Hokkaido toast(bei hai dao tu si )

Hokkaido toast

Introduction:

Speechless, awesome toast, which is always very fond of Hokkaido toast, so I love Donlim, so I can't wait to get this kind of toast. I used to have a bread machine, which was very old, and the kneading and fermentation functions were not very powerful. Kneading for an hour, I had thin films, never seen the gloves film, and the fermentation process was speechless. T13 It takes 45 minutes to knead the dough before fermenting for one hour. If you want to make two rounds of bread, you will waste a lot of time. It's not easy to make bread every time. Later, when you had the oven, you left the toaster idle. When you saw other bakers making bread easily with the new toaster, you were envious. This time, you were really very happy after you got the new toaster! I can easily make toast with a toaster! This time, the program of my bread maker is set separately, kneading, fermenting and baking. The biggest advantage is that the time can be set according to the condition of the dough. Although this method takes a lot of time, the texture and shape of the bread are relatively good. For example, Hokkaido, which is a kind of medium bread, is very suitable for making toast in this way, The texture of the bread is like this, with a little big holes, which may be the air mixed in during plastic surgery. The bread body is very soft, with a natural milk smell. I love this bread very much. The recipe of Hokkaido milk toast (100% Chinese) comes from feijuan

Production steps:

Step 1: put all raw material a into the bread barrel

Step 2: start the dough mixing process for 15 minutes

Step 3: wrap the bread barrel with plastic wrap and put it into the refrigerator for fermentation. This time I put it for 20 hours

Step 4: remove the outer layer to see the fermenting tissue inside

Step 5: add raw material B into the middle seed

Step 6: after a 20 minute kneading procedure, the dough has reached the expansion stage

Step 7: add material C

Step 8: after the second 20 minute kneading procedure, the dough is complete.

Step 9: divide the dough into three parts

Step 10: roll with a rolling pin and roll up

Step 11: put the three rolled dough into the bread barrel

Step 12: start two 1-hour fermentation procedures

Step 13: start the baking process, choose the deep color, weight 950g, 50 minutes

Step 14: after baking, remove the bread from the bread barrel and put it on the rack to cool

Materials required:

High flour: 250g

Fine granulated sugar: 8g

Yeast: 1.5g

Milk: 80g

Light cream: 70g

Protein: 17g

Butter: 10g

Salt: 3G

Milk powder: 15g

Note: 1. The medium seed can be sent to twice the size by fermentation program. I want to save time to put it in the refrigerator to refrigerate fermentation. 2. The last time of fermentation is not dead, according to the degree of fermentation of dough, it can be baked when it is almost done.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Bei Hai Dao Tu Si