Hokkaido paibao(bei hai dao pai bao )

Hokkaido paibao

Introduction:

"It's a little unexpected. My family has a lot of leftover materials to use up, and the original plan is to make a Hokkaido toast. The original formula is as follows: 270g high gluten powder, 30g low gluten powder, 15g milk powder, 100g milk, 80g light cream, 40g sugar, 4G salt, 5g yeast powder, 35g eggs. The first material to be poured into the toaster is a small jar of cream left over from last week, weighing 54 grams. First with some milk supplement, pour down 121 grams, and then save the milk powder. But I used a 50g whole egg when I put the eggs, because I didn't want to leave any. So the amount of flour was increased, and a total of 320 grams of high gluten flour was used. Observe the water absorption of dough when kneading, and add about 4 spoonfuls of water. When the dough is kneaded well, I feel that the milk flavor of the dough is not enough, so I add an extra 25 grams of butter, and the dough becomes more supple. Finally, the actual dosage is as follows: 25g butter, 320G high gluten powder, 121g milk, 54G light cream, 40g sugar, 4G salt, 5g yeast powder, 50g egg liquid and proper amount of water. In this way, the dough is much heavier. It can't be packed in one toast mold, but it's less in two. Think of some time ago is not very popular do row bag baa? I haven't been with the wind yet. Although this is only Hokkaido toast, but finally decided to put it into a package. Xiao Biao, look how slim and charming you are. Thank you, master. Oh, I forgot to say that I also started using Huiyi. I used to love kites, and then used several Jin Jin elephant, but the golden elephant was really suck in my hands. I didn't have the effect of saying anything online, and I gave up reluctantly. Later, I used Huiyi's low gluten powder. In order to facilitate storage, I bought Huiyi's high gluten powder and began to try it. It's found that it can absorb water. Consider long-term use. "

Production steps:

Materials required:

Butter: 25g

GAOJIN powder: 320G

Milk: 121 G

Cream: 54 G

White granulated sugar: 40g

Salt: 4 g

Yeast powder: 5g

Egg liquid: 50g, brush the surface a little

Water: Several spoonfuls (add as appropriate after observing the water absorption of dough)

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Bei Hai Dao Pai Bao