Super soft 100% refrigerated Hokkaido toast recipe-Chinese Food-best chinese food recipes-cooking food

Step1:1. Prepare the Chinese materials. Knead the dough without dry powder. Put it in the basin. Cover with plastic film. Refrigerate it overnight. 17 hour

Step2:2. Prepare the main dough materials.

Step3:3. Take out the Fermented Chinese dough and tear it into small pieces. Add the main dough material.

Step4:4. Chef machine. 3-step kneading. Mixing to the complete stage. Good extension.

Step5:5. Take out the dough.

Step6:6. Put a small amount of hot water in the fermentation tank and set it at 32 ° C for 40 minutes. Put it in after warming up the sound prompt. Ferment it to about twice the size. Carry out basic fermentation.

Step7:8. Take out the dough and exhaust it. Divide it into 6 parts. Round it and wake up for 15 minutes.

Step8:9. Take the dough, roll the long strip with a rolling pin, turn it over, turn it over on the left and right sides, roll it flat, and roll it up from top to bottom. Make all dough in turn. Close and drain into toast bo

Step9:10. Fermentation tank. Set 38C. 40min. Preheat the sound prompt and put it in for the second fermentation. Take it out when the head of noodle ferments to the top of the toast box.

Step10:11. Evenly brush the surface with egg white liquid.

Step11:12. Oven. Heat 160 ° C and lower 190 ° C. preheat and put into the middle layer of baking net. Bake for about 35 minutes.

Step12:13. After baking, demould it to the grid frame and cool it.

Step13:Product ou

Step14:Is super soft availabl

Cooking tips:Tips - 1. The above materials are two 450 g toast molds. 2. 100% refrigerated Hokkaido toast. The main dough does not contain flour. The flour is all in the middle kind. The cream is added inside. The milk flavor is super rich. After low-temperature refrigerated fermentation, the yeast is better developed. The bread is more soft and delicate. You must tear it with your hands to feel how soft the bread is. 3. The best way to refrigerate Chinese dough overnight is to use it for 17 hours. The state of fermentation will be different. The kneading state of main dough materials will also be different. If the dough is too wet and sticky, low gluten flour can be added properly. 4. The fermenter has the function of preheating and completion. It is more convenient to use. No need to worry about the dough fermentation in the cold winter. 5. Due to the different temperature performance of each oven, tin paper can be added during baking according to the coloring condition. 6. The baking temperature and time are only for participation. Please adjust them according to the actual situation. There are skills in making delicious dishes.