Basic sandwich toast

#吐司日常作为一个吐司狂热爱好者, whether it is a swamp sandwich that has been on Instagram for a long time, a traditional French sandwich, or a crispy hot-pressed sandwich, it is a common food on the breakfast table. Recently, I entered a light food machine with a burst of beauty, and many students shouted that the toast slices made from a 450-gram toast box were too small to seal the edges. So this time, I recommend that the cuties try the basic toast made by this 12cm custom toast box, this toast has a relatively light taste, a very dense and soft texture, and is very versatile. Perfect for making sandwiches for all tastes.

Ingredients

12*12*12cmWaterCubeToastBox4Pieces

RFToastPowder 850 g

Salt 12.5 g

Sugar 68 g

MilkPowder 34 g

FreshYeast 25 g

WholeEggLiquid 54 g

IceMilk 280 g

IceWater 349 g

Butter 51 g

Cooking Instructions

Mix all the ingredients except butter in the dough ingredients, put them into the mixing cylinder of the kitchen machine (model M7 or HM900), stir at low speed until there is no dry powder into a dough, turn to 5-6 gears and knead until the dough is gradually smooth and slightly delicate, add the softened butter
PS: remember to reserve water to adjust~
Slow on Variable 3 to gradually knead the butter into the dough. Turn 6-7 and continue kneading until you can pull out a strong transparent film.
At this time, the dough is soft and delicate, with good elasticity and ductility.
Take it out and finish, and the surface temperature is within 26 degrees. Place in a container with a lid and place it at 25-28 degrees for basal fermentation.
Ferment to 2.5 times larger.
Take out the fermented dough, pat it and divide it into 8 equal parts, 210-215 grams/piece, cover the plastic wrap at about 28 degrees and let it rise for 15-20 minutes.
Take a loose dough, roll it out, and pat off the air bubbles on the sides.
Turn over, roll up. Cover the plastic wrap in turn and let it rise at 28 degrees for about 20 minutes.
Roll out the loose dough again into long strips.
Roll up from top to bottom after turning.
Make them in turn and put them in groups of two in a toast box.
Put it in an environment with a temperature of about 32 degrees Celsius and a humidity of 80% until it is 7 minutes full, and gently press the surface with your fingers to slowly rebound and close the lid
Put it in the preheated stove and bake it at 165 degrees for 28 minutes.
Put down the layer of the ordinary oven, bake for about 35 minutes with 170 upper tubes and 200 lower tubes (please be sure to adjust it flexibly according to your oven).
The shake mold can be demolded and cooled out of the furnace.