Chinese cream toast

Chinese cream toast

Introduction:

"The first time I tried to make [Zhong Zhong Zhong] toast, the toast was so soft. I've eaten all this toast today, sandwich toast for breakfast, Earl's milk tea sauce for lunch and salad sauce with homemade meat floss for afternoon tea. I really like this kind of toast. This kind of toast can be used to describe "thin skin and beautiful filling", which is a Cantonese adjective. Usually eat toast will cut off the crust, but this toast is really reluctant to cut off the crust. So I made two consecutive days of Chinese toast, which I ate by myself, and the next day I made a blueberry dry one for my friends. The crust is so soft that it collapses with a pinch. There are two kinds of middle seeds: room temperature and cold storage. [room temperature medium seed] the medium seed part needs to be fully developed, so the fermentation time is relatively long. Generally, you can make good dough before you go to work. When you get home from work, the dough will be ready, and then you can continue to use the main dough - kneading dough - Fermentation - relaxation - shaping, and finally you can bake it by fermentation. [refrigerated seeds] refrigerated seeds can be stored in the refrigerator for more than ten hours, overnight, and then cooked in the morning, or mixed seeds in the morning can be stored in the refrigerator until they come home in the evening. The frozen seeds can be directly operated without rewarming after being taken out. "

Production steps:

Step 1: first, make the medium dough, and put the water, high gluten flour, granulated sugar and yeast into the bread barrel in sequence.

Step 2: put the bread barrel into the toaster and start the kneading mode for 15 minutes.

Step 3: knead the dough with plastic film on the back cover and ferment for 18 hours, then put the dough into the refrigerator for cold storage and fermentation; if the room temperature is low, there is no need to put it into the refrigerator for cold storage.

Step 4: This is a medium dough fermented for 18 hours.

Step 5: after a long time of fermentation, there will be [honeycomb] tissue, which is a normal phenomenon, and the taste will be a little sour; this is the successful fermentation of the medium dough.

Step 6: take out the medium dough and put it aside. Put the ingredients of the main dough water high gluten flour fine granulated sugar salt yeast into the bread bucket in sequence. Then tear the medium dough into small pieces and put them on the surface of the high gluten flour.

Step 7: put the bread barrel into the toaster and start the first kneading mode for 15 minutes.

Step 8: add room temperature butter after the first kneading procedure.

Step 9: continue to start the second kneading procedure for 20 minutes.

Step 10: after the second kneading, start [fermentation] to 2.5 times the size, and the dough is smooth after kneading. In the process of fermentation, cover a layer of preservative film on the surface of dough, water loss, low weather temperature, you can use the toaster or oven fermentation function for fermentation.

Step 11: take out the fermented dough, exhaust, knead it round, cover it with plastic film and let it rest for 15 minutes.

Step 12: after 15 minutes, roll the dough into a square, about 1cm thick.

Step 13: roll the rolled dough from bottom to top, pinch it tightly and put it into the bread barrel.

Step 14: carry out the second fermentation to 2 times the size.

Step 15: take out the bread barrel after fermentation, and then start the [baking] function of the bread maker for 45 minutes, and the burning color is [light color]; wait for the bread maker to heat for 10 minutes, and the time display is 35 minutes, then put the bread barrel into the bread maker to start baking; after baking, take out the dough bag and wait for cooling.

Materials required:

Zhongzhong: GAOJIN powder: 180g

Zhongzhong: water: 95g

Medium: fine granulated sugar: 15g

Medium: yeast: 3G

Main dough: high gluten flour: 80g

Main dough: water: 35g

Main dough: fine sugar: 30g

Main dough: yeast: 1g

Main dough: butter: 30g

Main dough: Salt: 2G

Precautions: - it is suggested that the freshly baked bread should not be cut immediately, but it can be cut 2 hours after cooling. I usually cut it the next morning, because the freshly baked bread is very soft. If I cut it immediately, it will not be cut neatly. -If the oven baking time is 30-35 minutes and the temperature is 180 degrees, it must be adjusted according to each oven. -Now it's cold. I don't put the dough in the refrigerator when I make it. I just cover it in the bread bucket and ferment for 18 hours.

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: milk flavor