Hokkaido Chinese Toast

Overview

This is 70% Chinese toast, based on the recipe of Miss Natural Gas, Love and Freedom, thank you for sharing it selflessly. The recipe is for one 450g toast. The flour is Queen's Japanese Toast Flour, which absorbs a relatively large amount of water. Be sure to save water when making it for the first time and add as appropriate‼ ️ I basically finished a bag of flour, weighing 50 kilograms, before I had the courage to come up with a recipe. This is a basic dough that can be transformed into many sweet breads. By adding T55 and T150, you can make small soft rolls with different flavors. I will slowly explore it and share it later.

Tags

• staple food
• japanese food
• butter
• high gluten flour
• sugar
• whipping cream
• yeast
• milk
• protein
• salt
• water

Ingredients

Steps

1. 1 Knead the high-flour milk yeast protein evenly, let it sit at room temperature for half an hour, preferably 28 degrees, and then refrigerate it in the refrigerator for 12-15 hours until it becomes honeycomb-like. It's hot now, the temperature in my kitchen is 32 and the humidity is 63, so I put it in the living room, about 27-28 degrees. If it's winter, I'm afraid I'll have to rely on heating.

   

2. 2 Cut the medium-sized dough into small pieces, add sugar and light cream, and knead slowly first. Until mixed, add flour, water and knead at medium speed. The original recipe asked for half an hour of rewarming, but I never waited and cooked it as soon as I took it out of the refrigerator because the temperature in the kitchen was too high and I was afraid that the noodles would be too hot after mixing.

   

3. 3 When the dough is sixty-seven times gluten-free and the dough can be stretched, add salt + butter until the dough is completely out of the dough. This dough is the chewiest among the types of bread I know how to make. The dough does not stick to the pot or hands, and it is full of vitality, haha.

   

4. 4 Then gather the dough and let it ferment. 28 degrees is appropriate and the humidity is 75. I don’t have a fermentation box, so I sprayed some water on it, put a lid on it and let it ferment without a lid and covered with plastic wrap.

   

5. 5 Temperature room temperature, 28 degrees, first fermentation. Ferment for about 1 and a half hours until it is 2-2.5 times in size. Dip your hands in a small amount of water or flour and make sure it does not shrink or shrinks slowly (basically no shrinkage).

   

6. 6 Divide the amount into 4⃣️ portions, roll into balls, cover with plastic wrap and rest for 15 minutes.

   

7. 7 Can also be divided into 6 portions.

   

8. 8 Press flat to exhaust.

   

9. 9 Roll it into an oval shape, pay attention to press down the small bubbles on the edge.

   

10. 10 Roll into a tube shape and rest for 10 minutes.

    

11. 11 four

    

12. 12 six

    

13. 13 It is completely relaxed and easy to roll into long strips. If there are still air bubbles on the edges, press them to pop them.

    

14. 14 Roll it into a roll from top to bottom, about 2.5-3 turns, don't be too tight, try not to exceed three turns. The lower edge is slightly thinner.

    

15. 15 No need to oil the non-stick toast mold.

    

16. 16 If your mold is non-stick, brush it all over with melted butter.

    

17. 17 The humidity is 85, the temperature is 38 degrees, and the temperature is 80% full. I don’t have a fermentation box, so I put a cup of boiling water in the oven and heated the water every 20 minutes, about 4⃣️0⃣️ minutes.

    

18. 18 six

    

19. 19 Heat the oven to 180 degrees, middle and lower racks, for 40-45 minutes. After about 🔟 minutes, cover with tin foil to prevent the color from being too heavy. My oven is small and weak, so I bake 2⃣️ pieces and 2⃣️ pieces. For reference, Panasonic 32 liters, the last fire is 210 degrees, and the temperature in the furnace is 180 degrees.

    

20. 20 You can brush egg + milk on the noodles, it will be very bright and attractive.

    

21. 21 Relatively speaking, 3⃣️ portions are higher than 2⃣️ portions.

    

22. 22 3⃣️It may be a bit crowded, hoho

    

23. 23 It's high just by looking at it.

    

24. 24 I have used Xinliang, Roman Legion, and American gold to make this toast, and they all draw, but the water absorption is about a small amount. The queen's dough is in the best shape. I ordered a bag of neon, but it hasn’t arrived yet, so I made a report.

    

25. 25 Very well organized.

    

26. 26 Can tear out large pieces.

    

27. 27 Disguise yourself as private chef bread and give it away. More than one of my friends can eat half of it at one time, including the beautiful girl who has lost weight. Many people said that they haven't eaten so much bread in a meal in ten years. Well, I will take it as a compliment.

    

28. 28 Matte small P-shares

    

29. 29 In contrast

    

30. 30 Perfect little PP

    

31. 31 Note: It's summer, you can put 2⃣️ grams of yeast. If you use a bread machine or chef's machine to knead the dough, try to use cold water, and refrigerate the stainless steel bucket in advance to control the dough temperature below 28 degrees.