Hokkaido milk toast
By VicentaLakin
Hokkaido toast, which is the most classic of 100% of the Chinese research process, is called 100% medium without flour, and because of the high content of flexible materials in the formula, the finished product has a very good explosive effect. After 42 hours of low-temperature fermentation, it awakens the cereal fragrance in the flour, slows the aging of bread and softly flavoured mouths。
Recipe Recommendations
- high-gluten flour 300g
- sugar 9g
- yeast 1.8g
- milk 96g
- light cream 84g
- protein 21g
- butter 6G
- salt
Steps for Hokkaido milk toast
1
All Chinese foods will be placed in the mixer and the cooks will put wet food first。
2
When you hit a smooth pasta, you put it in the fermenter box with a location and time mark, and the room warmed up for about an hour and placed it in the fridge coldly。
3
I fermented about three times from the fridge, and I fermented about 42 hours。
4
Tore the face of the seed and internal skin form means that fermentation is successful。
5
Torn face is added to the main diet except butter。
6
Initial face-to-face encounters are characterized by the inaccessibility of the noodles to hooks or sticky casks, which can be stopped and cleaned with razors。
7
Up to the extension stage, the noodle can pull out a large sheet of film but the edge of the hole can be serrated。
8
Add softened butter at this time。
9
It continues until the completion stage, when detecting facial elasticity and diaphragms, the natural hole is broken and the edge of the hole is smooth. (Beware to check the state of the face when the face is off the jar。
10
The temperature remains between 24 and 27°C at the completion of the whole face-to-face and cannot exceed 28°C。
11
Split the noodles into an average of eight pieces and four copies of a toast box。
12
It will be rounded and covered with a shampoo for about 15 minutes。
13
Smash the air bubbles in the noodles with the palm。
14
The crutches open up and down from the middle。
15
Turns the nice pasta over the face, pulls its fingers out of the bottom, for the purposes of the mouth。
16
From the top to the bottom, they roll the dough with their fingers and close it。
17
When the first roll was completed, it was covered with a protective film, which continued to hold for about 15 minutes。
18
The next two rolls, the same method of exhausting the noodles。
19
The crutches were also drawn from the middle upwards and downwards, as was the case with the first roller。
20
From the top to the bottom, they roll the dough with their fingers and close it。
21
The back circle is 2.5 laps。
22
Fill the noodles in the fermentation box, with the closing position in the same direction。
23
The fermenter is set at 26°C humidity 70% ferment to 8% full。
24
IN THE MIDDLE OF THE OVEN, WHICH IS PREHEATED TO 170°C, IT IS BAKED FOR 40 MINUTES, AND THE CRWF42NE AUTOMATED PREHEATING SYSTEM (WHICH IS THE ACTUAL OVEN TEMPERATURE) IS LONG AND DOES NOT REQUIRE INDIVIDUAL PREHEATING。
25
After the baking has been completed, the oven emigrates, the side buttons out the toast, and hangs to a warm bag sealed。Hokkaido milk toast Make Tips
1. The duration of the freezer shall not exceed 72 hours and the fermentation period shall not control the state of the main lookout. 2. Do not over-respire, so that air bubbles in the noodles are released. 3. The time of awakening, in the light of the facts, is appropriate to ensure that no retrenchment is excessive. 4 and 2-shot temperatures are most appropriate if time allows low temperatures of 32-34°C. 5. When the baking is completed, remember the tremors, which could easily lead to contractions. Sealed bags at hand temperature, room temperature of 3 days, cold storage for 1 week and cold storage for 1 month。