Chinese Food
Charcoal yogurt Polish Hokkaido toast soft to bewildered breakfast bread
(111533 views)
My little girl's favorite Hokkaido toast bought charred yogurt yesterday, so we can try it together. The taste is so soft that we are at a loss, but there's another charred flavor. I really like Polish toast. It can effectively delay the loss of bread and water. Yesterday, an old friend said that the toast is so delicious after so many days, right? It's the contribution of Polish toast. It's a recipe for two cooks, black Kong 454g toast.
Cooking ingredients
Cooking Steps
Step1:First, make Polish seeds - put yeast in warm water below 40 ℃ for 2 minutes, stir well, put high gluten flour, mix well, cover with plastic film, ferment until the surface is bubbling. Don't over ferment and sou
Step2:Take a look at the internal organization drawing, which can be used directl
Step3:I'm used to doing this one night in advance, and putting the plastic wrap in the refrigerator to refrigerate overnight, and then it can't be more than 48 hours at most, and it will become sour
Step4:Hokkaido with Queen's Japanese toast is the bes
Step5:The following main dough is made according to the order except for butter and salt of flour liquid powder. Add the Polish milk, light cream, charcoal baked yogurt, egg sugar into the bread make
Step6:Add high flour yeast and knead quickly for 15 minute
Step7:Add butter and salt and knead quickly for 10 minute
Step8:Rub the glove fil
Step9:Knead the dough and put it into a bowl with a plastic wrap. The first fermentation is under the room temperature of 28 ℃. In summer, it's fast. In winter, it's slow. Look at the time when the dough is in good condition. If the dough sticks to the powder and pokes holes, it won't shrink. It means that the fermentation is completed. Don't over ferment, it will affect the second fermentation
Step10:Take out the dough as a whole, don't pull it, pat it gently and exhaust it. Divide it into 6 pieces, cover it with plastic wrap and relax for 1520 minutes
Step11:Take a dough and roll it up with bubbles to brea
Step12:Cover and relax for 5 minute
Step13:If there is any bubble in the long roll, it should be broken. It should not be too tight or too loose
Step14:Put it into the toast box for secondary fermentation at 75% humidity and 35 ℃ until it reaches 9 points ful
Step15:After 180 degrees of preheating, put it into the middle and lower layers of the oven, put it on fire 200, heat it 180, bake it 58 minutes, color it on the surface, cover it with tin paper, turn it to 180 degrees, put it on fire up and down, bake it 35 minutes
Step16:After baking, shake the hot air in the mould and put it on the side immediately to cool it thoroughly, then slice it or put it in the fresh-keeping bag
Step17:Fine organizatio
Step18:With mil
Step19:Tangen
Step20:It's delicious if you eat it without jam
Cooking tips:There are skills in making delicious dishes.
