Chinese Hokkaido toast

Chinese Hokkaido toast

Introduction:

"Although the bread has been made many times, it's the first time that the Chinese seed method is used. In the past, I always felt that the Chinese seed method was troublesome, so I always used the direct method. This time, I tried the Chinese seed method, and I really had a wonderful feeling. The most important thing is that the bread made by the Chinese seed method has a slower aging speed than the direct method. The bread made by the direct method before, although it's just out of the oven, still tastes good Yes, it's great. But the next day, it's obvious that the bread starts to harden, and the taste is much worse. The bread made by the Chinese method is still very soft when eaten the next day or even the third day. It's really great. Classic achievement taste, this bread is really beautiful, three times in a row, the first two times did not take a good picture, the first time was because the oven was not good to eat to take a picture, the second time is because it is too soft, I did not understand the state, treat it as before the bread, very savagely tear, and then go to get the camera, just took the camera, found noodles Bao was lying down, so he had to give up. Because my kitchen scale can only be accurate to gram, so I changed the formula a little bit. The final product is a little higher in the middle, and the color is a little darker, but on the whole, I'm quite satisfied. "

Production steps:

Step 1: mix and knead material a to a smooth state.

Step 2: ferment the dough to twice the size, either directly or refrigerated.

Step 3: tear the fermented dough into large pieces, knead with material B except butter until elastic.

Step 4: add butter and knead until the film comes out.

Step 5: ferment the dough for 10 minutes. Divide into three equal parts, knead round and relax for 15 minutes.

Step 6: roll out the relaxed dough, roll up 2 circles and relax for another 10 minutes.

Step 7: roll out the dough again, roll it up, pinch it tightly at the end, and put it into the toast mold for fermentation.

Step 8: send the dough to 8 full, brush with egg, sprinkle with sesame, and bake in the oven.

Step 9: soft to the extreme Oh, the most important thing is that this kind of softness can be maintained for a long time.

Materials required:

High gluten flour: 300g

White granulated sugar: 9g

Yeast: 3 G

Milk: 96g

Light cream: 84g

Protein: 21g

Butter: 6g

Salt: 4 g

Milk powder: 18g

Note: medium dough material a: 300g high gluten flour, 9g fine sugar, 3G yeast, 96g milk, 84g animal fresh cream, 21g protein, 6G butter material B: 24g protein, 45g fine sugar, 4G salt, 1g yeast, 18G milk powder, 6G butter baking: lower layer of oven, 180 degrees, 30 minutes 1. Medium dough fermentation can be refrigerated or directly fermented, I need to take a few minutes each time Almost all of them are refrigerated plus direct, because after 20 hours of cold storage, I feel that the dough is not big enough, so I put it at room temperature for another period of time. In short, it can be 2-2.5 times as big. 2. This kind of toast is very tall. I think it's OK to ferment until the toast mold is 7 minutes full next time. 3. The protein in the formula is OK with whole egg liquid, but with protein, the tissue will be more elastic.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor