that many masters love is a good way to greatly enhance the deliciousness of bread without much skill. Medium seed method; it is a method of mixing in two steps, that is, the middle seed dough is first stirred to be fermented for a period of time, and then mixed with other parts to form a dough for making bread. Because yeast is most afraid of sugar, salt, and fat. Due to the secondary seeding method, the yeast can ferment well in the first noodles so that the moisture completely penetrates the flour and increases its water content. After the second stirring, the bubbles are completely eliminated to achieve softness and fine tissue. effect. When making bread with the middle method, the temperature environment of the noodles is very important. If the fermentation time is too high or insufficient, it is impossible to make delicious bread. Time and temperature are the most critical. The middle-aged dough has a faster proofing, large volume, softness, and slow aging. No matter the maker's technology, it can make a good bread, and the dough temperature and fermentation management can be very flexible. Medium method: simply mix 70% flour and 70% water (Note 1) + all yeasts in the direct method formula, and knead them into a mass. Ferment the "middle seed" at room temperature for 2 hours, and then add the remaining ingredients The main dough, the next step is unchanged, continue to finish the bread. Refrigerating medium method: mix 70% flour and 70% water in the direct method formula with another 1/5 of yeast in the formula (Note 2), simply knead it into a ball, put it in a plastic bag, and flatten it (very important ! See here for details.), Put it in the refrigerator freezer overnight and add the remaining ingredients to make the main dough together. The next steps are the same, continue to finish the bread. Remarks: 1. Strictly speaking, the water content is calculated relative to the amount of middle-type flour, and the rough calculation is almost 70% of the total formula. 2. Assuming the total yeast dosage is 1%, the seeding in cold storage will be down 0.2%, and the main dough will still be down 1%. This is what Mr. Cai Fengchen said: because of the long fermentation time in the cold storage, the 0.2% can be regarded as an additional addition, and it has no effect at the end, so the yeast in the main dough can maintain the original dosage without reduction. As for the ratio of the amount of flour between the middle seed and the main dough, almost most of the masters use the "Seven Three Method": 70% of the middle seed and 30% of the main dough. According to Master Li Taiqi (Note), this is the perfect golden ratio. "What about the so-called 100% middle seed method? It's not the real middle seed method!" "The middle seed method" or "refrigerated middle seed method" is really a little trick that can definitely improve the deliciousness of bread. In particular, it is not difficult to make. The only things to note are: 1. Do not overmix the middle-sized dough, just rough and agglomerate. 2. The dough with the middle seeds is fast and fast. Do not overdo it when whipping. It's almost the same when you hear the sound of the cylinder, about 8 ~ 9 points of tendon, you don't need to beat it very much. 3. Be careful when fermenting, don't overdo it. The "Middle Seed Method" can be entered after about 7 and 8 points. The Nordic egg yolk toast has high sugar content and the dough is super powerful. It can be put into the oven when it is 5 minutes full. About the refrigerated fermentation method The refrigerated fermentation method allows the dough to be fermented at low temperature for a long time, which not only has a better bread flavor, but also saves time and convenience. On the surface, the time for making bread has increased, in fact, a set of bread making process is disassembled to complete in stages. For people who are very busy and have no full time to make bread, the refrigerated fermentation method is really a life-saving recipe! Regardless of the basic fermentation of the middle-dough dough or the main dough, it can be done by refrigeration fermentation. The common practice is to throw the dough into a plastic bag and throw it away from the refrigerator. The secret is that the dough is flattened and tied before it is thrown away. Why? The master's statement is that the dough will only be averaged, and some places will be more distributed, and some places will be less distributed. The whole dough will have a high temperature because of the lack of ice in the middle, so it loses the meaning of cold fermentation-low temperature long-term fermentation, the dough will be too fat. The theoretical basis for making bread in winter is more suitable. The temperature of the noodles and the fermentation time of the noodles. Remarks: 1. 5-15 ℃ belongs to the low-temperature fermentation method. (Best) You don't need to enter the refrigerator in winter, the best results can be achieved at room temperature 2. 20-25 ℃ is a medium temperature fermentation method. (Fair) 3. 30-35 ℃ belongs to high temperature fermentation method. (Worst) 4. The temperature of the second stirring water: the low temperature in winter must be operated at 40-60 ℃ with warm water. In summer, the low-temperature fermentation temperature is 5-10 ℃. In summer, the second fermentation temperature is high-temperature fermentation. All the noodles must be stirred with crushed ice. 5 ℃ 15-18 hours 10 ℃ 10-11 hours 15 ℃ 7-8 hours 20 ℃ 4-5 hours 25 ℃ 120-15 minutes 30 ℃ 60-80 minutes 35 ℃ 30-40 minutes **
|A: Soup dough|
|B: Middle species|
|Fine sugar||5 grams|
|C: main dough|
|D: Unsalted butter||25 grams|
Put the cream + fresh milk + salt + sugar of the material A into the pot and boil it, then leave the fire, add the flour and stir to form a mass, seal it, cool it at room temperature, and refrigerate for 16 hours. Missed shot
To make a medium-sized dough: tear A into small pieces, add material B (yeast is first soaked and activated with 30 grams of warm milk in the formula), and stir into a rolled state. After 60 minutes of fermentation at room temperature, seal and refrigerate for more than 36 hours (this formula The amount of yeast is low, and it takes a long time to ferment at low temperature. I have refrigerated for 48 hours, and the middle species is refrigerated for 72 hours.
Take out the middle-sized dough, tear it into small pieces and stir with C until it is elastic, then add D to beat until it is complete. After adding the main dough, it was beaten with a bread machine for 45 minutes (this time it was on the edge of the bread machine to see if the dough was over. Summarize why the previous 2 toast kneading failed, it is estimated that it was too kneaded, this The next time I gained confidence again and made 2 toasts at a time).
Continue fermentation for 15-20 minutes
Divide, round, proof in the middle 10-15 minutes
Roll 2 touches (when the first roll is done, it will wake up for 10 minutes)
Finally ferment 7.5 points to 8 points and enter the furnace
Finally ferment 7.5 points to 8 points and enter the furnace