Making Hokkaido toast by using couss kitchen machine for 18 hours(shou ci shi yong chu fang ji zhi zuo xiao shi leng cang fa jiao de bei hai dao tu si )

Making Hokkaido toast by using couss kitchen machine for 18 hours

Introduction:

"After reading the trial report of couss kitchen machine in gourmet world, I couldn't resist the temptation to buy one. For the first time, Chinese Hokkaido bread was used and fermented for 18 hours. The first time I used the kitchen machine, I didn't feel very comfortable. It's really different from the bread machine. First, time summary (the time difference between the kitchen machine and the bread machine is not particularly big) bread machine 2 times and noodles, 20 minutes each time, when the time comes, there will be computer music to remind you, after you hear the computer music, add butter, and then mix noodles for another 20 minutes. The kitchen machine uses the first gear to mix the materials evenly, then adjust to the second gear, and add butter after about 15 minutes. There is no computer music to remind you, it's all up to you to pinch the time. After adding butter, first mix the butter from the 1 gear, then transfer to the 2 gear, and then 15 minutes. It takes 40 minutes for the bread maker and 30 minutes for the kitchen machine to reach the expansion stage before making bread. Second, the degree of dough dough, bread machine in the material into, even if the dough is wet, will also form a dough. This time, the bread ingredients, dough is also wet and soft, the kitchen machine in the process of mixing dough has not formed a group, there will be pictures below. After 30 minutes of dough mixing, take out the dough and sprinkle it with thin flour. It's easy to make dough by hand. It seems that the next time you use the kitchen machine, you need to reduce the amount of water. The first time the use of the kitchen machine, first write so much, the kitchen machine has a lot of functions, later slowly use up and then add. The ACA bread maker that has been with me for three months has been given to my sister. She will also learn to bake. I must get familiar with this kitchen machine as soon as possible! "

Production steps:

Step 1: add the materials of the middle dough into the mixing bucket (or bread maker) in the order of the blue font material list, and form the dough after 5 minutes.

Step 2: cover the dough with plastic wrap and refrigerate for 18 hours. After six hours of cold storage, I had a look at the fermentation, and it was almost fermented.

Step 3: This is the medium dough fermented after 18 hours of cold storage.

Step 4: prepare the main dough material: protein 48g, sugar 90g, salt 7.2g, milk powder 36g, yeast 2.4G, softened butter 12g

Step 5: tear the fermented medium dough into small pieces and put it into the mixing barrel (or bread maker), then add the main dough materials into the mixing barrel (or bread maker) one by one.

Step 6: the couss kitchen machine uses the first gear to mix the materials evenly, then adjust to the second gear, and about 15 minutes. This is a picture I took in the process of mixing. I kept it in such a state until the end of mixing. There was no cluster.

The seventh step: after adding butter, continue the first 1 stalls, then mix the butter to 2 and then take 15 minutes. If it's a toaster, add butter after a dough mixing procedure, and then a dough mixing procedure.

Step 8: after mixing, slowly pull the dough apart and a film will appear. The edge of small holes in the membrane should be regular.

Step 9: take the dough that has not been formed into a dough, sprinkle it with thin flour, and knead it two or three times by hand. It's easy to form a dough. Cover with plastic wrap and wake up for 15 minutes.

Step 10: after 15 minutes, divide the dough into 6 portions (each portion weighs 200-205 g).

Step 11: roll the small dough into oval thick pieces and roll them up from top to bottom. The number of turns required here should not exceed 1.5-2. The more you roll up, the less likely it is to wake up. Cover the rolled dough with plastic wrap and wake up again (relax) for 15 minutes.

Step 12: after 15 minutes, roll the dough into long pieces, roll the bottom thin, and roll it from top to bottom. The number of turns required here should not exceed 2.5-3.

Step 13: put the rolled dough into the toast mold.

Step 14: put the toast mold into the oven and ferment until the mold is 9 minutes full.

Step 15: brush the whole egg on the surface. After the oven is preheated 180 degrees, put the bread in the middle and lower layers of the oven, and heat up and down for 35 minutes. When baking for about 10 minutes, color the bread and cover it with tin foil.

Step 16: the bread is out of the oven. It's not easy, long wait! Demould while it's hot. The mold has a non stick coating, good demoulding.

Step 17: break the silk.

Step 18: side view of the demoulded toast.

Materials required:

Milk (medium dough): 192 G

Protein (medium dough): 42g

Light cream (medium dough): 168 G

Butter (medium dough): 12g (liquid)

Sugar (medium dough): 18g

High gluten flour (medium dough): 600g

Yeast (medium dough): 3.6 g

Protein (main dough): 48g

Fine granulated sugar (main dough): 90g

Salt (main dough): 7.2g

Milk powder (main dough): 36g

Yeast (main dough): 24g

Butter (main dough): 12g

Note: the materials in the material list can make 2 pieces of toast (450 grams of toast mold). If you make one piece of toast, you can halve each material. I only have one toast mold, and I put the other half of the dough into the round mold to bake.

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: milk flavor

Chinese PinYin : Shou Ci Shi Yong Chu Fang Ji Zhi Zuo Xiao Shi Leng Cang Fa Jiao De Bei Hai Dao Tu Si