Teacher Fei Juan [100% Hokkaido milk toast] refrigerated fermentation recipe-Chinese Food-best chinese food recipes-cooking food

Teacher Fei Juan [100% Hokkaido milk toast] refrigerated fermentation

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The recipe comes from the very classic Hokkaido toast of teacher Fei Juan. The component is a 450g toast mold. Some time ago, I joined a group of bread. I fell in love with making bread. I also met some girls who like making bread. I'm very happy. I've only made toast twice before. It doesn't feel good. Maybe there is a defect in my own operation. Maybe the flour is not high enough here. There is no such soft and delicious feeling as you described. Last time I came back home with a kilogram of Golden Elephant flour. After several girls planted grass on toast, I decided to do it again. It's winter in New Zealand. Fermentation is very slow. I don't have a fermentation tank. So I didn't completely follow the operation of Fei Juan. Instead, I mixed the dough and fermented it at room temperature (only about 10 degrees in fact). Then I put it in the refrigerator overnight. The next day I took it out and had another day. At last, it came out at three in the morning. The next day, it was cut to take photos. Out of the knot

Cooking ingredients

(a) -:8

High gluten flour:250g

Cooking Steps

Step1:The mixture of high gluten flour 250g, fine sugar 7.5G, instant yeast 1.5g, fresh milk 80g, light cream 70g, protein 17.5g, butter 5g.

Step2:When the dough is kneaded, it is fermented at room temperature for about 1 hour (generally speaking, the room temperature is 2527 ℃). But my room temperature at that time was only about 10 ℃. So I put it on the electric blanket ~ and then put it in the refrigerator for fermentation overnight. *I think the Chinese dough is relatively dry. Maybe the flour has high water absorption. I have a little more milk. It's about 510g. You can decide whether to add it according to your actual operation.

Step3:Take it out to check the fermentation condition (I refrigerated it for about 12 hours). It still hasn't reached the ideal level. So take it out to room temperature and send it out again for a while. The ideal state is about twice the volume.

Step4:Knead the dough into small pieces. Add the main dough (b) material and elastic dough, then add (c) 5g butter and knead until the dough is out of the film. *I started with the chef's machine. I kneaded the back.

Step5:After waking up for about 10 minutes, the dough will be divided into 167g dough. After the air exhausts, the dough will be round and form a tight skin. After that, the dough will be covered with plastic wrap and relaxed for 15 minutes.

Step6:Next, roll. Take a dough and roll it into piece

Step7:Roll it up. Wake up for about 10 minutes

Step8:Open agai

Step9:Rolled up tail press thi

Step10:Put it into the mold for the last fermentation (I put it into the mold at 10 p.m.

Step11:Send it to 7.5-8 (it's a little bit more when I take this picture. I don't think it's enough yet

Step12:Send it to the preheated oven (about 160 ° 170 ℃). Bake for 3035 minutes.

Step13:Look at it expanding slowly. I'm a little nervous and happy

Step14:After baking, take it out and shake it twice to release it and let it cool on the sid

Step15:Torn organization char

Step16:Cut organization char

Cooking tips:In fact, I used to make bread occasionally. But when I came here, I always felt that New Zealand's flour is not strong enough to love making bread. I used to think that I knew bread very well. After I joined the group, I learned that my knowledge and understanding of bread can only be regarded as a little understanding. There is still a lot of room for progress and a long way to go. More and more people think that making bread is a very sacred thing, because there is life in it. It's very similar to wine. Different strains, different flour, different fermentation methods, fermentation time, etc. will have different degrees of impact on the finished product. Although I used to eat and watch European bags in school. I helped to weigh materials and help to make European bags. Sometimes I made European bags without rubbing. But it was still far from enough. If you have a chance, you have to study deeply. It's a long way to go. Let's sum up the toast I made this time. I think it's probably because the temperature of my noodles has been relatively low. So I kept it cold and fermented all night