Hokkaido Middle Kind Toast
1.
Knead the high-powder milk yeast protein evenly, let it stand at room temperature for half an hour, 28 degrees Celsius is appropriate, then put it in the refrigerator for 12-15 hours, until the honeycomb wire drawing state. It's hot now, my kitchen temperature is 32, humidity is 63, so I put it in the hall, about 27-28 degrees. If it's winter, I'm afraid it will depend on heating.
2.
Cut the medium type dough into small pieces, add sugar and light cream, and knead slowly. To blend, add high powder, water, and knead at medium speed. The original party asked for half an hour to warm up. I never waited, so I took it out of the refrigerator and made it because the temperature in the kitchen was too high, and I was afraid that the temperature of the noodles would be higher after mixing.
3.
The ribs will appear at six to seven points, the dough can be stretched, + salt + butter until the film is completely out. This dough is the most chewy among the bread types I can make. The dough does not stick to the hands and is vigorous, ha ha.
4.
Then gather the dough and leave it. 28 degrees is appropriate, and the humidity is 75. I don’t have a fermentation tank, so I sprayed it with some water.
5.
The temperature is room temperature, 28 degrees, the first fermentation. Ferment for about 1 and a half hours, to 2-2.5 times the size, dip a small amount of water or flour with your hands, and do not shrink or slowly shrink (basically not shrink).
6.
Divide equally into 4⃣️ portions, knead round, cover with plastic wrap and relax for 15 minutes.
7.
It can also be divided into 6 parts.
8.
Press flat to exhaust.
9.
Roll out into an oval shape, pay attention to the small bubbles on the edge to be pressed.
10.
Roll into a tube and relax for 10 minutes.
11.
Four
12.
Six
13.
The slack is completely easy to roll into a long strip. If there are bubbles on the side, press to break it.
14.
Roll it into a roll from top to bottom, about 2.5-3 turns, not too tight, try not to exceed three turns. The bottom is slightly thinner.
15.
The non-stick toast mold does not need to be oiled.
16.
If your mold is not non-stick, brush it over with melted butter.
17.
The humidity is 85, the temperature is 38 degrees, and it is eighty full. I don’t have a fermentation tank, I just put a cup of boiling water in the oven, and heat the water every 20 minutes, about 4⃣️0⃣️minutes.
18.
Six
19.
Heat the oven up and down 180 degrees, the middle and lower level, 40-45 minutes. After about 🔟 minutes, cover with tin foil to prevent the color from becoming too heavy. My oven is small, and 🔥 weak, 2⃣️ 2⃣️ bake. For reference, Panasonic 32 liters, the last fire was 210 degrees, and the furnace temperature was 180 degrees.
20.
You can brush eggs + milk on the noodles, it will be very bright and attractive.
21.
Relatively speaking, 3⃣️ servings are higher than 2⃣️ servings of noodles.
22.
3⃣️ may be crowded, roar
23.
Just look high.
24.
I have used Xinliang, Roman Legion, and American gold to make this toast. They will all draw silk, but the water absorption is about small. The queen's dough is in the best condition. I ordered a bag of neon, which hasn't arrived yet, so I made a report.
25.
Very well organized.
26.
You can rip out large pieces.
27.
Disguised as a private kitchen bread, give it away. More than one person of mine can eat half of it at a time, including the pretty chick who loses weight. Many people say that they haven't eaten so much bread on such a meal in ten years. Well, I will praise me.
28.
Matte small P shares
29.
In contrast
30.
Perfect little PP
31.
Note: In summer, you can put 2⃣️g of yeast. If you use a bread machine or a chef's machine to knead the noodles, try to use cold water, and the stainless steel bucket should be refrigerated in advance to keep the noodle temperature below 28 degrees.
