Chinese Food
Japanese Basic milk flavor toast
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I've been nagged by my partner dolphins that the photos I took are terrible, so I baked toast last night and took five photos in the afternoon. Actually, uncle Liang thinks his progress in taking photos is quite great. Do you believe that you can turn over my previous works Well Forget it or don't turn it over. You'll hate me However, I spent two hours to take such pictures that I felt satisfied with my professional friends and felt reluctant under the repeated stimulation and encouragement. Although Liangshu really tried his best to move forward, he needed to bring help and positive energy to himself. He had friends who were worth learning from or constantly forced your growing rivals to touch the oven for the first time and live broadcast for the first time I've met a lot of people in this competition. Some of them have gone their separate ways. Some of them are still walking together. Anyway, I'd like to thank you for your help and support. I remember the time when we were together. At midnight, our family was quiet
Cooking ingredients
Cooking Steps
Step1:There is no Japanese toast powder in the ingredients collection. High gluten flour can be use
Step2:Mix the water with yeast solution and put it into malt essence for melting. If there is no yeast solution, it can be added to 6G with water instead of yeast
Step3:Mix milk, cream and egg yolk, sprinkle with yeast, let stand for 5 minutes, decompose all materials except butter and salt. Pay attention to sugar and yeast contact
Step4:Beat the dough to a medium speed until it has film and gluten and add butte
Step5:Whisk at medium speed to fully absorb butter and add salt. Whisk at high speed until dough reaches full expansion stag
Step6:Roll the dough and spread it for 27 ℃ and 75 ℃ and ferment for 45 minute
Step7:Divide the dough into 6 parts, round it 27 degrees, 75 degrees, and relax for 15 minute
Step8:Roll the dough flat 27 degrees 75 humidity relaxation 20 minute
Step9:Roll open and roll into the toast mol
Step10:30 ° 75 humidity fermentation for about 90 minutes until the eighth full cove
Step11:Heat 210, heat 220, bake for 35 minutes, keep the whole toast box in the center of the ove
Step12:Strictly speaking, the toast on the left side is unqualified because it's too full, which causes the four corners to be at right angles. The reason is that the dough is too big after a little fermentation time
Step13:Light milk fragrance, slightly sweet and sof
Step14:It's a very suitable toast for ja
Step15:Very hard to take photos ha h
Step16:I hope you like i
Cooking tips:This kind of toast is made in almost every bakery in Japan. I have read many master books. Almost all of them have this kind of toast, but the recipes are different. I have copied each of them, and they have different emphases and flavors. Therefore, I converted some unique Japanese ingredients into common materials for home baking, and added my own understanding of this kind of toast Write out this formula for the finished product is satisfied with cooking delicious skills.
