100% Chinese Hokkaido toast

100% Chinese Hokkaido toast

Introduction:

"This one hundred percent Hokkaido is a common toast at home. This recipe is also the recipe of Fei Juan, but the original recipe is 96g milk. I changed it to 85g because the flour has different water absorption. You should increase or decrease it according to your own discretion. The moisture content of this toast is very high. After baking, it can be pressed out by cooling it on the baking net. It's not easy to cut with my magic knife So it's better to eat by tearing pieces of tissue. It's nice to tear them off! "

Production steps:

Step 1: pour 85g milk, 85g cream, 9g sugar and 21g protein into the bread barrel.

Step 2: then add 300 grams of high gluten flour, embed 2 grams of yeast, start the toaster and noodle program and wait for 10 minutes.

Step 3: add 6 grams of softened butter, then mix for 20 minutes.

Step 4: cover the dough with plastic film and refrigerate for more than 17 hours.

Step 5: add 45g sugar, 3.6g salt, 18G milk powder and 24g protein into the bread barrel.

Step 6: tear the frozen dough into small pieces and put it into the bread bucket.

Step 7: finally burying 2 g yeast to start the dough mixing procedure and 10 minutes.

Step 8: add 6 grams of softened butter, then mix for 20 minutes.

Step 9: the dough is now fully expanded.

Step 10: divide the dough into three equal parts, round the dough and relax the film for 15 minutes.

Step 11: let the dough out again and roll it into a tongue shape.

Step 12: roll up from one end.

Step 13: roll it up again and repeat three times.

Step 14: finally put the rolled dough into the toast mold.

Step 15: cover wet cloth and ferment at room temperature. If you need to ferment in warm places in winter.

Step 16: when the dough is about 8% full, brush with egg liquid.

Step 17: into the preheated lower layer of the oven, up and down the fire 175 degrees for about 36 minutes, on the way to lust after timely covered with tin foil.

Materials required:

High gluten flour: 300g

Light cream: 85g

Pure milk: 85g

Protein: 45g

Sugar: 54 G

Milk powder: 18g

Butter: 12g

High sugar tolerant yeast: 4G

Salt: 3.6 g

Note: 1. And good dough is very soft, you can stick corn oil on your hand during shaping, which is better to operate. 2. The baking time and temperature should be adjusted according to the individual oven.

Production difficulty: simple

Process: Baking

Production time: one day

Taste: milk flavor