100% Chinese Hokkaido Toast

Overview

I've been thinking about this recipe for a long time, but I haven't put it into action. The reason is that my oven has always felt that the heating is not very uniform recently, and there are often problems with the surface of the toast, but I can't resist the temptation of this creamy toast, so I finally started it today. 100% medium-sized, as the name suggests, the difference from ordinary medium-sized is that all the flour is in medium-sized. Due to the long fermentation time and the mixture of butter and milk, the toast is very soft and fragrant after being made. In order to make this toast authentically, I did not change the original recipe and copied it completely. Although the oven temperature is still uneven, resulting in uneven coloring on the top of the toast, this toast is really delicious.

Tags

• baking
• butter
• high gluten flour
• milk powder
• sugar
• whipping cream
• whole egg liquid
• yeast powder
• milk
• protein

Ingredients

Steps

1. 1 I have prepared the raw materials and bought the whipped cream a long time ago, but I haven’t made it yet and just started using it today.

   

2. 2 Make the middle type: put all the liquid in the main ingredients into the bread machine, and add the butter after softening

   

3. 3 After putting the flour and yeast powder, start a dough mixing program and knead it into a dough,

   

4. 4 Put it into a medium and let it ferment at room temperature for an hour. Place it in the refrigerator and continue fermenting for about 15-18 hours until it doubles in size.

   

5. 5 Put it into a medium and let it ferment at room temperature for an hour. Place it in the refrigerator and continue fermenting for about 15-18 hours until it doubles in size. At this point, the medium seeding is complete.

   

6. 6 Main dough: Tear the medium-sized dough into small pieces and put it into the bread bucket again, and put all the ingredients in the raw material into the bread machine

   

7. 7 Start a dough kneading program and knead the dough until it is fully expanded. You can pull out the glove film

   

8. 8 Then continue to ferment until the dough doubles in size.

   

9. 9 Take out the fermented dough, cover it with plastic wrap and let it rest for 15 minutes

   

10. 10 Roll it out into a long piece and roll it up from one end

    

11. 11 Then roll it into a long piece,

    

12. 12 Roll it up, about 2 and a half times

    

13. 13 Put into toast mold

    

14. 14 Keep warm and moisturized and ferment until 80% full, brush with whole egg wash

    

15. 15 Baking: Preheat the oven to 170 degrees for 3 minutes and bake for 40 minutes. After baking for about 15 minutes, cover with tin foil and continue baking. The baked toast should be unmolded immediately and allowed to cool.

    

16. 16 Let cool and slice into slices. The texture is good.

    

17. 17 Let cool and slice into slices. The texture is good. The drawing effect is also very good, but I forgot to take a picture of the drawing. In this broken picture, you can see the natural texture of the toast, which is very good. The key is that this toast is very soft and extremely delicious.