Chinese Hokkaido toast

Chinese Hokkaido toast

Introduction:

"It takes less time to make Chinese toast, and it tastes softer, so I like it all the time. Especially in autumn and winter, there is no need to worry about waiting for long fermentation. Knead a dough and put it in the refrigerator before going to bed, and make it the next day. 100% Chinese Hokkaido is my favorite Chinese toast at present. The taste is full-bodied with milk fragrance, fine organization and soft honey. It doesn't need jam to match. It can chew its pure taste directly. The dough of this recipe is wet and soft, but it also ensures the softness of the taste. The bread made is very light. "

Production steps:

Step 1: put all the ingredients of material a into the bread barrel, start a dough mixing process, knead them into a slightly smooth dough, and put them into a large bowl.

Step 2: cover the safety film, ferment at room temperature for 1 hour, then put it in the refrigerator for fermentation overnight, and ferment to 2 to 2.5 times the size. (it takes about 18 hours to ferment in complete cold storage)

Step 3: tear the fermented dough into small pieces and put it into the bread bucket.

Step 4: add material B and start the blending process.

Step 5: knead to form a ball and add softened butter.

Step 6: knead until the dough is smooth and large film can be pulled out. At this time, the dough reaches the complete stage and is suitable for making toast.

Step 7: put the dough back on your hand and knead it round.

Step 8: continue fermentation for 15 minutes.

Step 9: take out the dough, exhaust gently, divide it into three equal parts, cover it with plastic film and relax for 15 minutes.

Step 10: roll for the first time, take a portion of dough, roll it up and down from the middle, and roll it into a tongue shape.

Step 11: fold up and down in the middle to form a rectangle.

Step 12: roll three portions of dough in turn and wake up again for 10 minutes.

Step 13: roll the dough for the second time, take a portion of the dough, roll it into long strips, and roll the thin bottom edge.

Step 14: turn over, gently roll up from top to bottom, about 2.5 circles. (try not to exceed three laps)

Step 15: roll the rolls in turn and put them into the toast box.

Step 16: when fermenting to 2 to 2.5 times of the original size, evenly brush a layer of whole egg liquid on the surface, put it into the preheated oven, middle layer, 170 degrees, 45 minutes, color the surface and cover with tin foil.

Materials required:

High flour: 250g

Sugar: 37G

Milk: 80g

Yeast: 1g

Light cream: 70g

Protein: 20g

Butter: 5g

Salt: 3 G

Milk powder: 15g

Whole egg: a little

Note: the last dough of this recipe is very wet and soft, but it also ensures the honey and softness of the toast, so if you want to try its real taste, try not to modify the recipe.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet