How to make Japanese raw toast

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  1. Fresh milk 160, sugar 25, fresh yeast 9g Or mix 3g of dry yeast and let it sit for 5 minutes

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  2.Add one egg (45g) , 250g of cake flour, 25g of light cream (if there is no light cream, use 17g of yogurt or milk and 8g of butter), mix and knead until a thick film is formed, remove the mixer and seal together and put it in the refrigerator for an hour.

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  3.After an hour, take it out and knead it for three to four minutes, add 3g of salt and 20g of butter.(Solid butter that has been softened at room temperature cannot be used in liquid form.) This time, knead the dough in the third and fourth settings for about fifteen minutes, until the dough is no longer sticky, the bottom is smooth, the dough is in a ball, and the kneaded dough is moist.When you pull it apart, you will find a thin, transparent and flexible membrane.

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  4. Fold in half, wrap in a circle, and ferment until doubled in size, with flour on your fingers Poke a hole and it will be just right without shrinking or collapsing.

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  5. Take out the risen dough and deflate it

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  6. Divide the dough into three pieces, fold them in half and reunite them.I turned the basin upside down and let it rest for ten minutes

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  7. Apply a little oil on your hands, rolling pin, and kneading pad (I used coconut oil, butter lard All are OK), roll it out into a rectangular shape, flip it over, and fold both sides into the middle.If you try again, you don’t need to roll it out, just slightly flatten it out, fold it in half and wrap it into an oval.

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  8. Roll it out again, turn it over, press it slightly from top to bottom and put it into the toast box.Cover with a damp cloth, add water to the bottom plate, turn the heat to 0 and lower to 35 degrees, and bake in an oven at 30 degrees with a humidity of over 80

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  9. After fermentation until the dough is 2.5cm away from the edge of the mold, cover it and turn on the heat to 170 and lower to 190 to preheat the oven

• 10. Bake the low-sugar mold in the air oven at 150 degrees for 24 minutes, and bake the golden mold in the open furnace at 160 degrees and 180 degrees for 28 minutes.

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  11. Take it out of the oven, deflate the diaphragm, and slide it out.Each side will be golden brown.After cooling, the skin will become wrinkled.Keep kneading it.The texture can be torn and eaten