100% Medium Type Hokkaido Milk Toast
1.
Put all the ingredients of the middle species into the mixing tank, and the cook machine will put the wet ingredients first.
2.
After being beaten to a smooth dough, place it in a fermentation box to mark the position and time, and ferment at room temperature for about 1 hour, and put it in the refrigerator to ferment at low temperature.
3.
Fermented to about 3 times and took it out of the refrigerator. I fermented for about 42 hours.
4.
Tear off the seed surface, and the inside becomes a skin network, which means that the fermentation is successful and ready for use.
5.
Tear the seed noodles and add the main noodle ingredients except butter.
6.
The dough will not easily hook or stick to the cylinder during the initial noodle making. You can stop and use a scraper to clean it up as an aid.
7.
At the expansion stage, the dough can be pulled out of a large film but the edge of the hole is jagged.
8.
Add the softened butter at this time.
9.
Continue to beat to the completion stage, detect the elasticity of the dough and the natural holes when the film is stretched, and the edges of the holes are smooth. (When the dough leaves the tank, pay attention to observe and check the state of the dough at any time.
10.
When the whole noodle making is completed, the temperature should be kept between 24-27°C, not more than 28°C.
11.
Divide the dough into 8 portions, 4 portions per toast box.
12.
Round the divided dough, cover with plastic wrap and let it stand for about 15 minutes.
13.
Use the root of the palm to pat off the large air bubbles in the dough, and do exhaust treatment.
14.
Roll the rolling pin up and down from the middle.
15.
Turn the rolled dough over and use your fingers to open the bottom dough for closing.
16.
Use your fingers to roll up the dough naturally from top to bottom and close it.
17.
After the first roll is completed, cover with plastic wrap and continue to stand for about 15 minutes.
18.
Next, roll the dough a second time and vent the dough in the same way.
19.
The rolling pin is also rolled up and down from the middle in the same manner as the first rolling.
20.
Use your fingers to roll up the dough naturally from top to bottom and close it.
21.
The number of turns after winding is 2.5 turns.
22.
Put the dough into the fermentation box, and arrange the closing positions in the same direction.
23.
The fermentation tank is set to 26°C and humidity 70% to ferment to 8 minutes full.
24.
Put it in the middle of the oven preheated to 170℃ in advance, and bake for 40 minutes, (subject to the actual oven temperature) Changdi CRWF42NE automatic preheating system, no separate preheating is required.
25.
After the baking is completed, shake the mold out of the oven, buckle the toast on the side, and air until the hand warms the bag and seals it.
Tips:
1. The refrigeration time of medium-type dough in the refrigerator shall not exceed 72 hours, and the fermentation time is not controlled mainly by the state of the dough.
2. Don't exhaust excessively, just expel the big bubbles in the dough.
3. The intermediate proofing time should be grasped according to the actual situation, and it is advisable not to retract or extend too much.
4. The secondary temperature is the most suitable if the time allows for low temperature 32-34℃ fermentation.
5. After the baking is completed, remember to shake the mold, otherwise it will easily cause problems such as shrinkage.
6. After airing to hand temperature, seal it and pack it in a bag at room temperature for 3 days. It can be stored in cold storage for 1 week, and it can be stored in freezing for 1 month.
