2020年06月21日

这次中种觉得还挺好的，不干不湿，300g吐司粉，25g硬红高筋面粉+25gt150，210g清水，4g酵母。主面团120g bread flour +15g whole wheat high gluten flour+15g t150 ( added 15g more later during kneading), 120g cream+one egg white, 30g brown sugar+10g water( mixed into syrup), 2-3g salt, 20g cheese powder and 2g yeast, with the dough. Kneading: 4 mins of low speed 1+4 mins of speed 2 +4mins of speed 3( check the dough, adding 10g chia seeds) +2mins of speed2+2-4mins speed 3.  The rest was as usual. But I raised the oven temperature to 180c and shortened 5mins of baking buns. It turned out kinda of a failure. The buns were a bit dry. Not as soft as usual. The toast didn’t grow tall enough.. probably lacking of fermentation. The toast is soft though. I like it but not my kids😫

2020-06-21