[condensed milk Hokkaido toast] make classic toast more classic and delicious(lian nai bei hai dao tu si rang jing dian tu si bian de geng wei jing dian mei wei )

[condensed milk Hokkaido toast] make classic toast more classic and delicious

Introduction:

"The classic Hokkaido toast is rich in milk, which is loved by all the friends who make bread. This classic toast is the most common one in my bread journey. For this kind of toast, it has always been loved by my family. Babies are all milk control, and they always prefer this kind of sweet toast with full milk flavor. Such a classic toast, later appeared in a condensed toast, there are more comparisons. These two kinds of toast are the toast that milk control can not give up. This time, I try to combine the two kinds of toast, so that the classic toast has a new taste, and the effect is quite gratifying, replacing part of the light cream ingredients with milk concentrate for condensed milk I feel that the smell of milk is more strong. If you like the smell of milk, please try this kind of toast. If we change the method of Hokkaido into direct method, the organization is quite good. It's very soft and soft. The method is more time-saving, but the finished product is absolutely not inferior to the method of Hokkaido. "

Production steps:

Step 1: put the bread materials into the bread barrel in the order of liquid and powder, except butter.

Step 2: put the bread barrel filled with materials into the toaster

Step 3: select 1 standard bread procedure, weight 750 grams, then start the bread maker, let the bread maker knead flour automatically for 20 minutes, then long press the start key to stop the bread maker

Step 4: add butter, and then select the 8 dough program again, start the bread machine, let the bread machine knead again for 30 minutes.

Step 5: ha ha, after kneading for 50 minutes, the film is quite firm and beautiful

Step 6: then take off the blender knife of the bread maker, and you don't have to worry about it any more. If you are busy, the bread maker will automatically run for 1 hour and 10 minutes.

Step 7: after 1 hour and 10 minutes, the fermentation process is finished, and the bread machine will make a sound to remind you that it is finished. When the fermentation is finished, the dough rises to 7% of the barrel.

Step 8: divide the kneaded dough into three equal parts, round and let it relax for 15 minutes.

Step 9: after relaxing, press the dough to exhaust, roll it into an oval shape and fold the top third down

Step 10: fold the lower third upward

Step 11: turn the dough 90 degrees and grind it into tongue shape

Step 12: thin the bottom edge and roll it from top to bottom.

Step 13: shape the three dough and put them into the toast mold

Step 14: preheat the fermentation tank at 36 ℃

Step 15: add a cup of warm water

Step 16: ferment for 1 hour to 8 minutes

Step 17: preheat the oven at 180 ℃ and put the toast mold on the bottom

Step 18: bake with baking net for 38 minutes. I'm very happy to see the healthy growth of toast

Step 19: demould immediately after coming out of the oven, put it in the fresh-keeping bag when the baking net is slightly warm.

Step 20: slice when eating

Materials required:

High gluten flour: 250g

Milk: 80g

Condensed milk: 35g

Light cream: 30g

Protein: 35g

Salt: 3 G

Sugar: 40g

Butter: 20g

Yeast: 4 g

Note: 1, bread kneading machine, as long as the formula is correct, 50 minutes is absolutely able to knead a fully qualified dough oh. 2. The fermentation temperature of the bread machine is very suitable in such a weather of 25 degrees. It can be in place in more than an hour. However, if the temperature is higher than that of your area, it will take a little longer. If the time is up, you don't have to worry about it, and you don't have to turn it on again. You can use the remaining temperature for another half an hour, and it will reach about 2.5-3 times the size. 3. When shaping, be careful, the dough is neat and beautiful, and the height will be about one to one after baking. 4. The standard fermented dough looks very smooth and elastic. The first time the dough is fermented, press a small hole with your hand. If the hole does not retract or sink, the dough will be well developed. After the second shaping, the dough will be well developed. If you press it gently with your hand, the dough will rebound very elastically. That is to say, the dough will be well developed. 5. Don't put the toasted toast in the bag until it's completely cool. It should be a little wet. It should be put in the bag when it's almost hand warm. We should use the remaining temperature to make the surface of the toast softer.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Lian Nai Bei Hai Dao Tu Si Rang Jing Dian Tu Si Bian De Geng Wei Jing Dian Mei Wei