Chinese Food
100% Hokkaido toast (toaster version)
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This bread is Fei Juan's recipe. It's very popular on the Internet. It can be said that after the trial, almost everyone will make it for the second time. Some even regard it as the only love . The first bread. No matter how humble. I always love it. It's not high enough. It doesn't matter. It's fresh out of the oven. It's delicious. It's Crispy on the outside and tender in the inside. It's also delicious when you take it out and tear it at the same time. I'm a man who doesn't want to be aggressive. Making bread. Just listening to fermentation twice, plus three hours + time, has scared me. So at one time I thought I would never play with bread in my life. Later, because of a bread machine, I became a bread controller. I was embarrassed to say more. The biggest problem of the bread made by myself is that it's aged fast because there is no additive. The bread made by direct method has a very bad taste the next day. So after making some bread, I lost my confidence. The sales volume is not very good, except for the first batch
Cooking ingredients
Cooking Steps
Step1:Material-a, Chinese species - 300g golden bread powder, 9g sugar, 2G yeast, 96g milk, 84g animal cream, 21g protein and 6G butter. B. Main dough - 45g sugar, 4G salt, 2G yeast, 18G milk powder and 24g protein. C. Butter 6G (note - many friends say that the water volume of this recipe is too large. Hold is not stable. It is true that different seasons, temperatures, flour and operation methods may cause different water absorption of flour. If it is found that it is impossible to form in the operation process, you can add a little high flour for trial. Then you can reduce the amount of milk at your discretion next time. As for the reduction, it depends on your actual situation . I can't give a unified answer. This recipe is quite suitable for bread making. If it is made with a 450g toast mold, it is recommended not to cover it. Or take part of it and put it in a small mold. Take it out in the middle of baking, because the amount of dough is a little large.
Step2:Material a is put into the bread machine. Stir until the dough is slightly smooth. No need to leave the film. (about 20 minutes).
Step3:Medium dough fermented to twice the size. (cold storage fermentation is about 18 hours. The maximum time is 72 hours. The longer the time is, the baked bread will be sour. There's another problem here. In winter, it seems that the dough in cold storage doesn't get bigger. In summer, it can easily grow larger. It's related to the temperature before putting the dough in the refrigerator. So in winter, let it stay in the warm place for a while, and then put it in the refrigerator for cold storage. If the dough is taken out the next day, it's found that the dough doesn't rise significantly. But the torn tissue is very soft and fluffy. Then It's OK.)
Step4:Tear the dough into small pieces. Mix with material B and stir until it is q-shaped
Step5:Then add the butter of material C (the dough looks very wet and soft, but it will slowly form and become smooth after adding the butter).
Step6:Continue to knead until smooth and filmy. Mix the medium dough and the main dough to the complete stage (about 40 minutes)
Step7:Take out the mixing knife of the bread machine. Put the dough into the bread bucket with a little round (try to put it close to the side as far as possible. In this way, the dough will have reaction force during fermentation, which is more conducive to fermentation and expansion.)
Step8:Then there's secondary fermentation. In winter, secondary fermentatio
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Cooking tips:Teacher Fei Juan said (excerpt) - ◎ touted Hokkaido style bread. Its strong milk flavor is usually added with milk powder or milk sauce. In fact, this formula has enough milk flavor. People who pursue strong milk flavor, please add a little milk sauce by yourself. The bread mixed twice will have soft tissue and long moisture retention. Protein in the formula. It's OK to use whole egg, but it's OK to use protein The tissue is more elastic. It doesn't rob the milk flavor. There are skills in making delicious dishes.
