Hokkaido crispy toast(bei hai dao nai su tu si )

Hokkaido crispy toast

Introduction:

Production steps:

Step 1: pour 18 grams of gluten flour and 74 grams of cold water into a bowl, heat over low heat and stir with an egg beater

Step 2: stir until the flour paste is gelatinized into the soup

Step 3: pour all the ingredients except butter into the flour mixing machine, start the flour mixing process for 20 minutes, then add butter and flour for 20 minutes

Step 4: knead until the dough can be spread by hand

Step 5: make a smooth dough

Step 6: put it into a large bowl, cover it with plastic film and let it ferment to 2-2.5 times the size

Step 7: when the dough is fermented to twice the size, use your fingers to poke a small hole in the middle. If the hole does not retract immediately after releasing your fingers, it means that the fermentation is good

Step 8: take out the dough and exhaust

Step 9: after exhausting, divide into three equal parts, round and relax for 15 minutes

Step 10: roll each piece into an oval shape

Step 11: roll inward to relax for 10 minutes and roll again

Step 12: put in the toast mold

Step 13: adjust the oven to the fermentation function, put a basin of warm water in the lower layer, put the toast mold in the middle and upper layer, and ferment for about 45 minutes to 8 minutes

Step 14: Brush egg on toast

Step 15: Sprinkle with pastry

Step 16: bake in a preheated oven at 160 ℃ for about 40 minutes (adjust appropriately according to the spleen of your oven)

Step 17: make crispy: mix low flour, powdered sugar, powdered milk and butter

Step 18: rub into small particles by hand

Materials required:

Golden Elephant high gluten flour: 270g

Cold water: 74g

Sugar: 43g

Salt: 4G

Dry yeast: 5.5G

Milk powder: 10g

Whole egg liquid: 43g

Milk: 58G

Salt free butter: 25g

Soup: 92g

Low gluten flour: 40g

Powdered sugar: 25g

Butter: 40g

Note: 1: after baking bread and toast, demould and cool them to the palm temperature, seal them with fresh-keeping bags. Do not refrigerate them. If you refrigerate them, the skin will be hard. 2: in the gray formula, 30 grams of milk will be replaced by animal light cream, which will make the toast more mellow. Because there is no light cream, I directly use milk instead

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Bei Hai Dao Nai Su Tu Si