Wednesday, 21 June 2017

17H冷藏中种法白土司 (White Toast - 17H Sponge-dough Method)



久违了的家烘白土司。。。。。




不够洁白的白土司,
只因为把白色细砂糖换上微褐色的黄糖。



一般土司最后发酵是8分满模,
当时有事被逼外出,又不想回来时面包已经超限发酵,
所以就趁7分满模时,就反常理的送它入烤箱,
人在外头办事时,心里其实还蛮担心,
出来的土司该不会是发育不良,矮土司吧?

幸好,当天运气还蛮好的,
打开模盖,哇噻。。。
漂亮呢!
哈。。。哈。。。小开心哦!





17H冷藏中种法白土司
(模具 :450克土司模)

材料 :
17H冷藏中种:
高筋粉   240克
水           135克
即溶酵母   3克
盐               1克
奶粉         10克

*  把所有的中种材料混合搓至柔滑,放入一个密封的器皿,盖上皿盖,冷藏于冰箱,发酵17小时。


主面团 :
高筋粉   100克
黄糖/细砂糖   35克
盐    1克
水   50克
蛋   30克
即溶酵母  2克
奶油    30克


做法 :
1。将发酵完毕的中种面团撕成小块和所有(除了奶油)主面团材料一起放到面团搅拌机,搅打至柔滑的面团,再加入奶油,继续搅打至富伸延性的薄膜。

2。 将面团放入盆内,盖上保鲜膜,发酵30分钟。

3。 将面团排气,分成2等份,滚圆,压扁卷成蛋糕卷状,静置15分钟。

4。 再次压扁面团,擀成长形,卷起,放入450克土司模,进行最后发酵45分钟或至8分满模,盖上模盖,送入预热烤箱 200°C 烤约45分钟。




最后发酵约6分满图



White Toast - 17H Sponge-dough Method
(450g toast pan)


Ingredients  :
17H Sponge dough:
Bread flour  240g
Water         135g
Instant yeast  3g
Salt            1g
Milk powder       10g

*  Mix all sponge dough ingredients well and knead to form a smooth dough.  Store into fridge in a covered container and let it fermented for 17 hours.

Main dough :
Bread flour   100g
Brown sugar /caster sugar   35g
Salt    1g
Water  50g
Egg      30g
Instant yeast 2g
Butter  30g

Method :
1.   Tear the fermented sponge dough into small pieces and put them together with all main dough ingredients (except butter) into a dough mixer. Knead the dough until smooth and shiny. Add in butter and continue to knead until the dough becomes pliable and elastic.

2.  Place the dough into a big bowl, cover with cling wrap and rest for 30 minutes.

3.  Punch out the air, divide the dough into 2 equal portion and roll them into round shape. Flatten it and roll into swiss roll shape, then rest for another 15 minutes.

4.  Flatten the dough again, using a rolling pin to roll it into an oblong shape and then a swiss roll shape again. Place them into a 450g toast pan. Rest for final fermentation for about 45 minutes or until the dough fills up 80% of the volume of the pan. Bake with a preheated oven at 200°C for 45 minutes.





不懂为什么,感觉这次的土司皮有点小厚,
姐妹们可否告知?
先谢谢了。



白土司,最万搭,
可以涂上奶油,加耶,花生酱;
可以裹蛋液,煎成法国土司;
可以随意夹馅,做成三明治。。。。。



去掉中间那条分界线,
乍看之下,还有点像砖块呢!
安迪的想象力是不是很丰富叻?
呵。。。呵。。。。





@@@@@ Enjoy ! @@@@@


2 comments:

  1. Both the crust & the bread itself looks so perfectly done ! Good job & have a wonderful weekend.
    Blessings, Kristy

    ReplyDelete
  2. Your bread looks so soft and beautiful. I think it is worth the wait - 17 hours of fermentation. I am definitely going to try your recipe. Thanks for sharing.

    ReplyDelete

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