Watermelon toast (Chinese Hokkaido toast)(xi gua tu si zhong zhong bei hai dao tu si )

Watermelon toast (Chinese Hokkaido toast)

Introduction:

"The formula of toast can be a little more casual, such as white toast, milk toast, yogurt toast, egg toast, etc. ~ the landlord recently wrote a direct Hokkaido toast, which is fast, delicious, very soft ~ hand kneading noodles Video: http://v.youku.com/v_ show/id_ XNzE5OTM5NzA4.html”

Production steps:

Step 1: mix all the ingredients in the medium dough, knead until smooth, then refrigerate and ferment for 17-24 hours

Step 2: after fermentation, tear the medium dough into small pieces, mix with the main dough, and knead.

Step 3: knead to expansion stage, add 6G butter, continue kneading. Note: yeast and sugar salt should be placed in different corners to avoid mixing and affecting yeast fermentation.

Step 4: knead to a large film. (i.e. out of film)

Step 5: divide the dough into 3 parts: 1 / 5, 1 / 5, 3 / 5. Among them, large dough with appropriate amount of Monascus powder and 40g of dried cranberries or raisins are mixed evenly; a small dough with appropriate amount of Matcha powder is mixed evenly, and the other is the primary color. Cover with plastic film and ferment at room temperature to twice the size.

Step 6: take out the dough, exhaust the air, take the red dough to make the toast roll (roll twice); roll the white dough over the long square pieces, and roll the red dough in.

Step 7: roll the green dough over the long square, and then roll in the red and white dough. Pinch tightly at the closing.

Step 8: finally. Put into the toast mold for 2 rounds (humidity 80, temperature 30)

Step 9: 2 rounds until the mold is full at 9 minutes, cover and put it into the preheated 170 ℃ oven for 35-40 minutes.

Step 10: cut the watermelon ~ a piece of watermelon in hot summer?

Materials required:

Butter: 6g

Protein: 24g

Fine granulated sugar: 25g

Salt: 3.6g

Dry yeast: 1.2g

Milk powder: 18g

Light cream: 84g

High gluten flour: 300g

Milk: 96g

Monascus powder: right amount

Matcha powder: right amount

Dried Cranberry: 40g

Note: hand kneading Video: http://v.youku.com/v_ show/id_ Xnze5otm5nza4.html if you only make Hokkaido toast, you can roll round, 1 hair, exhaust, split, reshape, 2 hair and bake (baking temperature and time are the same) after step 4. The color can be adjusted according to the coloring situation. It is recommended to put less Monascus powder, because the darker the color is, the darker the color is.

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: milk flavor

Chinese PinYin : Xi Gua Tu Si Zhong Zhong Bei Hai Dao Tu Si