Chinese-grown Hokkaido toast
By MyrnaRohan
Last time I made a direct method of Hokkaido, this time this one is 100% Chinese-grown Hokkaido. The reason why it is called 100% Chinese seed is that everyone will know by looking at the formula. Because there is no flour content in the main dough, all the flour is in the medium dough, so it is 100% medium. The prescription is Fei Juan's prescription that has been circulating on the Internet, and it is really easy to use. The dough is quite moist and soft, but it also ensures a soft taste.
Recipe Recommendations
- high-gluten flour 300 grams
- instant yeast 2 grams
- milk 96 grams
- protein 21 grams
- butter 6 grams
- fine sugar 45 grams
- salt 3.6 grams
- milk powder 18 grams
- salty and sweet
- roast
- several hours
- senior
Steps for Chinese-grown Hokkaido toast
1
Put the A ingredient in the bread machine and stir until the dough is slightly smooth (about 20 minutes).
2
The medium dough is fermented to 2-2.5 times the size. (Fermentation under cold storage for about 18 hours)
3
Tear the prepared Chinese dough into small pieces, mix with Material B and stir until it has Q properties.
4
Add the butter of Material C and continue to knead until smooth and thin.
5
Mix the middle dough with the main dough and knead until complete, and continue to ferment for about 10 minutes.
6
Divide into 3 equal parts, roll and relax for 15 minutes.
7
First rolling: Take a relaxed dough, roll it out from the middle top to bottom into an oval shape, turn it over, and gently roll it up from top to bottom for 1.5 to 2 turns. Relax for 10 minutes.
8
Second rolling: Roll it into a long strip and gently roll it up from top to bottom for 2.5 turns, no more than three turns.
9
Place it in the toast mold.
10
Fermentation twice until 8 minutes full.
11
Brush egg liquid evenly.
12
Put in preheated oven. Lower the layer at 180 degrees for 35 minutes, and cover with tinfoil in time after coloring.