I'm not very good at making toast, but once this was done, it made me happy for a long time. It's a good example to say ^_^Natural fermented buns. The beautiful taste is probably something that most people who have tasted will fall in love with.
When cut, the organization is okay, but it seems that the wood is careful when rolling, the bubble wood is completely eliminated, and it will be a little less delicate. Next time, I must overcome my bad habit of half-baked freshness and do it step by step. Do it well.
Natural yeast species Hokkaido
By HerminioYost
Recipe Recommendations
- natural fermentation seed 28g
- milk 46g
- high powder 420g
- sugar 45g
- salt 4g
- whipped cream 145g
- egg 80g
- milk powder 32g
- butter 20g
- milk fragrance
- baking
- a day
- ordinary
Steps for Natural yeast species Hokkaido
1
Stir all ingredients in the starter well and ferment at room temperature for 12 hours until fully expanded.
2
Mix all ingredients in the main dough except butter and knead until smooth.
3
Add butter and knead until fully expanded.
4
I gave it to the bread machine to work. Pay attention to checking the dough and not over-kneading it. Leave it at room temperature (about 20C) for 2.5 hours, exhaust, fold it, round it again, and place it back into the container, and refrigerate it for about 12 hours.
5
The dough is twice its original size when taken out.
6
Divide, round, relax and warm for 1 hour.
7
Roll it for the first time and relax for 15 minutes.
8
Roll the second time.
9
Put in the mold.
10
Cover it with plastic wrap and ferment until it almost does not spring back when pressed with your fingers (if it rebounds slightly, if it collapses or there are cracks on the surface, it will go too far). The temperature has been so low recently. The one I made has grown at around 20C. It took more than 6 hours. Then brush the surface with a layer of egg yolk liquid, preheat the oven to 180 degrees, the middle and lower layers, for 35 minutes, and remember to add tin foil in the middle to avoid excessive color on the surface.Natural yeast species Hokkaido Make Tips
1. This is the amount of two 450g toast. The amount of material can be increased or decreased proportionally according to needs. 2. Because natural fermentation seeds are used, the amount of sugar cannot be too much, which will affect the fermentation speed; however, due to long-term fermentation, the sugar powder in the flour is decomposed to a large extent, and the taste is still very sweet.