Chinese Hokkaido toast
By VicentaLakin
Have some tea for the afternoon
Recipe Recommendations
- high-gluten flour 300 grams
- yeast 1.8 grams
- cream 84 grams
- protein 24 grams
- salt 3.6 grams
- milk powder 18 grams
- fine sugar 45 grams
- milk 96 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Chinese Hokkaido toast
1
CHINESE PASTA RAW MATERIAL A 300 GRAMS OF CONDENSED FLOUR, FINE SUGAR 9 GRAMS, YEAST 1.8 GRAMS, MILK 96 GRAMS, CREAM 84 GRAMS, PROTEIN 21 GRAMS OF MAIN NOODLE B PROTEIN 24 GRAMS, FINE SUGAR 45 GRAMS, SALT 3.6 GRAMS, YEAST 1.2 GRAMS, MILK 18 GRAMS OF C BUTTER 12 GRAMS OF BREAD MACHINE: PE 9500
2
The Chinese material is mixed, mixed into clusters and fermented staticly to a double size。
3
The fermented Chinese noodles are torn into blocks, placed in the main coating material (torn into blocks to facilitate mixing), mixed with butter for about 10 minutes。
4
After almost two mixing procedures, a small section of the face was removed to test the membrane effects. The general membrane needs to be resilient and difficult to break。
5
Smuggle in groups, pick the fermentation program, and ferment the face to double the size (sludge on the face of the large foot, elasticity, penetration of the finger, extraction of the finger, failure of the hole to bounce back, means the big foot is finished, if you touch it, it means over-fermentation)
6
The fermented pasta is removed, pressured by hand or pressured by a cane, and it is ventilated。
7
Split the noodles into three equals, rolling round, loose for 10 minutes。
8
One by one, the noodles grow and then they roll up and down. I didn't use a cane, so it didn't look so good。
9
Put the rolled noodles in the bread can, pick the yogurt function for fermentation, and ferment to the full eight。
10
The "baking" key was chosen for the bake, and the time was set at 40 minutes, and it was burned。
11
The bake ends, the bread is dry, and then you can eat。
12
Raz did a good job。