[super cooked fresh milk toast] - more than 80 hours to achieve the myth of no aging recipe-Chinese Food-best chinese food recipes-cooking food

[super cooked fresh milk toast] - more than 80 hours to achieve the myth of no aging

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This is one of the most representative toast trilogy of the famous baking teacher Fei Juan in Taiwan. The other two are 100% Hokkaido toast of Chinese species and 100% milk toast of alcohol . They are soft, waxy, delicious and aging free bread. This recipe. I collected it before. But it was troublesome at the first sight. So I didn't do it all the time. In fact, it's not that troublesome to operate. It's just that the waiting time is a little long. So two at a time is necessary. Otherwise, it's really wrong for the long waiting. This recipe is more light and fresh than Hokkaido. It won't age at all. It's always so smooth. It's amazing. The quantity in the recipe is two 450 g toast molds. If you only make one, you need to cut it in half. In addition, after mixing with the main dough, the amount of dough reaches 1000g +. The chef machine is OK. The bread machine is a little reluctant. In winter, the medium-sized dough is a test for the bread machine. So it is not recommended to hard

Cooking ingredients

Cooking Steps

Step1:In order to avoid that you can't see clearly, please paste the material again here. Here is 450 grams of toast * 2. If you only make one, please reduce it. (A) Hot seed dough fresh milk 35g; cream 15g; sugar 1.5g; salt 1 / 16t; high flour 35g (b) medium seed dough high flour 350g; yeast 1g; fresh milk 215; sugar 10g (c) main dough high flour 150g; salt 6G; sugar 60g; yeast 3G; enzyme 0 (not put); fresh milk 60g; egg 70g; Cream 50g note - the Taiwanese refer to butter.

Step2:Make hot seeds - cream, milk, salt, sugar boil. Pour in high powder and stir into a ball. Wrap the plastic wrap and cool for 18 hours.

Step3:Scald and tear.

Step4:Mix with medium grade materials.

Step5:It's enough to basically form a ball. Don't over stir (about 10 minutes).

Step6:After fermentation at room temperature for 60 minutes, refrigerated fermentation for 46 hours is limited to 72 hours.

Step7:Make the main dough. Tear the small pieces in the middle.

Step8:Mix and stir with the main dough material.

Step9:Add butter when kneading until extended.

Step10:Knead the dough to the full stage. Delay fermentation for 30 minutes.

Step11:Then divide it into six parts on average. Relax for 15 minutes.

Step12:Roll twice for exhaust shaping.

Step13:The final fermentation was carried out (temperature 36 C ° and humidity 70%). The fermentation lasted about 60 minutes.

Step14:Fermentation is finished. If you want to make flat top toast, you can send it to seven or eight points high (teacher Juan's note - no more than eight points is recommended. I accidentally passed it, so I made a mountain shape).

Step15:Preheat the oven. Put into the oven. 180 ℃. 38-40 minutes; or 160 ℃. 45 minutes.

Step16:It's frightening.

Step17:After coloring, cover with tin paper. After discharging from the oven, coat the top with butter while it is hot. After demoulding, cool it on the air rack until it is hand warm and bag. Slice after cooling completely.

Cooking tips:In winter, if the temperature is low, the toaster should be kept in a warm place as much as possible. If there is no such condition, the toaster can be blanched with boiling water before use. Some liquid materials, such as eggs and milk, should also be warmed up as much as possible in advance. In this way, the mixing will be more smooth. There are skills in making delicious dishes.