Chinese Food
Hokkaido milk toast
(82779 views)As the most basic bread in western countries, milk toast bread has the same sense of existence as our rice noodles. It is an essential basic food every day. The recipe of this time is the prevailing Asian milk toast. The reason why it is called Hokkaido is that the unique wheat flour and milk of Hokkaido were named at the beginning of production. After a series of improvements, many bakeries around the world call the puffy and soft milk toast toast Hokkaido toast. The recipe makes a long strip of bread.
Cooking ingredients
Cooking Steps
Step1:Spread butter evenly on the inside of the toaster. Set aside. Mix cream, milk and condensed milk together. Set aside. First, pour the dry material in raw material a into a large container. Be careful not to put yeast together with salt and sugar at the beginning.
Step2:Pour in the milk cream mixture.
Step3:Mix the material with a wooden spatula and knead it into a dough with clean hands.
Step4:Pour the dough on a clean, slightly floured surface. Put the butter and sugar in material B on the top. Wrap it and start kneading.
Step5:At first, the dough will be very sticky. But after repeated rubbing and beating, the dough will produce fascia.
Step6:Knead until the dough is soft and smooth. It can pull out the thin and tough film as shown in the figure. Also known as the expansion stage. About 15 minutes. This step is to make the essence of bread, so be patient. If it's very sticky at first, you can dip a little flour on your hands.
Step7:Put the dough in a clean container with a little butter inside. Cover it with a layer of plastic wrap or a clean wet rag. Put it in a dry room temperature and let it ferment to twice the original volume. According to the different temperature, it will be about 23 hours.
Step8:If you poke your finger into the back of the dough, it won't rebound easily and the fermentation is finished.
Step9:Take out the fermented dough and put it on a clean and slightly floured surface. Beat out the big air in the dough and help it to drain the air.
Step10:Divide the dough into three equal balls. Put the seal aside.
Step11:Gently cover the top with a layer of plastic wrap. Leave it at room temperature for 1520 minutes.
Step12:Knead each ball into a cone by hand.
Step13:Use a rolling pin with a small amount of flour to roll it into a long strip.
Step14:Roll up as shown.
Step15:Close up and put it in the buttered toast. Cover the top with a layer of plastic wrap. Put the toast in the dry room temperature and ferment for 12 hours until its volume expands to 3 / 4 of the toast.
Step16:Brush the egg liquid over the toast before baking. Preheat the oven to 180 ℃. Put the toast in the preheated oven and bake for 3540 minutes. Turn the toast mold half way to make sure the color is even.
Step17:Well don
Step18:
Step19:
Step20:
Cooking tips:Kneading is the essence of making bread. It is also the most important step to determine the taste of a piece of bread. The fuller the dough is kneaded, the more flexible the bread will be. When kneading, the gluten in the protein contained in the flour will be awakened, and the bubbles of carbon dioxide generated by yeast will be orderly stretched into bundles of filaments. This is the skeleton of bread. If the kneading is not enough, the final product will be flat and thick. The air feeling of bread will be lost. I usually set a stopwatch and play a song at the beginning if I knead the dough by hand. Generally, after 3.4 songs, the dough is almost kneaded. There is a way to detect. Pull a small lump of surface down. Use your hand to gently pull it into a thin transparent sheet like paper. Also known as the expansion stage. If you can stretch it easily, it means that the dough is almost kneaded. Otherwise, you have to work hard for a while. There are skills in making delicious dishes.
great! learned!
Hokkaido milk toast is great