Chinese Food
Toast | Japanese rice raw toast
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It's a super soft raw toast. It's not the same as the outside toast. The bread is more fragrant. It's super delicious if you eat it empty. It's a magic cake. It has no milk flavor. But it has a rice flavor.
Cooking ingredients
Cooking Steps
Step1:Put the scalding materials into a small pot and cook until gelatinize
Step2:Put all materials except butter in a bowl. Separate salt and yeast
Step3:Add the milk and stir it into dough. Let it stand for 10 minutes before kneading
Step4:Knead the dough to a smooth dough. In the expansion stage, the dough can pull out the film gently. The film is in the shape of a gear with holes
Step5:Add butter softened at room temperature. Continue kneading
Step6:When the dough is kneaded to the expansion stage, the film can be pulled out. The holes in the film are relatively smooth. It can also be seen whether there are thin small bubbles on the surface of the dough. If there are thin bubbles, it is basically good. Knead it by hand for about 2030 minutes
Step7:Put it into the fermentation basin for 28 degrees and ferment for 6070min
Step8:It's almost 1.52 times the size of fermentation. It's done if you poke a hole with your finger and don't retract or collapse
Step9:Take out and press the dough to exhaust, and then divide it into 23 dough
Step10:Knead the round back cover and put on the plastic wrap to wake up for 20 minutes
Step11:Flatten the mouth downward, roll it in long strips, roll it up after turning over
Step12:Put aside and cover with plastic wrap for 15 minutes
Step13:Roll out for the second time. Roll out from top to bottom with the closing facing down. Roll up from top to bottom after turning over
Step14:Put it in the toast box. Leave the space in the middle
Step15:The second fermentation is carried out in an environment of 3538 ℃ and 70% humidity. The fermentation lasts for 1 hour. It can be seen that the fermentation is close to the full mold. It is almost 2cm away from the mold mouth
Step16:Cover the toast cover. Bake at 190 ℃ for 40min (because of the high moisture content. The time and temperature need to be adjusted according to the oven)
Step17:Take off the film immediately after being put out of the furnace. Air it on the cooling frame until it feels warm and hand warm, and then seal it for preservation
Step18:Finally, it can be sliced and eaten. It can be frozen and preserved for a long time. Before eating, take it out and reheat at room temperature. Then spray water at 180 ℃ for another 58 minutes. Or heat the pan slightly for eating.
Cooking tips:1. This bread has a high moisture content. Be prepared for psychology. Reserve some liquid during operation. Then adjust it according to the water absorption of flour; 2. It's better to knead the flour with a machine to avoid too sticky hands; 3. It needs patience when the fermentation is slow in winter. There are skills in making delicious dishes.
