Hello everyone, I am a bud rice. Today I will introduce you a method of Hokkaido milk toast. It is made with soup method. It is easy to operate. Starch gelatinization during heating can increase the water absorption capacity of the dough. The finished product is delicate and soft. Delay the aging of the bread.
First, make soup, 60 grams of water, 12 grams of high-gluten flour, heat on a small fire, while stirring, stir with a spoon to prevent the bottom
Clear lines appear when the batter is stirred, and the batter becomes thick and away from the fire.
Cover with plastic wrap and cool to room temperature
Mix materials other than butter and salt, including soups. Today's temperature is high, the dough is easy to ferment in advance, milk, whipped cream, whole egg liquid needs to be refrigerated beforehand, butter is frozen, and the dough is cooled as much as possible. The lid of the charter, without the bread machine can be directly handcuffed, the hand rubbing liquid is added in several times
After 15 minutes, a thick film appeared, adding salt and frozen butter. This is a post-salt oil method, mainly to avoid salt and yeast contact, affecting yeast activity.
Until you can pull out a strong film, the dough should not exceed 27 degrees. If the temperature is high, it is very important to cool the dough during the kneading process.
Dough the dough into a circle, close the mouth, put it into the bowl, cover with plastic wrap, ferment at room temperature, the temperature of the first fermentation should not exceed 28 degrees, the dough expands 2 times to 2.5 times, and the finger sticks the powder and does not return. Bounce or rebound slightly.
Take the fermented dough out, pat the exhaust, divide it into three parts, tighten the lower mouth, and cover the plastic wrap for 20 minutes.
Take a loose dough, pry it open, and take off the bubbles on the side
Turn over, halfway from left and right to the middle
Use a rolling pin to grow a little longer
Thinning the lower mouth
Roll up from top to bottom and put it in the toast box.
The toast box is placed in a 75% ambient humidity for secondary fermentation. The temperature of the secondary fermentation should not exceed 38 degrees. If there is no fermentation tank, a bowl of warm water can be placed in the oven. The water temperature is not more than 50 degrees for manufacturing. Humidity, insufficient temperature can heat the oven, be sure to use a thermometer to test the oven so that the ambient temperature does not exceed 38 degrees
The dough is fermented to 8-9 minutes, and the surface of the finger can be slowly rebounded.
Put in the preheated oven, the middle and lower layers, the upper and lower tubes are baked for 200 minutes at 200 degrees. I use the Siemens oven. The specific baking time is adjusted according to the performance of the oven.
Demoulding cooling, delicate soft milk, want to be rich in Hokkaido toast, it is very delicious, cut into pieces and put it in the refrigerator to freeze, can be stored for one month, do not refrigerate, so as not to accelerate the aging of bread.
1. For good dough, the surface temperature should not exceed 27 degrees. If the temperature is high, milk, whipped cream, whole egg liquid need to be refrigerated beforehand, the butter is frozen, and it is very important to cool the dough during the kneading process. 2. After the rough film appears, add salt and frozen butter. This is the post-salt oil method. It is mainly to avoid contact between salt and yeast and affect the activity of yeast. 3, the temperature of the first fermentation should not exceed 28 degrees 4, the temperature of the second fermentation should not exceed 38 degrees, if there is no fermentation tank, you can put a bowl of warm water in the oven, the water temperature does not exceed 50 degrees for the manufacture of humidity, temperature Not enough to heat the oven, be sure to use a thermometer to check the oven so that the ambient temperature does not exceed 38 degrees. 5, the toast that can not be eaten is cut into pieces and placed in the refrigerator for freezing. It can be stored for one month, not to be refrigerated, so as not to accelerate the aging of the bread.