Hokkaido toast (100% medium and low temperature fermentation)

Hokkaido toast (100% medium and low temperature fermentation)

Introduction:

"The recipe for bread was circulated on the Internet by Ji Juan. I just reduced the amount of sugar. In addition, I replaced the yeast and salt with decimal points that could not be weighed out by the kitchen scale in gram with the amount that can be easily weighed by the spoon. How many baking enthusiasts have been defeated on the way to conquer it. I did it for the sixth time and finally succeeded. Come on! Everybody will do it! "

Production steps:

Step 1: put all the dough materials except butter into the inner barrel of the bread maker in the order of liquid first and then solid. Dig a hole in the middle of the flour, put in yeast and cover with flour.

Step 2: start the dough mixing procedure of the bread maker. After the dough is formed, add softened butter and continue to mix until the dough is slightly smooth.

Step 3: take out the dough, put it into the container and cover it with plastic film. The picture shows hehao Zhongzhong dough.

Step 4: ferment at low temperature (28-35 ℃) in the oven until the dough is doubled (about 60 minutes), cover the dough with plastic film and refrigerate for 18 hours.

Step 5: take out the frozen dough. The surface of the dough shrinks and the volume doesn't change much.

Step 6: the volume of dough increases slightly after 1 hour of low temperature (28-35 ℃) in oven.

Step 7: tear the medium dough into small pieces and mix with other ingredients except butter in the main dough.

Step 8: start the dough mixing procedure of the bread maker. After one procedure (15 minutes), the dough is basically smooth. Put in the softened butter and start a dough mixing procedure again.

Step 9: at the end of the third dough mixing procedure, take a small piece of dough and unfold it slowly, presenting a large glove like film that is not easy to break, and stop dough mixing (the actual dough is 45 minutes).

Step 10: take out the dough from the bread maker, cover it with plastic film, relax at room temperature for 15 minutes, exhaust and weigh, evenly divide it into three equal parts, round and relax for 15 minutes.

Step 11: flatten the dough and roll it into an oval shape.

Step 12: after turning over, roll up from up to down and pinch the necking.

Step 13: roll all three rolls, cover with plastic wrap and relax for 15 minutes.

Step 14: take a roll, press flat and roll it into a long strip.

Step 15: after turning over, roll it up from up to down, roll it up again, and pinch the necking.

Step 16: put three rolls into the toast mold.

Step 17: ferment twice in the oven and monitor the temperature (28-40 ℃) with a thermometer. Keep a bowl of hot water moist.

Step 18: after fermentation to the ninetieth point of the mold (the temperature changes between 28-40 degrees, fermentation for about 90 minutes), evenly brush a layer of whole egg liquid on the surface.

Step 19: preheat the oven at 200 degrees, heat 180 degrees and 190 degrees, then bake at the bottom for 30 minutes. When the color on the surface reaches the required color, timely cover the tin foil (forget the time this time, add late, the surface is baked a little black).

Step 20: demould immediately after being out of the oven, cool it to room temperature, and seal it with fresh-keeping bag.

Materials required:

Jinxiang high gluten flour (medium dough): 300g

Soft white sugar (medium dough): 9g

Fresh milk (medium dough): 96g

Oldenberg cream (medium dough): 84g

Egg white (medium dough): 21g

Butter (medium dough): 6g

Angel gold high sugar resistant instant yeast powder (medium dough): 1 tsp

Egg white (main dough): 24g

Soft white sugar (main dough): 35g

Milk powder (main dough): 18g

Salt (main dough): 1 / 21 / 4 tsp

Angel gold high sugar resistant instant yeast powder (main dough): 1 tsp

Butter (main dough): 6g

Note: the volume of dough after 18 hours of cold storage fermentation will not be much larger than before, just slightly larger. It will never be 2-2.5 times as many people say on the Internet. I've done it many times, all the time. I always didn't understand the difference before, and even suspected that there was something wrong with my refrigerator. Later, through practice, it was found that the size of the medium sized dough kept cold until nearly 72 hours did not increase to 2 times, or 1.5 times at most. Of course, this increase multiple is estimated artificially, and everyone's estimation will be different. My estimate of 1.5 times may be twice as much as others think. Now I finally understand that the failure so many times in the past is actually due to the fact that the basic fermentation of direct low-temperature refrigeration is not in place. If you want to ferment at low temperature, you should first ferment at room temperature until the dough is twice the original, and then send it to the refrigerator for low temperature fermentation for 18 hours. Although the dough after 18 hours is only a little larger than the original volume, the effect of low-temperature fermentation is better than that of room temperature fermentation. Therefore, the final fermentation effect is about four times as large as that of the medium dough (room temperature basic fermentation) recommended by Aihe freedom master. As for the secondary fermentation that used to be very distressed, in the final analysis, it was because the basic fermentation was not in place, so there was no secondary fermentation, let alone the growth. Therefore, to sum up, when making toast, as long as the basic fermentation is in place on the basis of the glove film of dough, the secondary fermentation is not a problem at all, and it is easy to start.

Production difficulty: ordinary

Process: Baking

Production time: several days

Taste: sweet