How to make bread with bread machine (Chinese Hokkaido toast)

How to make bread with bread machine (Chinese Hokkaido toast)

Introduction:

"Afternoon tea, a piece of Hokkaido toast ~"

Production steps:

Step 1: medium dough material a: 300g high gluten flour, 9g fine granulated sugar, 1.8g yeast, 96g milk, 84g cream, 21g protein, main dough material B: 24g protein, 45g fine granulated sugar, 3.6g salt, 1.2g yeast, 18G milk powder, material C: 12g butter, bread maker: pe9500

Step 2: mix the two kinds of materials, stir them into a ball, and ferment them to twice the size.

Step 3: tear the fermented medium seed dough into blocks and put it into the main dough material (tear into blocks for easy mixing), work for about 10 minutes, add butter for stirring and continue stirring.

Step 4: after almost two mixing procedures, take out a small piece of dough to test the film effect. General hand film to have toughness, not easy to break.

Step 5: stir to form a dough, select the fermentation procedure, and the dough is fermented to twice the size (the dough behind the big foot is smooth and elastic, the finger is inserted into it, the finger is pulled out, and the hole is not easy to rebound, which means that the big foot is completed, if it is touched, it will collapse, which means that the fermentation is excessive)

Step 6: take out the fermented dough and press it by hand or with a rolling pin to exhaust the air.

Step 7: divide the dough into three equal parts, round and relax for 10 minutes.

Step 8: roll the dough into long strips one by one, then roll them up from top to bottom. I didn't use a rolling pin, so it didn't roll as well.

Step 9: put the rolled dough into the bread barrel, select the "yogurt function" for fermentation, and ferment until 8 minutes full.

Step 10: select the "bake" button to bake, set the time to 40 minutes, and then burn the color.

Step 11: after baking, take out the bread and let it cool. Then you can eat it.

Step 12: the drawing effect is not bad.

Materials required:

High gluten flour: 300g

Yeast: 1.8g

Cream: 84g

Protein: 24g

Salt: 3.6 g

Milk powder: 18g

Fine granulated sugar: 45g

Milk: 96g

Note: 1. There is no special need to knead the medium dough, as long as it is formed into a dough. After twice of fermentation, tear it into large pieces, and then add it into the main dough material to mix, making it easier to stir evenly. 2. Dough relaxation is to make it smoother and easier to shape. 3. I usually add butter when stirring for 10 or 15 minutes. If you don't have a good time, you can refer to it. 4. I choose light color, like dark color can also choose dark color. 5. The bread is sweet. If you like salty, you can add some salt. It depends on your taste.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor