Yamagata White Toast

Overview

White bread version 1 of "The Apprentice Baker". After baking version 2 into a square toast, I decided to bake version 1 into a mountain-shaped toast with three peaks. A lot of its flavor comes from other ingredients rather than the flour itself. Although it can also be made using the sponge starter method (such as version 3), the amount of yeast and nutritional additions prove that this is a quick-rising dough, and its flavor mainly comes from the added nutrients rather than the fermentation process. So whether you use the direct or indirect method, it's one of the easiest breads to make. Moreover, it tastes great and is very versatile. Version 1 is especially suitable for making soft meal buns, hot dog buns or hamburger buns. Version 1 has 30 grams more flour than version 2. I patiently let it grow until it popped out of the toast box, and I kept wondering if it could grow a little taller. . . I didn't dare to push it hard, it felt like it was almost in the furnace. It's growing really well. Looking at it in the oven, I'm always worried that it will touch the baking tube. They are also very careful when they come out of the oven, lest they accidentally create a hole that cannot be repaired. I took it out of the mold and put it into a sleeping position, but I didn't know how to lift it up, so I simply let it sleep until it cooled down, then stood up and walked around. . . .

Tags

• baking
• children
• breakfast
• butter
• egg
• egg liquid
• high gluten flour
• milk powder
• sugar
• yumi
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Dough: 305g high-gluten flour, 5g salt, 18g milk powder, 24g sugar, 1 tsp dry yeast, 23g eggs, 24g butter, 185g water. Decoration: a little egg liquid, appropriate amount of rice

   

2. 2 Pour the dough ingredients except butter into the bread pan,

   

3. 3 Put it into the bread machine and start the dough mixing program,

   

4. 4 Stir into a uniform dough, add butter, and repeat the kneading process,

   

5. 5 Stir until the film can be pulled out.

   

6. 6 Place in a bowl for basic fermentation.

   

7. 7 The dough has doubled in size,

   

8. 8 Take out, divide into 3 equal parts, roll into balls, and rest for 20 minutes.

   

9. 9 Roll into oval shape,

   

10. 10 Roll up into a cylinder,

    

11. 11 Place in a toast box for final fermentation.

    

12. 12 The dough reaches the edge of the toast box,

    

13. 13 Brush the surface with egg wash,

    

14. 14 Sprinkle rice all over,

    

15. 15 Put it in the oven, middle and lower layers, heat up and down at 170 degrees, and bake for about 40 minutes.

    

16. 16 The surface is golden, out of the oven,

    

17. 17 Remove from the mold immediately,

    

18. 18 Let cool completely and stand up.