Hokkaido toast (Chinese and French)

Hokkaido toast (Chinese and French)

Introduction:

"The best toast in legend must be made, Da Ai!"

Production steps:

Step 1: put all the Chinese materials in the container

Step 2: knead into dough

Step 3: cover with plastic film and ferment for the first time about 2-2.5 times

Step 4: tear the fermented medium dough into small pieces and mix with all the main dough materials

Step 5: stir with bread maker until slightly smooth, add 6 grams of butter

Step 6: stir to form a large transparent film (glove film) and continue fermentation for about 10 minutes

Step 7: divide into 12 equal parts, round and relax for 15 minutes

Step 8: take a ball and press it with your hand. Roll the rolling pin into an oval shape

Step 9: roll the dough for the first time from the center of the dough into an ellipse from top to bottom, turn it over, roll it up from top to bottom, do not exceed 3 circles, and relax for 10 minutes

Step 10: roll it into a rectangle for the second time, turn it over and roll it up from top to bottom, no more than 3 times

Step 11: evenly put into the toast mold, each small toast mold put 6, covered with plastic wrap for final fermentation

Step 12: ferment until 8% of the mold is full, evenly brush the egg liquid, put it into the preheated oven, heat up and down 180 degrees, bake the middle and lower layers for about 35 minutes, and demould immediately when out of the oven

Materials required:

GAOJIN powder: 300g

Fine granulated sugar: 9g

Instant yeast: 2G

Milk: 96g

Animal fresh cream: 84g

Protein: 21g

Butter: 6g

Salt: 4G

Note: bake for about 10 minutes, pay attention to observe the bread, cover with tin foil after coloring

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor