Chinese Hokkaido Butter Toast

2024-06-26 23:01:25  Views 2 Comments 0

Ingredients

High powder (medium variety) ( 350g )
Milk (medium) ( 150g )
Egg white (medium seed) ( 75g )
Yeast ( Medium variety) ( 6 grams )
High powder (main Dough) ( 150g )
Sugar (main dough) ( 90g )
Salt (main dough) ( 6 grams )
Whipping cream (main dough) ( 110g )
Butter (main dough) ( 40g )
Egg yolk liquid ( a little )

How to make medium-sized Hokkaido butter toast

  • Illustration of how to make Chinese Hokkaido butter toast 1

    1. Mix all the ingredients and knead them evenly.The dough is a little hard and it will be tiring to knead it by hand.Leave it to the bread machine

  • Illustration of how to make medium-sized Hokkaido butter toast 2

    2.Cover and refrigerate for 17 to 19 hours.Fermentation time that is too long or too short will affect the quality of the bread.

  • Illustration of how to make Chinese Hokkaido butter toast 3

    3.The developed medium seeds are full of bubbles and are so big and woody.Yes

  • Illustration of how to make medium-sized Hokkaido butter toast 4

    4. Put in all the ingredients of the main dough (except butter) and knead slightly Form a ball

  • Illustration of how to make medium-sized Hokkaido butter toast 5

    5.Tear the risen Chinese seeds into small pieces and put them into the bread Knead the dough with a machine for 20 minutes.If you like to eat toast, a bread machine is recommended, it is very convenient

  • Medium Hokkaido Cream Illustration of how to make toast 6

    6.Put in 20 grams of butter and knead it for 20 minutes, and the film can basically be pulled out

  • Chinese Hokkaido butter spit Illustration of the company’s approach 7

    7.Put in 20 grams of butter and knead for 20 minutes.At this time, a thin film can be pulled out, which is a fully expanded state

  • Illustration of how to make Chinese Hokkaido butter toast 8

    8. Divide the kneaded dough into six parts, roll into balls and let rest for 15 minutes

  • Illustration of how to make Chinese Hokkaido butter toast 9

    9. Roll the dough into an oval shape

  • Medium-type Hokkaido butter toast Practice illustration 10

    10. Roll up, shape, and place in the toast mold.When placing, be sure to reserve space on the front, back, left, and right for shaping.

  • Illustration of how to make Chinese Hokkaido butter toast 11

    11. Place in a warm and humid environment for secondary fermentation, mountain-shaped toast (Uncovered) Serve until the mold is full, square toast (with the cover) serve until 8 minutes full

  • Medium size Illustration of how to make Hokkaido butter toast 12

    12.Preheat the oven to 170 degrees, put the mold in, bake at 170 degrees for 40 minutes.If making mountain-shaped toast, bake for 10 minutes and cover with tin foil

  • Illustration of how to make Chinese Hokkaido butter toast 13

    13. Take it out of the oven, demold it quickly, and place it on a drying net to cool.This recipe is 450 for 2 pieces.It is beautiful, tall and fragrant.Fragrant

  • Illustration of how to make medium-sized Hokkaido butter toast 14

    14.Another drawing effect picture

  • Illustration of how to make Chinese Hokkaido butter toast 15

    15. When cool to hand temperature, put the toast into a bag and seal it.This is to maintain the moisture of the toast.Important steps

Tips

Popularize what is the medium-sized dough method

The medium-sized dough method is also called the secondary fermentation method.It is a two-time stirring method, that is, the medium-sized dough is stirred first and allowed to ferment for a period of time, and then Mix with other ingredients to form a dough for bread.Because yeast is most afraid of sugar, salt, and grease.Therefore, the middle seeding method can make the yeast ferment well in the first dough seeding, so that the water can completely penetrate into the flour, increasing its water content.After the second stirring, all the air bubbles can be eliminated, achieving the effect of softness and fine texture.When making bread using the medium fermentation method, the temperature environment of the bread surface is very important.If the fermentation time is too long or too short, you will not be able to make delicious bread.Time and temperature are the most critical.The medium-crown dough rises quickly in the end, is large in size, soft, and ages slowly.It can be made well regardless of the skill of the maker, and the dough temperature and fermentation management can be very flexible
本文地址：https://food.baitai100.com/post/47953.html
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!

评论已关闭！