100% Chinese Hokkaido toast

100% Chinese Hokkaido toast

Introduction:

"This 100% Hokkaido toast is a common variety in my family. Teacher freedom said that this kind of toast is like a baby's face. It's soft, but the dough is too soft to control. But as long as you keep going, the dough will be more and more obedient! "

Production steps:

Step 1: put the medium dough in a warm place and ferment at room temperature for 3-4 hours,

Step 2: when the medium dough is fermented to about 3 times the size, take the medium dough

Step 3: cut into small pieces and mix with all the ingredients except butter in the main dough

Step 4: knead the dough to the expansion stage, add softened butter until the film appears and the crevasse is smooth.

Step 5: cover the dough with plastic film and relax for 30 minutes

Step 6: take out the relaxed dough, flatten it and exhaust it. Cut it into 6 portions on average. The divided dough is rounded and the plastic film is put on the back cover to relax for 15 minutes

Step 7: roll the relaxed dough into ellipses as shown in the figure

Step 8: fold it up and roll it out once and then roll it out again

Step 9: roll it up tightly to squeeze out air.

Step 10: evenly into the toast mold, cover the plastic film into the incubator for secondary heating

Step 11: ferment until the toast box is 8 minutes full and brush the egg liquid on the surface. Preheat the oven at 180 ℃, lower layer, heat up and down, bake for 40-45 minutes (depending on the temperature of each oven, after 10 minutes, the surface of the dough needs to be covered with tin foil.)

Step 12: demould immediately, lay flat and cool on the baking net

Materials required:

High gluten flour: 600g

Fine granulated sugar: 90g

Instant yeast: 3.6 g

Milk: 190g

Animal cream: 168g

Protein: 40g

Butter: 12g

Milk powder: 36g

Dry yeast: 2.4G

Salt: 7g

Note: I like big toast, which makes me happy, so the amount of dough is more. Normal 450 grams of toast mold, a toast 250 grams of dry powder is enough. In summer, the amount of milk should be reduced appropriately according to the operation. The water absorption of dough should be controlled flexibly. The teacher said that lying flat on the stove can prevent waist retraction, and then put it in the right position. Store in bags after cool.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor