Low-calorie, super soft, fluffy, sweet sandwich white toast

Cooking Instructions

1. The materials are all arranged, well, many people ask what that white spoon is for, you see it's a spoon, in fact, it's a scale, like some smaller things

   

2. Yeast and salt, sometimes weighed not so accurately, it will lead to more, or salty ~ this will not, more accurate ~

   

3. All the ingredients are kneaded to the expansion stage by the kitchen machine ~ Corn oil does not need the post-oil method, and all the materials are kneaded together directly ~
   
   ⚠️ The glove film of corn oil will not be as tough as the glove film of butter ~ So there is no need for the butter glove film to be so thin and tough, otherwise it will be a bit too much, and then after the folding rod roll in the back, it will exhaust all the energy~
   
   In other words, the formula of corn oil does not need to be so complete glove film~ It doesn't matter if
   
   the glove film is easy to break, please refer to www.xiachufang.com/recipe/104433135/ for the specific video method.
   
   If you don't have a cooking machine, look at this link to learn the 12-minute method of kneading the membrane by hand www.xiachufang.com/recipe/103721598/
   

   

4. Pay attention to the kneading temperature within 28 degrees, arrange the dough, cover it, and carry out the first fermentation of the foundation, with a reference temperature of 25-28 degrees

   

5. Sent to 2 times the size, the fingers are dipped in dry powder and the hole is not retracted, or the retraction is very slight ~ As shown in the picture
   
   [ Fermentation will not be, efforts are in vain——— Exclusive homemade spray fermentation box (with fermentation state) Please click the link www.xiachufang.com/recipe/104442931/]

   

6. The dough after the basic fermentation is divided into 6 equal portions ~ Round and vent ~ Make 3 equal portions ~ Cover and relax for 15 minutes

   

7. Take a ball of dough and roll it into a cow's tongue shape, and pat off the large bubbles bulging next to it

   

8. Turn it over, then fold the left and right sides to the middle

   

9. Open the dough rod again and thin the bottom with your fingers

   

10. Roll up from top to bottom, not too tight and not too loose, pinch tightly

    

11. It is discharged into the abrasive in turn, and the final fermentation is carried out until it is 8 minutes full, with a reference ambient temperature of 35 and a humidity of 75~

    

12. Send it to 8 minutes full, put it in the preheated oven in advance, 180 degrees, bake for 40 minutes, the temperature is for reference only, do not copy it, adjust it according to your own oven ~
    
    Immediately out of the oven, high shock, demoulding side ~
    
    Here is a special word, The box of Sanneng is 10.8 cm, so if you don't know how to look at it, you can take a ruler and measure ~ the distance from the highest point of the dough to the box, 1 cm is called 9 points full, and 2 cm is called 8 points full

    

13. Shake it immediately out of the oven, and put it on the side of the demoulding ~

    

14. Detail~

    

15. detail

    

16. Let's pinch the toast together~Knead, knead~

    

17. Press press press press press ~

    

18. You are welcome to come to me to play with questions~ Welcome all kinds of foolishness, comics, come and chat with me, the 120-pound comic group leader~ By the way, bring pictures to consult questions