Hokkaido toast(tang zhong bei hai dao tu si )

Hokkaido toast

Introduction:

"Today, we try the Hokkaido toast soup method (65 degree soup method, i.e. the ratio of powder to water is 1:5)

Production steps:

Step 1: put all the ingredients of the soup into the small milk pot, and mix well with the manual egg beater.

Step 2: boil over low heat and stir with egg beater until mushy. Take out to cool, cover with plastic film, refrigerate for 60 minutes and set aside.

Step 3: put all the ingredients except butter in the main dough into the inner barrel of the bread maker, in the order of liquid before solid. Sugar and salt are placed diagonally. Milk powder and soup are placed diagonally. Dig a hole in the middle of the flour, put in yeast and cover with flour.

Step 4: start the dough mixing procedure of the bread maker. After one procedure (15 minutes), the dough is basically smooth. Put in the softened butter and start a dough mixing procedure again.

Step 5: at the end of the third dough mixing procedure, take a small piece of dough and unfold it slowly, presenting a large glove like film that is not easy to break, then stop dough mixing (45 minutes for the actual dough).

Step 6: take out the dough from the bread maker, put it into the basin again, and cover it with plastic film. Low temperature fermentation was carried out in the oven, and the temperature was monitored by thermometer.

Step 7: ferment until the dough volume becomes 2.5 times of the original (low temperature fermentation in oven, takes about 100 minutes). Dip your finger into the surface and insert a hole in the middle. The hole does not retract immediately and the surrounding surface does not collapse, indicating that the fermentation degree is just right.

Step 8: divide the dough into 3 equal parts according to flat air, and relax for 15 minutes after rolling.

Step 9: flatten the dough and roll it into an oval shape.

Step 10: after turning over, roll up from up to down and pinch the necking.

Step 11: after the three rolls are rolled, cover them with plastic film and relax for 15 minutes. Repeat steps 9 and 10 again to finish the second rolling.

Step 12: put three rolls into the toast mold.

Step 13: cover with plastic film, ferment twice in the oven until 8 minutes of the mold is full, and then cover with plastic film.

Step 14: preheat the oven at 190 degrees, heat it up at 190 degrees, bake at the bottom for 35 minutes. Demould immediately after being out of the oven and let it cool.

Materials required:

Jinxiang high gluten flour (main dough): 270g

Soft white sugar (main dough): 43g

Salt (main dough): 4G

Angel gold high sugar tolerant instant yeast (main dough): 2 tsp

Whole egg liquid (main dough): 43g

Light cream (main dough): 30g

Fresh milk (main dough): 27g

Milk powder (main dough): 5g

Tang Zhong (main dough): 92g

Butter (main dough): 25g

Jinxiang high gluten flour (soup): 25g

Qingshui (soup): 125g

Note: 1. When demoulding, the toast is square and in good shape. After cooling, the top of the toast collapses slightly. It should be a little longer to cut the inside next time. 2. Some masters suggest that when the toast comes out of the oven, it should be vibrated a few times, and then demoulded immediately, which can prevent the top of the toast from collapsing. Think about trying next time.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Tang Zhong Bei Hai Dao Tu Si