100% Chinese Hokkaido toast

100% Chinese Hokkaido toast

Introduction:

"I miscalculated the time. I sent the dough to the refrigerator at 3 a.m. the day before yesterday for cold storage and fermentation. After 18 hours, I began to knead the dough again. It was night again. I spent three days for this toast. Never be bad at math in your next life, or you'll die. Usually, I seldom make bread according to the formula, because many of the ingredients in my family are leftover. In order to use them up, I often add or subtract some things. Bread is not as delicate as cake. A slight change in the raw materials and temperature does not seem to have much effect on it. So I still believe that bread is very tolerant to people. However, it also has a relatively harsh side, that is, the state of the dough - the bread without film is not good bread, and the time of Fermentation - it is not good to treat fermentation carelessly. Some time ago, I made a Hokkaido paibao, but in fact, the formula was changed beyond recognition. So this weekend, I want to add a Hokkaido toast which is completely according to the formula and fermentation requirements, and strive to be accurate in every step. This time, we use the Chinese seed method. The reason why we call it 100% Chinese seed Hokkaido is that all the flour is in the Chinese seed dough, while the main dough does not contain flour. When kneading, the dough is very sticky, soft and full of light cream aroma. I don't know if I'm right. Generally speaking, the wetter the dough is, the softer and wetter the bread is. But this kind of dough needs a lot of patience in shaping, and it also needs to use as little hand powder as possible. This toast doesn't brush the egg liquid. The matte primary color is very nice. Also because the dough is large, so the mushroom head rises. This kind of bread is a bit reluctant to tear. It is cut into slices in a regular way. On Monday morning, you can fry an egg, add a piece of bacon, and put it between two pieces of toast, which is an energy breakfast

Production steps:

Materials required:

Zhongzhong: GAOJIN powder: 600g

White granulated sugar: 18g

Yeast powder: 3.2g

Milk: 192g

Light cream: 168g

Protein: 42g

Butter: 12g

Main dough: protein: 48g

Salt: 7.2g

Milk powder: 36g

matters needing attention:

Production difficulty: simple

Process: Baking

Days: production time

Taste: milk flavor