Hokkaido toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour 500 grams
- fine sugar 18 grams
- yeast 3 grams
- protein 40 grams
- milk 165 grams
- light cream 140 grams
- butter 10 grams
- salt 5 grams
- milk powder 30 grams
- milk fragrance
- baking
- several hours
- senior
Steps for Hokkaido toast
1
All the material of the Chinese pasta is covered in clusters, which need not be extended, placed in a clean basin, covered with a film, and placed in a freezer to ferment 2.5-3 times the size. I fermented for about 17 hours。
2
All materials in the main laminate, except butter, are placed in a wet-to-dry order in a scavenger drum, the scavengers are torn into small pieces, yeasts and salt are to be opened, starting with a slow-to-full integration of the chef ' s machine and then moving at high speed to the expansion phase。
3
At this stage, softened butter is added, which is then moved at a low rate to the full absorption of butter and then to full expansion at a high rate。
4
To the stage of full expansion, a rigid and resilient film can be formed。
5
It is divided into three parts, rounded, covered with protective film, and room temperature is 15-20 minutes。
6
Take a nice, waffle face and grow a tongue。
7
Turn around, close to the middle on the left and the right and on the right。
8
It's long up and down, and it's thin down at the bottom。
9
From top to bottom, three in turn, and put in toast。
10
Put it in the oven for fermentation, 35 degrees fermentation and a bowl of hot water in the oven. I fermented for about an hour and a half。
11
It is fermented to an eight-point full, with a soft brush of egg fluid and a 180-degree preheat on the oven。