Recipe: Hokkaido milk toast (for 450 g toast box, update toast plastic surgery video link)

Home Cooking Recipe: Hokkaido milk toast (for 450 g toast box, update toast plastic surgery video link)

Notes:

The original party is from Xue Yujuan, a teacher from Taiwan. The 300 grams of high-gluten flour that was circulated on the Internet was not very suitable for the 450-gram toast box. The total weight of the dough reached more than 600 grams, which caused the excess dough to be cut every time I was plasticized. Into a small bread. This time, the formula was converted into proportions, so that the total weight of the dough was almost 500 grams. Because if you want to make Yamagata toast, the finished product made of about 500 grams of dough in a 450g toast box should be the most beautiful and beautiful. Recipe reference component: 450g toast box *1 Sina blog post: http://blog.sina.com.cn/s/blog_725e62dd0101d7bn.html---------※2014.12.23 update toast plastic surgery video The link is in the following tips 9 ※-----------! ! ! Please read the tips and decide if you want to ask questions! ! ! I put together a few of the more concentrated questions in the following ~ It is really repeated questions and crashes... ORZ1. What if there is no whipping cream? What if there is no baking powder? Can you use other raw materials instead? Don't ask me a similar question again. If you don't have the raw materials, you can buy them or change them. 2. Can the dough be refrigerated to ferment? Refrigerated fermentation is a commonly used fermentation method, which aims to prolong the fermentation time, enhance the bread flavor, and effectively control the temperature of the main dough. 3. What should I do if the dough has not been doubled after 17 hours of refrigerating? It may be that the yeast activity is not enough, or the refrigerator temperature is too low. In this case, the dough can be taken out at room temperature and fermented to twice the size to remedy, or the fermentation can be carried out at room temperature for a period of time before refrigerating fermentation to activate the activity of the yeast. 4. What is the state of refrigerated fermentation? Is it normal for the dough to become hard and hard? The state of refrigerated fermentation is: the dough is fermented to more than twice the size, and the dough is opened to see that the internal tissue becomes a honeycomb. The refrigerated dough will of course harden and it will warm and soften as the main dough kneads. 5. If it is too late to refine the fermentation, can it be changed to room temperature fermentation? Yes, it can be sent to twice as much. 6. Why is there no flour in the main dough, is the recipe wrong? Fang Zi did not make a mistake, this formula is 100% of the method, which means that all the flour is in the middle of the dough, the main dough is the accessory. 7. Why do you feel particularly wet when you knead the dough? This is the main dough of this recipe. If you are not using too bad flour, don't rush to add powder, and continually squat down. When the dough is fully extended, you will find that the dough is no longer wet and sticky, but becomes very elastic. (For details, please refer to the Sina blog post given in the introduction of Fang Zi, which has a detailed explanation.) 8. What is the expansion stage of the dough? What is the full expansion phase of the dough? The expansion stage is: the surface of the dough is smooth and delicate, and a small piece of dough can be taken to pull out the translucent film. If the dough is smashed, the edges of the hole will be finely serrated. The expansion phase applies to general dish-baked buns. The full expansion phase is: continue to lick and beat the dough on the basis of the expansion phase, to take a small piece of dough to pull out a thinner and less breakable film. If the dough is smashed, the edge of the hole is smooth. The full extension phase applies to toast. 9. Why do you feel that the dough sticks to your hands when you are shaping? The original toast surgery video posted here has failed. I posted the video link of the plastic surgery I made when I made the Earl milk tea toast: http://v.youku.com/v_show/id_XODU0NTE2Njg4.html or go directly The address of the Earl's milk tea toast (soup method) can also be seen: https://www.xiachufang.com/recipe/1096212/ In fact, if you correctly roll the main dough to the full expansion stage, this The dough of the square is not sticky, and it will work well when it is shaped. 10. How to judge the completion of the dough fermentation? Fingers dipped in flour on the dough to poke a small hole without rebounding, that is, fermented to a good state. If you poke it back, it will not be enough. If you poke it down and collapse with the small hole, it will be over-fermented. Fermentation to the toast box is not the best criterion for judging. Different doughs have different degrees of expansion and cannot be generalized. Still poke the dough is the most reliable. If you don't want to break the plastic effect when you are in the second round, you can use your finger to touch the flour and gently press it on the top of the toast dough. It is easy to feel the elasticity. If you press a shallow pit, it will bulge during the baking process, and it will not affect the appearance of the finished product at all. 11. Why did the toast rise very high when it was issued, and collapsed after roasting? Obviously over-fermented, the dough tissue could not support it. 12. What is the reason that the toast will be retracted after it is released? Did not bake enough, please add 5-10 minutes next time.

Ingredients:

Steps:

  1. Home Cooking Recipe: Mix all the raw materials of the dough, knead it into a uniform dough (without smashing out the ribs), cover it with plastic wrap, and store it in the freezer for 17-24 hours.

    Mix all the raw materials of the dough, knead it into a uniform dough (without smashing out the ribs), cover it with plastic wrap, and store it in the freezer for 17-24 hours.

  2. Home Cooking Recipe: After the fermentation is completed, the medium-sized dough has been sent to 2-2.5 times larger.

    After the fermentation is completed, the medium-sized dough has been sent to 2-2.5 times larger.

  3. Home Cooking Recipe: The medium dough is torn into small pieces and mixed with raw materials other than butter in the main dough.

    The medium dough is torn into small pieces and mixed with raw materials other than butter in the main dough.

  4. Home Cooking Recipe: After the dough has reached the expansion stage, add the cut into small pieces of butter and continue to stir.

    After the dough has reached the expansion stage, add the cut into small pieces of butter and continue to stir.

  5. Home Cooking Recipe: The process is fully extended, ie the dough is able to pull out a large film.

    The process is fully extended, ie the dough is able to pull out a large film.

  6. Home Cooking Recipe: When finished, cover with a wet towel for 10 minutes.

    When finished, cover with a wet towel for 10 minutes.

  7. Home Cooking Recipe: The dough was vented and divided into 3 parts and spheronized. (I doubled the amount of the square to make two toast boxes, so I divided them into six.)

    The dough was vented and divided into 3 parts and spheronized. (I doubled the amount of the square to make two toast boxes, so I divided them into six.)

  8. Home Cooking Recipe: The round dough is covered with a fresh-keeping bag and allowed to relax for 15 minutes.

    The round dough is covered with a fresh-keeping bag and allowed to relax for 15 minutes.

  9. Home Cooking Recipe: The loose dough is pressed one by one, and the tablets are grown.

    The loose dough is pressed one by one, and the tablets are grown.

  10. Home Cooking Recipe: Gently roll up the long piece from top to bottom and relax for 10 minutes. Then repeat the steps of smashing and rolling up.

    Gently roll up the long piece from top to bottom and relax for 10 minutes. Then repeat the steps of smashing and rolling up.

  11. Home Cooking Recipe: The rolled dough is neatly arranged in a toast box and placed in a humid environment of about 38 degrees for secondary fermentation.

    The rolled dough is neatly arranged in a toast box and placed in a humid environment of about 38 degrees for secondary fermentation.

  12. Home Cooking Recipe: After the fermentation is complete, gently brush the egg on the top of the toast with a brush. (Do not use too much force to prevent the fermented toast from collapsing.)

    After the fermentation is complete, gently brush the egg on the top of the toast with a brush. (Do not use too much force to prevent the fermented toast from collapsing.)

  13. Home Cooking Recipe: Preheat the oven to 180 degrees and bake it up and down for about 35 minutes. At 10-15 minutes, the color of the toast surface is covered with tin foil. (If it is a thicker toast box such as Sanneng's golden non-stick toast box, use a 170 degree fire to bake for 45-50 minutes.)

    Preheat the oven to 180 degrees and bake it up and down for about 35 minutes. At 10-15 minutes, the color of the toast surface is covered with tin foil. (If it is a thicker toast box such as Sanneng's golden non-stick toast box, use a 170 degree fire to bake for 45-50 minutes.)


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