Chinese Food
Hokkaido Chinese toast (450g)
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Toast is also my father's favorite. He pursues the taste of food very much. The bread he made before is not soft enough. It's not as soft as the bread sold outside. I said that there are additives outside. He asked me to buy bread improver. But this is not a good thing. Baking by yourself is for no addition. It's said that the Chinese way of making bread is soft. I've always wanted to make big toast. I just received the mould from the chef today. Hurry to start. Who knows that my little oven is too short when I bake it. The toast mold is only 2cm away from the upper tube of the oven when I put it in. The mold can't be placed upside down. It has been tangled up for a long time about the baking time and temperature. After the second fermentation of toast, it will grow high when I bake it. It is actually put on the baking tube... You can see that the higher part in the middle is darker in color. Although it's painted with color I'll cover the tin immediately. Fortunately, the toast is really fragrant. It's very soft. It's obviously brushed. My father is satisfied. Tell me
Cooking ingredients
Cooking Steps
Step1:Making medium dough - pour yeast into warm milk. Add other ingredients of medium doug
Step2:Knead into a slightly smooth dough. Put it in a sealed box (or bag) and seal it. Put it into the refrigerator for cold fermentation for 1820 hours (about 4 degrees in my refrigerator).
Step3:After about 1820 hours, the dough fermented to about 22.5 time
Step4:Tear the middle seed into small pieces. Add all materials of the main dough except butter and salt. Make the butter and salt ready for use. (if the dough doesn't grow big, you can put the middle seed dough at room temperature for half an hour before putting it in the refrigerator to continue the cold fermentation; or the middle seed dough doesn't grow big after about 1820 hours of cold storage. Take the dough out of the refrigerator and continue the fermentation at room temperature to about 22.5 times
Step5:Knead all ingredients to the dough expansion stage. Add butter and salt
Step6:Knead the dough to the full stage, i.e. a large film with toughness
Step7:The dough is fermented for 10 minutes; the dough is divided into 3 equal parts. After rolling, the dough is relaxed for 15 minutes
Step8:Roll for the first time - press the dough with both hands to make it slightly round. Press to exhaus
Step9:Roll up about 11.5 turns. Relax for 10 minutes
Step10:Roll for the second time - use the exhaust rod to roll and press to exhaus
Step11:Roll up about 2.5 turns. Tighten the joint
Step12:Close up and down. Into the toast
Step13:Put the dough into the oven. Put a bowl of hot water next to it. Set the oven temperature to 45 degrees. Make the second fermentation for about 40 minutes
Step14:Dough is about 7.58 minutes full of mold (no more than 8 points). End of fermentation. Brush egg liquid on the surfac
Step15:Put into the preheated oven. 130 ℃ 45 minutes or so (the temperature and time are adjusted according to the actual situation). The dough will grow higher when baking in the oven. When baking for about 8 minutes, the bread will be colored. Immediately cover with tin paper. My little oven. The toast has been put on top of the oven. The first time to use a large toast mold, it is recommended not to cover it first. It is convenient to see the situation inside. Adjust the temperature and time in tim
Step16:When the bread is taken out, if the side and bottom colors are light, the bread will shrink and collapse or the bread will collapse, it means that the bread is not fully cooked. You can immediately put the bread back into the mold and continue to bake until it is fully mature. Take out the demoulding and put it on the baking net to cool. After cooling, slice and seal for preservation (more can be pu
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Cooking tips:The mould used is the non stick toast mould wk9054 for the golden corrugated sliding cover of the chef champagne. It is suitable for 450 grams of toast. The recipe is 450 grams of toast. There are skills in making delicious dishes.
