Toast in Hokkaido
By VicentaLakin
Toast, too, was his father's favorite, he was very fond of food, and he used to make bread that was not soft enough to sell it outside, and I said there was additive outside and he asked me to buy bread improvement. But it's really not a good thing. It's for nothing. I hear Chinese bread will be softer and want to make big toast. I just got a cook's mold today. Who knows that my oven is too short when it's baked, that it's just two centimetres above the oven, that it can't be put upside down, that it's a long time of bake time and temperature, and that it's too high after a second fermentation, and that it's on the oven ... You can see a much higher part of the middle color, although I'm wearing tin paper. It's good that the toast is delicious. It's soft, it's obvious. Dad's happy. He's as soft as he bought。
Recipe Recommendations
- milk 96g
- yeast 1.2g
- high-gluten flour 300g
- butter 6G
- fine sugar 45G
- Animal whipped cream 84g
- protein 24g
- milk powder 18g
- salt
- milk fragrance
- baking
- several hours
- senior
Steps for Toast in Hokkaido
1
Making Chinese noodles: pouring yeast into warm milk, adding other materials from Chinese noodles
2
Squeeze a slightly smooth face, seal it in a sealed box (or a fresh bag) and freeze it in the fridge for 18-20 hours (about 4 degrees)。
3
3 About 18-20 hours later, the noodles fermented 2-2.5 times
4
Tore the Chinese into small pieces and add all materials other than butter and salt to the main noodle, butter and salt to be provided for; (if the noodle does not have a large amount, the Chinese noodle can be put in the room for half an hour before the fridge continues to freeze the fermentation; or the Chinese noodle will remain frozen for about 18-20 hours, and the noodle will continue to ferment from the fridge to about 2-2.5 times the temperature)
5
To rub all the material into the pasta extension phase and add butter and salt
6
(a) Scratch the face of the face to the full, i.e. a large, resilient film
7
(a) The fermentation of the fermented pasta lasting 10 minutes; the fermentation of the noodles into 3 equals and 15 minutes of laxity after the roll
8
First roll: hands press a light-pressure exhaust of the face to a slightly round
9
(b) Turn around about 1 - 1.5 laps and relax for 10 minutes
10
Second roll: voltage with a cane
11
Turn around about two and a half laps
12
- Keep your mouth shut and enter Tusk Motion
13
A full face is put in the oven, with a bowl of hot water next to it
14
At the end of the fermentation, the surface brushes the egg fluid
15
The oven is preheated for about 130 degrees and 45 minutes (the temperature and time are adjusted to the actual situation), the noodles are taller when baked in the oven and the bread is coloured for about eight minutes, and tin paper is added immediately. My little oven. Toast's on the oven. For the first time, with a big toast model, it's recommended that it be kept open so that it can be easily seen and the temperature and time adjusted in a timely manner
16
When the bread is taken out, if it is found that the side and bottom are light, fall back or fall back, it means that it is not fully ripe, and the mold can be released immediately to continue to bake until full maturity. Take out demols and put them on the grilled web, and seal them (more freezeable)
17
Take a look inside, Lars. It's soft
18
Eighteen slices