[trial report of pacui pe6300ug bread maker] Hokkaido toast with full milk flavor (refrigerated fermentation)

[trial report of pacui pe6300ug bread maker] Hokkaido toast with full milk flavor (refrigerated fermentation)

Introduction:

"I've made three kinds of toast, but none of them is successful. It's a bit depressing! I don't know where the problem is. No matter which prescription is used, it doesn't work in the end. It seems that it must be my problem. Today's toast organization is not very good, thin gray told me that maybe I knead the film is not in place. I guess so. Because it's summer, the more and more sticky the noodles are due to the cream and sugar in our flour, so the time of mixing is reduced. But I can eat it after baking. At least it's better than the first three. I don't know why the first three didn't come out when baking, and the finished skin is hard. There's no comparison with the direct after oil method of finished toast! ~”

Production steps:

Step 1: put 260 grams of flour into the barrel, and put the sugar in material a.

Step 2: add light cream.

Step 3: put in the milk.

Step 4: add Angel yeast.

Step 5: put in the protein.

Step 6: start the dough mixing process, and mix all the materials evenly to form a ball.

Step 7: put the dough into the fresh-keeping bag, tie the bag tightly and put it in the refrigerator for 12-18 hours.

Step 8: take it out after 17 hours, and the dough has doubled in size.

Step 9: tear the dough into pieces.

Step 10: put in the egg white of material B.

Step 11: add 10 grams of condensed milk formula. This one is not available. I add it to make it more fragrant.

Step 12: add salt, sugar and yeast and start the flour blending process.

Step 13: stir until the dough can be pulled up but does not stick to your hands. Add butter.

Step 14: stir until the dough is complete.

Step 15: the dough is directly re fermented in the basin.

Step 16: weigh the fermented dough.

Step 17: take a piece of dough and add chocolate powder.

Step 5: let it stand for 18 minutes.

Step 19: roll the dough into a rectangle.

Step 20: cover the chocolate dough and roll it up.

Step 21: shape and put it into the toaster.

Step 22: start the fermentation process and send it to twice the size. It took me 45 minutes.

Step 23: brush the whole egg on the fermented dough.

Step 24: bake for 35 minutes.

Materials required:

High flour: 260g

Fine granulated sugar: 10g

Yeast: 1.8g

Whole milk: 78g

Animal cream: 104g

Protein: 20g

Sugar: 32g

Salt: 3 G

Condensed milk: 10g

Butter: 12g

Note: Note: 1. Put the dough into the bag, the gap should not be too large, it can make the dough ferment about twice. Because the low temperature fermentation time is very long, if the fermentation is too large, the noodles will appear distiller's grains flavor and destroy the original milk flavor.

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: milk flavor