Chinese Food
Toast mark - Japanese style raw toast
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Recently, a kind of toast is very popular. Everyone is a little curious. What is toast ? Emmm... A little muddled... Here's a brief introduction of what is raw toast raw toast because there is no egg in the production. The Japanese raw toast raw and raw chocolate raw have the same beauty, that is, the pursuit of the taste of the mouth. Compared with ordinary toast, raw toast has a softer taste. It has the aroma of honey caramel and mellow butter. It is moist, elastic, and easy to melt at the entrance. It's easy to leave your mouth. The softness of ordinary toast is far less than that of raw toast. In terms of taste, raw toast is more attractive and competitive. The price is also slightly higher than that of ordinary toast. Raw toast is the No. 1 bread of the year in Japan in 2016. It is included in the top 10 of the best toast in Japan. I've always wanted to make this kind of net red toast. It's been brewing for a long time. Today I finally pull the grass. As for the taste... It's listed in my regular toast menu anyway
Cooking ingredients
Cooking Steps
Step1:Put the soup ingredients into the pot. Heat on low hea
Step2:Stir while heating. Turn off the fire when the temperature reaches about 65 ℃ (it took several seconds to take photos due to one hand operation. There are particles in it
Step3:Stir until there is no particle. It is smooth and translucent. Place it in a low temperature environment for cooling. (it can be cooled by ice water or refrigerated
Step4:Weigh all materials except butter into the mixing tank of the cook machine (including soup materials prepared in advance
Step5:The cook machine first mixes the materials at a low speed, and then stirs them at a high speed until the dough hook is tough and the coarse gluten with toothed holes is added at this time.
Step6:Add the butter and stir at a low speed. Knead the butter evenly into the dough.
Step7:The final film is thin and strong, has good ductility and toughness, and the edge of the hole is smooth. The kneading process is completed.
Step8:Take out the dough and roll it. Control the surface temperature within 28 degrees. Low surface temperature can prolong the fermentation time.
Step9:Basic fermentation of dough at 2528 ℃ in the containe
Step10:Take out the dough when it is twice as large. Pat it gently to exhaust
Step11:Fold both sides in hal
Step12:Double on both side
Step13:Half fold complet
Step14:Turn it over and put it in the fermentation vessel for 20 minute
Step15:... in 20 minute
Step16:Divide the fermented dough into 6 small dough. Each dough is 180
Step17:After segmentation, directly roll and relax at room temperature for 20 minutes. Cover the surface with plastic film.
Step18:Take a loose dough and press it lightly. Roll the rolling pin from the middle to the top and the bottom to the both ends
Step19:Turn over. Widen and thin the low end. Roll up from top to botto
Step20:Roll each dough in turn. Relax for another 15 minutes
Step21:Roll for the second time according to the method of rolling for the first time. Roll from the middle. Do not pull hard
Step22:Growing tongu
Step23:Turn over. Roll up from top to bottom. Moderate technique. Not too tight or loose
Step24:Roll the remaining doug
Step25:Three in a toast bo
Step26:The second fermentation was carried out at an ambient temperature of 3538 ℃ and a humidity of 85%. (pay attention to preheat the oven in advance during the fermentation) when it is 8 minutes full, lightly press the fingerprint on the surface and slowly rebound. Bake in the preheated oven. Fire 130 degrees. Dow
Step27:
Step28:
Cooking tips:1. The recipe uses fresh yeast. Dry yeast is 1 / 3 of the quantity of fresh yeast. Please convert by yourself. 2. The dough in full stage can pull out thin and strong film, and has good ductility and toughness, and the edge of the hole is smooth. 3. The initial fermentation temperature is not more than 28 ℃, the secondary fermentation temperature is not more than 38 ℃, and the humidity is about 85%. 4. Preheat the oven before the end of the second engine. Do not wait for the oven to preheat before the fermentation is completed, which will lead to excessive dough fermentation. I use the three energy low sugar black toast box. It has fast heat conduction, even heating and easy coloring. So I need to reduce the baking time accordingly. Please don't ignore this detail. If I use the ordinary toast box (black flat or Jinbo), I need to set it according to the baking temperature time. 5. After baking, demoulding and cooling shall be carried out immediately 6. Camellia high gluten flour is used in this side. Therefore, the liquid volume shall be adjusted appropriately according to the environmental humidity and the water absorption of different brands of flour. 50 can be reserved
