Toast soup from Hokkaido
By VicentaLakin
Today, we tried the soup method of Hokkaido toast。
Recipe Recommendations
- Jinxiang high-gluten flour 270G
- soft white sugar 43G
- salt 4g
- whole egg liquid 43G
- light cream 30g
- fresh milk 27g
- milk powder 5g
- soup seed 92g
- butter 25g
- qingshui 125g
- sweetening
- baking
- several hours
- ordinary
Steps for Toast soup from Hokkaido
1
Put all the soup materials into the small milk pot and mix them with the egg-beater manually。
2
Boiled with an egg-beater by a small fire. Take out the dryer, cover the film and freeze it for 60 minutes。
3
All materials in the main noodle, except butter, are placed in the inside of the bread machine in the order of liquids and solids. Sugar, salt to angles. Milk powder and soup diagonal placement. Dig a hole in the middle flour and put it on the yeast and then put it on the flour cover。
4
Following the opening of the bread machine and face program, after the completion of one procedure (15 minutes), the face was essentially smooth, put into soft butter, and a face program was initiated again。
5
After the third and the face-to-face procedure is completed, a small section of the face is slowly carried out, and large, non-breakable murals of gloves are shown to stop and the face (45 minutes of the actual Republic)。
6
The noodles are removed from the bakery and re-rounded into the basin with a protective film. Low-temperature fermentation in ovens with thermometers to monitor temperature。
7
The fermentation to the noodle group has increased to 2.5 times the original volume (the oven is fermented at low temperatures for about 100 minutes). Put a hole in the middle with a finger, the hole does not shrink immediately and the surrounding face does not collapse, indicating a proper level of fermentation。
8
The noodles are flat-temperatured, divided into an average of three equals and loosed 15 minutes after rolling。
9
Pressing the face of the face to flat air, turning it into an elliptical。
10
Turn over, roll up and down, squeeze the mouth。
11
When all three volumes are covered, the membranes are covered and 15 minutes loose, steps 9, 10 are repeated and the second roll is completed。
12
Put three rolls in the toaster。
13
Cover the film and re-ferment it in the oven to the full 8th of the mold。
14
The oven is 190 degrees preheated, above burned, 190 degrees, bottom, baked for 35 minutes. Get out of the oven and get rid of it。Toast soup from Hokkaido Make Tips
1. When it has just disemboweled, the toast is still square, well-shaped and, after its cooling, the top slightly collapsed. It was found that there was a slight lack of fire inside, and next time it should be longer. 2. Some of the masters ' squares suggested that the toast should be released with a strong vibration and then disemboweled immediately, which would prevent the top of the toast from falling. Next time you can think about it。