Chinese Food
Japanese toast
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All kinds of delicious. Sweet and salty white toast is the most common and popular bread in our life. But recently, the hot Japanese raw toast looks like ordinary white toast, but its taste is better. Its outer skin is thin and fragrant. The inside of the toast organization tastes warm and moist. It has soft milk fragrance and mellow honey fragrance after baking. It also has the sweet and wheat fragrance of condensed milk. People can't put it down once they eat it. No wonder there are always long lines in front of the shop selling raw toast. Sheng of raw toast is the same as Sheng Qiao. It means fresh and natural in Japanese. When making raw toast, you don't need to prepare yeast seeds in advance. It's still soft after being stored at room temperature for a few days. It won't have dry and hard edge of toast. It's very suitable for lovers to learn how to make toast. Let's take a look at the practice. ——————The marked quantity can be used to make two pieces of 450 g toast (with cover). The mold used is the 450 g toast box of the chef. Smooth surface and wave
Cooking ingredients
Cooking Steps
Step1:Prepare all kinds of materials. Slice the butter and soften it at room temperature. Because different flour has different water absorption and protein content, if you use other flour, please adjust the dosage according to the dough status.
Step2:Noodle mixing - pour the Japanese toast powder, skimmed milk powder, salt, cream, condensed milk and honey into the mixing tank of the chef. Then pour in clean water at room temperature. Mix well with k-oar at low speed. Add fresh yeast (or yeast powder) and mix into the dough. Tip - because cream and condensed milk are usually kept in cold storage, room temperature water can be used when mixing noodles. At this time, the dough temperature should not be lower than 16 ℃, which will affect yeast fermentation. The dosage of fresh yeast and yeast powder is generally 4-1.
Step3:Change the chef's hook, adjust it to high speed, and beat the dough to 50-60% of the gluten, that is to say, it can pull off the thick film, but the fracture edge is zigzag.
Step4:At this time, pour in white sugar. First stir it at a low speed. Let the sugar stick to the surface of the dough. Then stir it at a high speed until the sugar and the dough blend. You can't feel the granularity of the sugar. Pour in the softened butter.
Step5:First, stir at a low speed until you can't see the butter block, and then beat at a high speed to 90% of the tendon. That is to say, you can pull out the smooth and thin glove film and finish it. Tips - the gluten can be applied to 90% of the gluten. Otherwise, it will be easy to fill the mold when baking. There will be no round corner and golden line.
Step6:Roll the dough and put it into the decanting box (or use the fermentation function of the household oven). Set the fermentation temperature to 28 degrees, humidity to 80%, and the first fermentation for 60 minutes. Tips - the dough temperature should not exceed 28 ℃ when starting the cylinder, so as to avoid the high temperature and early fermentation, which will affect the effect of the finished product. In order to keep the humidity, you can put a cup of hot water in the oven.
Step7:The dough is twice the size of the dough. Poke it with your fingers. There is a clear fingerprint. You can take it out. The first fermentation is over.
Step8:Divide the dough into four 240g dough. Simply rub the dough round and put it back in the hair box. Relax for about 20 minutes. The relaxation temperature is still 28 degrees. The humidity is 80%.
Step9:Take out the wake-up dough and roll it for the first time. Pat the round dough flat. Use a rolling pin to roll the long strip evenly from the middle.
Step10:Roll the smooth side down. From top to bottom. Roll the strip. Put it back in the wake-up box. Relax for another 20 minutes (warm the wake-up box
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Cooking tips:Preservation of toast - after complete cooling, slice, seal and freeze preservation. When you want to eat it, put it back in the oven and bake it again (spray a little water mist on the surface). Or steam it in a steamer for 3-5 minutes. You can restore the soft taste. Attention - cold storage will make starch age rapidly and affect the taste. There are skills in making delicious dishes.
