Milk toast(chun nai tu si )

Milk toast

Introduction:

"This mellow milk toast is another boutique of feijuan, the sister of Hokkaido toast. The steps of 100% Zhongzhong method seem troublesome and take a long time, but they are scattered in two days, and the actual operation is not very much every day, so it is very suitable for office workers. And the taste of bread made by the middle method is much better than that by the direct method, so it's worth making. "

Production steps:

Step 1: mix all the powder materials in the medium dough materials. Notice that the salt and yeast should be separated on both sides. Dig a hole in the flour pile and pour in the liquid material from the dough.

Step 2: mix powder and liquid materials into flocs with scraper.

Step 3: mix the dough together by hand.

Step 4: ferment to twice the original volume and refrigerate for 18 hours.

Step 5: take out the frozen dough. The surface of the dough shrinks and the volume doesn't change much.

Step 6: the dough volume increases slightly after 2 hours of low temperature (28-35 ℃) in the oven.

Step 7: tear the medium dough into small pieces and mix with the main dough.

Step 8: stir quickly with chopsticks, the dough will be very sticky at first, stick to the bottom of the basin, and gradually become less wet and sticky.

Step 9: when the dough doesn't stick to your hands, knead it by hand.

Until the film is completely broken, step 10 is not easy to do with the action of kneading the glove at the same time.

Step 11: round the dough, cover it with plastic film and continue to ferment for 30 minutes.

Step 12: after 30 minutes, the dough volume increases slightly.

Step 13: take out the dough, exhaust and weigh, evenly divide it into three equal parts and round it. Take a dough, flatten it and roll it into an oval shape.

Step 14: after turning over, roll up from up to down and pinch the necking.

Step 15: roll all three rolls, cover with plastic wrap and relax for 15 minutes.

Step 16: take a roll, press flat and roll it into a long strip.

Step 17: after turning over, roll it up from up to down, roll it up again, and pinch the necking.

Step 18: put three rolls into the toast mold.

Step 19: ferment twice until the mold is full, and brush the surface with egg liquid.

Step 20: preheat the oven at 190 degrees, heat up 180 degrees, lower 190 degrees, bottom layer, bake for 30 minutes. When the color on the surface reaches the required color, it should be covered with tin foil in time (the right peak was flattened by me accidentally). Demould immediately after being out of the oven, cool it to room temperature, and seal it with fresh-keeping bag.

Materials required:

Jinxiang high gluten flour (medium dough): 250g

Protein (medium dough): 19g

Soft white sugar (medium dough): 6g

Fresh milk (medium dough): 75g

Light cream (medium dough): 100g

Yeast (medium dough): 1 teaspoon

Protein: 16 g

Soft sugar: 32g

Salt: 3 G

Yeast: 1 / 2 teaspoon

Precautions: 1. When kneading dough by hand, it seems that the film will come out faster with the action of throwing dough. 2. The procedure of 100% Chinese method seems troublesome and takes a long time, but it is scattered in two days, and the actual operation is not very much every day, so it is very suitable for office workers. And the bread made by the middle method is much better than the direct method, so it's worth doing.

Production difficulty: ordinary

Process: Baking

Production time: several days

Taste: sweet

Chinese PinYin : Chun Nai Tu Si