70% Medium Type Hokkaido Toast
1.
First make the middle seed: take 350 grams of high-gluten flour, 5 grams of yeast, 145 grams of milk, 75 grams of protein, and 4 grams of salt. Mix all the ingredients and knead them into a dough. After sealing, refrigerate and ferment for more than 17 hours. Take out the medium seed and cut into small pieces, stir and knead with the rest of the main dough ingredients (150 grams of high powder, 90 grams of fine sugar, 2 grams of salt, and 110 grams of light cream) until fully integrated, then add 35 grams and cut in advance The small pieces of softened butter are kneaded into a smooth dough again until a large film can be stretched out. After the dough relaxes for 30 minutes, ventilate, divide into 6 parts, and relax again for 15 minutes after rounding. (Remember to cover with plastic wrap)
2.
Roll the loosened dough into an oval shape, turn it over and roll it up, and continue to relax for another 15 minutes.
3.
Roll out the dough again, and at the same time you can press large bubbles with your hands, roll it 2.5 times, don't roll it too tightly
4.
Roll it up and put it in a 450g non-stick toast mold, and put it in a warm place for final fermentation.
5.
When the post is 8 minutes full, the sky is already dark. The dough under the light is a bit yellow when photographed.
6.
Preheat the oven at 180 degrees for 10 minutes, and bake the lower layer for about 38 minutes (when the surface of the toast starts to be colored, remember to cover with tin foil to prevent the color from becoming too dark.) After being out of the oven, pour it out and place it in a micro-heating bag for storage.
