Hokkaido Toast Direct Method

Name: Hokkaido Toast Direct Method
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 270g High-gluten flour; 30g Low-gluten flour; 100g milk; 35g Whole egg liquid; 80g Light cream; 40g Sugar; 4.5g salt; 15g milk powder; 5g Instant dry yeast

by Jing Ruo Fan Hua

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

In order to ensure the taste and extend the shelf life of commercially available toast bread, improvers and preservatives are generally added. Can you make toast at home? Of course the answer is yes! Toast bread is not complicated to make. It’s just that the fermentation time is longer. It’s more difficult to arrange the things to be done. You can do a lot of things with the fermentation time, and you can harvest a healthy and delicious bread made by yourself. Happy but not for? 100% medium-grained Hokkaido toast is very popular in the baking circle. The so-called medium-grained bread will be softer than the direct method, and the aging time of the bread will be slower. But considering that novices will encounter many difficulties in bread making, we will simplify the steps in this article, use the direct method to make, control the temperature and state of the dough, and the toast will be as soft and delicious as it is baked!

The zero-failure recipe for baking Xiaobai-Hokkaido Toast Direct Method Reference Weight: 450g toast box, suitable for making Yamagata toast

Ingredients

Hokkaido Toast Direct Method

1. Mix all the materials and knead to the fully expanded stage, and pull out a thin and non-breakable film, commonly known as glove film (in order to control the temperature of the dough, use ice in summer and warm in winter; liquid materials in the formula, such as The amount of milk can be reserved, according to the air humidity and the water absorption of the flour as appropriate, the dough is soft and elastic but not sticky)

2. Cover the lid and leave it in a warm place to ferment to 2-2.5 times the size. Dip your fingers with flour and poke holes in the middle of the dough, so that it does not collapse or rebound quickly (collapse indicates over-fermentation, rapid rebound indicates insufficient fermentation)

3. Exhaust the fermented dough, divide it, divide into 3 equal parts, round, cover with plastic wrap and relax for 15-20 minutes

4. Roll the loose dough into an oval shape

5. Roll up from bottom to top, pinch tightly

6. Do it in turn, cover with plastic wrap and continue to relax for 15-20 minutes. The purpose of slack is to let the dough relax and forcibly roll it out, causing the dough to burst during the final fermentation and baking.

7. Roll out the loose dough again and thin the bottom edge

8. Roll up from bottom to top, pinch tightly

9. Prepare them one by one, put them into the toast box, and put them in a warm and humid place for the final fermentation. The temperature will be 38 degrees and the fermentation will be 8-9 minutes full. Specific operation: put the fermentation tank in the fermentation tank, and put the fermentation tank in the oven, select the fermentation function, set the temperature, and put a pot of hot water on the bottom to provide humidity

10. Preheat the oven in advance, put the last fermented dough into the oven, 170 degrees, bake 40-50 minutes (the temperature time is for reference only, depending on the temperature of your own oven, Yamagata toast needs to be added after baking for about 10 minutes Cover with two layers of tin foil), remove the toast from the mold after it is out of the oven, and wrap it in plastic wrap after it is allowed to cool in the grill. If you don't eat it temporarily, you can slice it and store it in the freezer, and take it as you eat. Bread cannot be refrigerated, refrigerated, refrigerated, refrigeration will accelerate the aging of bread, remember.