Xiao Xiaopan is playing the baking time soon, the oven bought in March 14th. I have done several toasts, including Hokkaido, but since I have eaten this improved version of Hong Kong-style toast, my family, Hokkaido, should not eat, and it is delicious. This side was originally the recipe of Dawang. After my own changes, I really wanted to pull a piece of dough down when I was kneading. It was really fragrant!
Weigh the water-based material into the bowl: 30g egg, 70g milk, 65g cream, 50g sugar and 2g salt to the bottom, then add 250g high powder, and finally put 3g yeast, yeast not to be with sugar!
Knead the dough to the expansion stage, add the butter that has been cut into small pieces, and knead it until the glove film can be pulled out (the dough is pulled into a transparent film, which is not easy to break)
The dough is rounded, placed in a pot and covered with plastic wrap to ferment to 2-2.5 times larger. It can be fermented at room temperature, and the heart can be fermented by placing hot water in the oven.
At this stage, I did not take a photo and said it directly. The fermented dough is poked with a finger on the dough, and the hole is fermented without retracting. Divide the dough into equal parts of three equal parts, vent the round, and cover with plastic wrap for about 20 minutes.
The loose dough is smashed and rounded, and the dough is rolled into an oval shape with a rolling pin, rolled up from the bottom, and relaxed again for about 10 minutes. Then put the dough upright and knead it to the width of the toast box, roll it up and put it into the toast.
The toast mold is placed in an oven environment at a temperature of 38 degrees Celsius and 80% humidity for secondary fermentation, and fermented to 9 minutes (without a lid). If the lid is to be covered, then 8 points are full.
Preheat the oven at 170 degrees, evenly brush the egg liquid on the dough, then put it into the preheated oven, middle and lower layers. I used the three-color golden toast mold, the lower layer is not easy to be heated, so after many experiments, I have adjusted the upper layer temperature to 165 degrees, the lower layer 200 degrees, and baked for 30 minutes.
Released, hot-released, and cooled on a cooling rack. After cooling, you can slice and remember to seal the package.
1. The amount of cream and milk is my own choice. If you are afraid of fat, you can have more milk, less cream, and adjust the proportion yourself. The total amount of liquid is 135g. 2. The amount of sugar: The family likes to eat dessert, so I usually put 60g, 50g is slightly sweet, suitable for most people. 3. Yeast remember to put it last! 4. Butter is recommended to be taken out in advance, softened at room temperature, so it is easy to break in. 5. I am using the Kenwood chef's machine, according to the 3535 procedure, every time I can film. 6. Oven My home is Hai's 38L, the temperature and actual measurement is 15-20 degrees lower, for parents to refer to. 7. If the toast can't be eaten in a day or two, remember to put the freezer in the freezer. Don't put the cold room!