100% Chinese Hokkaido toast (2 450 grams)

100% Chinese Hokkaido toast (2 450 grams)

Introduction:

"My colleague's friend opened a creative handmade cake shop, which is also a MM who likes baking. She takes care of the shop with her hands. She is envious that she can connect her hobbies with her work and dreams. I hope the shop is booming. Under her drive, more people like baking and love life! The store just started. When we ran out of materials, we got a big box of Anjia light cream. When we got it, we thought of eating Hokkaido toast for a long time. When I get home from work, I immediately start baking. Two pieces of toast come out at 12 o'clock, one for breakfast the next day, and the other for the company to share with colleagues. This recipe is really great. It tastes soft and creamy. It's absolutely worth collecting. If you like baking, don't miss it. "

Production steps:

Step 1: put the medium dough into the toaster and stir until the dough is smooth.

Step 2: ferment the medium dough in a warm place to 2-2.5 times the size.

Step 3: tear the fermented medium dough into small pieces and mix with the main dough except butter.

Step 4: knead with the oil method until the complete stage.

Step 5: after kneading, continue to ferment for 10 minutes, take out 6 pieces with uniform size, roll round and relax the plastic film for 15 minutes.

Step 6: roll the dough for the first time: roll the loose dough into an oval shape.

Step 7: after turning over, gently roll up from top to bottom and roll up 1.5 to 2 circles.

Step 8: shape all 6 dough in turn and relax for 10 minutes.

Step 9: roll the dough for the second time: roll the dough for each time.

Step 10: gently roll up again from top to bottom, roll up 2.5 circles, no more than three circles.

Step 11: after all done, put them into toast mould in turn, put them in warm and humid place for secondary fermentation.

Step 12: brush the surface with egg liquid when the hair reaches 8.

Step 13: put into the lower layer of the oven preheated 180 degrees and bake for about 40 minutes.

Materials required:

GAOJIN powder: 600g

Sugar: 18g

Instant yeast: 3.2g

Milk: 192g

Animal fresh cream: 168g

Protein: 42g

Butter: 12g

Fine granulated sugar: 90g

Salt: 7.2g

Milk powder: 2.4G

Note: 1, oven temperature, please adjust as appropriate. 2. When baking, cover the surface of the bread with tinfoil after coloring, so as to avoid too deep color of the surface.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor