Hokkaido Meat Floss Toast
1.
Type of soup:
Water 60g
High-gluten flour 12g
Main dough:
High-gluten flour 240g
Sugar 36g
Salt 3g
Yeast 3g
13g milk powder
Whipped cream 40g
1 egg (about 40g)
58g milk
10g butter
Appropriate amount of pork floss
2.
Mix the high-gluten flour and water in the soup ingredients and stir evenly
3.
Heat on medium and small heat, stir while heating, to prevent the bottom from getting muddy
4.
Heat until the batter is thick and stir until the lines are out of the fire, cover with plastic wrap and cool to room temperature, set aside
5.
Put all the ingredients in the dough, including the cooled soup, into the cook machine and knead
6.
Knead until it is thick, add butter and continue to knead until it is fully expanded
7.
Put the dough in the basin and cover with plastic wrap for the first basic fermentation
8.
Fermented to 2 times the size, the finger sticky powder will not rebound or collapse
9.
Roll out and exhaust the fermented dough
10.
Divide the dough into 3 equal parts, cover with plastic wrap and let it rest for 15 minutes
11.
Take out the dough, roll it into a tongue shape with a rolling pin, then turn it over and roll it up
12.
After rolling, cover with plastic wrap and continue to relax for 15 minutes
13.
Take out the dough, close it down, continue to roll it out, turn it over, and put in the pork floss
14.
Roll it up and put it in a toast mold
15.
Put it into the oven for two times, the temperature is 35-38 degrees, about 30-40min, and it will be 8 minutes full
16.
Preheat the oven in advance, fire up and down at 180 degrees, and bake for 35 minutes (the baking temperature can be adjusted according to the temperature of the oven and the color of the mold)
Tips:
1. The amount of liquid in the dough is generally not to be poured all at once. It is necessary to reserve 10% of the amount, about 10-20g of milk, and then add it as appropriate according to the water absorption of the flour.
2. The fermentation time cannot be fixed, and the time needs to be adjusted according to the state of the dough. Room temperature, dough state, yeast activity, etc. are all factors that affect fermentation.
3. When making bread for the first time, please make it strictly according to the recipe, and do not change the recipe at will to cause failure.
4. The first serving temperature is 28 degrees, the reference time is 60 minutes, the second serving temperature is 35-38 degrees, and the reference time is 30-40 minutes. The fermentation time is for reference only, depending on the state of the dough.
