100% Chinese Hokkaido(bai fen bai zhong zhong bei hai dao )

100% Chinese Hokkaido

Introduction:

"Some time ago, the microblog was very popular, and I used a small toast model to bake a piece of Hokkaido toast. But it's delicious and soft. "

Production steps:

Step 1: put all the Chinese materials into the bread maker and noodles for 15-20 minutes, take them out and ferment them to 2-3 times the size in a warm place; (the main material is Chinese materials). The ingredient is the main dough material)

Step 2: take out the fermented dough, cut it into small pieces and put it into the bread maker, then put in other main dough except butter and knead it for 30-40 minutes to the expansion stage, then add butter and knead it for 1 minute to pull out the film state;

Step 3: take out the kneaded dough and ferment it to twice the size in a warm place;

Step 4: divide the fermented dough into four parts after exhausting, cover with plastic film and relax for 15 minutes;

Step 5: after relaxation, the exhaust is rolled into long strips, rolled up and relaxed for another 15 minutes;

Step 6: roll the loose dough into long strips, roll it up and put it into the mold, and ferment it in a warm place;

Step 7: send it to 89% full, then cover it or not;

Step 8: put it into the lower layer of 175 ℃ oven and heat it up and down for 35 minutes;

Step 9: take out the toast and cool it on the shelf.

Materials required:

High gluten flour: 120g

Milk: 35g

Fine granulated sugar: 5g

Light cream: 33g

Protein: 8g

Instant dry yeast: 1g

Milk powder: 8g

Salt: 1.5g

Butter: 10g

Note: 1. The toast should be demoulded immediately after baking, which is one of the reasons why the toast shrinks; 2. When it is warm, put it in the fresh-keeping bag to keep the softness of the bread; 3. If the color is not too deep, it can be covered with tin foil to prevent the color from being too deep; 4. The second power is a small amount of toast, and the amount of 450 grams of toast box needs to be doubled; 5. The temperature and time of the oven need to be adjusted according to the requirements of your own oven Temper adjustment, I baked almost 40 minutes. 450 grams of Hokkaido toast original recipe: Ingredients: (used two small toast molds, you can also use a 450 gram large mold) medium ingredients: 240 grams of high flour, 75 grams of milk, 65 grams of light cream, 15 grams of protein, 10 grams of fine sugar, 1.5 grams of yeast. Main dough ingredients: 20 grams of protein, 35 grams of fine sugar, 1 gram of yeast, 15 grams of milk powder, 3 grams of salt, 20 grams of butter

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Bai Fen Bai Zhong Zhong Bei Hai Dao