Yihao Classroom
[Yihao Baking Recipe] Lactic Acid Egg Toast
raw material:
A. Soup
High-gluten flour 500g boiling water 450g
B. Medium species
Gluten flour 2000g yeast 20g water 1200g
C. Main side
Egg 600g Milk 600g Water 400-500g
880g fine sugar, 2000g high-gluten flour, 20g yeast
Improver 12g Milk powder 240g Carotene 6g
Yihao Fermented Butter Cream 560g Salt 40g
Production process:
A. Soup
1. Stir high-gluten flour and boiling water to form a dough.
2. Take out the cooling slack.
3. Put it in the freezer overnight.
B. Medium species
1. Mix high-gluten flour, yeast, and water slowly to form a dough.
2. Quickly 1 minute until the dough is slightly smooth.
3. Put the container to ferment for 2 hours.
C. Main side
1. Stir the hot noodles, medium noodles, eggs, milk, sugar slowly until the sugar dissolves.
2. Add high-gluten flour, yeast, improver, milk powder, carotene and stir at a slow speed.
3. Stir quickly to 80% gluten.
4. Add Yihao fermented butter cream, salt and stir at a slow speed.
5. Stir quickly until the gluten is complete.
6. Basic fermentation for 1 hour.
7. Divide 80 grams/round to round.
8. Intermediate fermentation for 30 minutes.
9. Exhaust and rounding.
10. Put in the 1000g square bag mold, 12 pieces/mold.
11. The final fermentation is 8 minutes full.
12. Brush the egg liquid.
13. Cut the cross.
14. Squeeze the fermented butter.
15. Bake.
prompt:
Fermentation time: 90 minutes, temperature 35℃, humidity 80%
Baking temperature: 150/220℃
Baking time: 45 minutes
Latest developments
WeChat Public Number
Shandong Yihao Food Co., Ltd
Telephone:86-531-86933666
Fax:86-531-86937666
Mailbox:yihaoyouzhi@163.com
Website:www.yihaoyouzhi.com
Address: Daqiao Economic Development Zone, Tianqiao District, Jinan City (Yihao Food Industrial Park)