Hokkaido toast (direct method)(bei hai dao tu si zhi jie fa )

Hokkaido toast (direct method)

Introduction:

"I've made a lot of toast, and I've been trying new varieties. Until I made Hokkaido toast, which completely ended my attempt. I've tried all kinds of Hokkaido methods, such as Zhongzhong, tangzhong, tangzhong, and today's direct method is no less soft than Zhongzhong method. It tastes great, and the organization is very delicate. For this kind of food I want to eat, the direct method really has a great temptation. It doesn't have to wait as long as Zhongzhong method. "

Production steps:

Step 1: mix all ingredients except butter, and separate sugar, salt and yeast with flour.

Step 2: the liquid volume is relatively large, and it is very sticky at the beginning.

Step 3: knead all the way to the expansion stage (as shown in the figure).

Step 4: add butter

Step 5: knead to complete stage (i.e. out of glove film)

Step 6: round, cover with plastic film and ferment at room temperature

Step 7: send it to twice the size

Step 8: exhaust, try to put the air out, so that the organization will be fine. But don't knead the dough to exhaust, it will destroy the tissue~

Step 9: divide into 3 equal portions, roll round, cover with plastic wrap and wake up for 10 minutes

Step 10: take a dough and roll it into a rectangle. According to personal preference, the middle can be sprinkled with nuts, nuts, grains and so on~

Step 11: fold both sides toward the middle and pinch the seams tightly.

Step 12: roll from top to bottom and pinch tightly at the necking.

Step 13: put the necking down, arrange it in the mold, put it in the oven for 2 rounds, and put a bowl of boiling water in the oven to ensure the humidity.

Step 14: send to the mold 8-9 full.

Step 15: preheat the oven, brush the whole egg liquid at 180 ℃, sprinkle with oatmeal and bake in the oven for 30-35 minutes.

Step 16: cover the tin foil midway (surface coloring) to prevent the surface from scorching.

Step 17: after cooling, slice, put into fresh-keeping bag, and store at room temperature.

Step 18: soft to have no friends, soft to want to cry (hard to cut) ~ directly use the tear ~ can tear off pieces~

Step 19: all the ingredients are in it. It's really super soft and delicious~

Step 20: soft to have no friends, soft to want to cry ~ covered baked words, can be 170 ℃ 35 minutes ~ angular, very beautiful~

Materials required:

High flour: 270g

Low powder: 30g

Milk: 130g

Light cream: 75g

Yeast: 4G

Butter: 25g

Sugar: 40g

Salt: 3G

Protein: 25g

Walnut: right amount

Almonds: moderate

Raisins: moderate

Oatmeal: moderate

Whole egg liquid: right amount

Note: have done a similar formula without butter version, think this is more delicious ~ more fragrant~

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Bei Hai Dao Tu Si Zhi Jie Fa