Health benefits
Butter: low protein
Ingredients
Medium dough: high-gluten flour ( 300g ) | Medium seed: yeast ( 3 grams ) |
Medium: water ( 200g ) | Main dough: white sugar ( 18g ) |
Salt ( 6 grams ) | Milk powder ( 14g ) |
Butter ( 15g ) | Water ( About 8 grams ) |
How to make 100% Chinese Yamagata Toast
1. Mix the medium ingredients and mix well.Just form a group.Ferment until 2.5 times in size.
2. Add all the ingredients except butter and knead until it can be pulled out Add butter to a large thick film (it will be a little sticky, don't add flour) and continue kneading until complete.
3. Divide into two parts and roll into a round shape.Relax for fifteen minutes.Dip your hands with some olive oil and roll the dough into a long strip, roll it up, then roll it out into a strip and roll it up from top to bottom.Put into mold.
4.Put it in the oven and put a large bowl of boiling water at the same time.Increase temperature and humidity.Ferment until the mold is nine percent full.
5. Preheat the oven to 190 degrees.Bake the bottom layer for about 45 minutes.Cover with tin foil when coloring occurs.Take it out immediately after baking and let it cool on the grill.
Tips
Medium dough will be sticky, so avoid adding flour.It's much better when you add butter.When shaping, you can apply a little olive oil on your hands and chopping board to help shape.
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