Golden Egg Toast Recipe Process
Formula making
5000g of high gluten flour (recommended to use camellia/Katherine) 760g of sugar (golden sweetness threshold) 75g of yeast (for fermentation!) 200g of milk powder (full of milk flavor) 50g of improver (to improve dough) 2000g of eggs (about 40 eggs) 950g of water (ice water should be used in summer!) 45g of salt (taste balance master) 750g of butter (fermentation type is better)
Key Process Analysis
- Mixing Revolution: – Problem Diagnosis: Why Does Dough Always Stick to the Jar- Tip: First, form a ball at low speed for 2 minutes. When turning to high speed, use a thermometer to monitor. If the surface temperature exceeds 24 ℃, stop immediately and refrigerate. Scientific explanation: The lecithin in eggs can affect the speed of gluten formation, and it needs to be beaten for 1 minute more than regular toast
Fermentation password: – Comparative experiment: Room temperature 26 ℃ vs fermentation box 32 ℃ – - Discovery: Traditional room temperature fermentation takes 60 minutes, while temperature controlled fermentation only takes 40 minutes and the tissue is more uniform – Tip: Finger pressing test method: The indentation slowly rebounds by 1/3, which is the best state
- Plastic Surgery Metaphysics: – Problem Diagnosis: Why does sedimentation always occur- Operation skills: The olive shape should be thick in the middle and thin at both ends. Apply a small amount of flour at the interface to prevent bursting. Process optimization: After rolling, refrigerate for 10 minutes before entering the mold, effectively controlling the final fermentation speed. Squeeze a strip of butter in the middle until 7.5 layers are full
- Baking Magic: – Temperature Experiment: 230 ℃ is the critical point for bottom coking. – Tip: Place a baking tray at the bottom of the mold before entering the furnace to avoid the “tragedy of black bottom”. – Scientific Explanation: Proteins in eggs undergo Maillard reaction at 160 ℃, forming a golden skin
[Knowledge Point Assault Inspection]
Noodle temperature control: 25 ℃ is the perfect balance point between yeast activity and gluten formation
Hydration: Eggs have a water content of about 75%, and the total liquid content of the formula is 2450g (49% of the flour), which is the sum of eggs and water
【 Storage Tip 】 Just out of the oven: Remove the mold and let it cool by hand before putting it in a bag. Eat the next day: Slice and freeze, spray water+150 ℃/3 minutes when re baking. Three days later: the best time to transform into French toast!
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