Chinese Food
Raw toast
(153093 views)
Today we are going to make raw toast. Raw toast is the number one bread of the year in Japan in 2016, and the top 10 best toasts in Japan is also included in the list. Eggs are not used in the formula. The most outstanding taste is the soft and sweet aroma of honey caramel and mellow butter. It can be used as snacks. (above from Baidu) this is the introduction of raw toast seen on the Internet. Today's recipe of raw toast is shared by Japanese netizens. I also went to Haolilai to buy a raw toast and taste it. Then I adjusted the recipe. It's recommended to use riqingshan Camellia for making this bread. Because the bread sold by Haolilai is mainly made of 100% Riqing flour. The taste of camellia is completely different from other flour. Direct method is used online. In order to achieve better taste and effect, I used Chinese method. It tastes good. Let's do it, too.
Cooking ingredients
Cooking Steps
Step1:All materials a are put into the bread machine or cook machine or hand knead to form a dough. There is no need to form a film. There is no need to smooth the dough. No dry yeast particles can be seen in the dough. Then fermentation. The fermentation temperature should not exceed 28 degrees. It can also be put in the refrigerator for cold fermentation. The refrigerator can be set at 4 to 7 degrees. The fourth degree can ferment for 17 hours. The seventh degree can ferment for about 8 hours. The time given to you is only a reference. The specific fermentation state shall prevail.
Step2:Material B is also mixed into a ball. Cover and refrigerate.
Step3:Material a is about three times the original size. Dip your fingers in flour and poke holes. The dough will collapse slightly.
Step4:Then send the material a to the refrigerator for freezing. Do you know why? Because the temperature of the dough just started is more than 20 degrees. At this time, if you knead the dough, the temperature of the dough must rise immediately. If the temperature of the dough is high, you can't knead the film. So you need to freeze it to reduce the temperature of the dough. Then knead the dough. I knead this kind of frozen dough in 20 minutes. It's really fast.
Step5:After freezing, material a is torn into small pieces, put together with material B, then add yeast of material C, and knead together to the expansion stage. About 10 minutes.
Step6:Then add butter and salt and knead to the full stage. About eight minutes.
Step7:Measure the temperature of the dough after kneading. The surface temperature shall not exceed 26 ℃.
Step8:Then the dough is divided into four equal parts. Roll the cap and relax for 10 minutes.
Step9:Roll the dough out in 10 minutes.
Step10:Double on both sides. Then roll thin.
Step11:Then roll up from top to bottom.
Step12:Put it in the toast box.
Step13:Put it in the oven. Put about 45 degrees of hot water under it. Ferment at 30 degrees. Humidity 85
Step14:Ferment until the mold is full. Please ferment the toast with the middle cover until the mold is full. At eight, I've had some hair. Look at my finished product drawing. The hole of the organization is a little big because it reaches the full eight.
Step15:Put it in the lower layer of the pre heated oven. Heat up and down 170 ℃ for 30 minutes.
Step16:After baking, demould and put it on the grill to cool.
Step17:Then you can eat it. If you don't eat it, it's recommended to seal it and put it in the refrigerator for freezing, because the bread will start to age slowly from the moment when it comes out of the oven. If you want to keep bread sof
Cooking tips:There are skills in making delicious dishes.
