Hokkaido Toast with Barley Green Sauce
1.
Medium seed: Golden image bread flour 175 grams fresh yeast 5 grams milk 73 grams protein 37 grams Put the ingredients in the medium seed into the bread machine, start the kneading program for 16 minutes and stop, and put it in a warm place for basic fermentation to about 4 times. Initiation and fall show ups and downs.
2.
After the middle seed is sent, it will be broken into pieces
3.
Put in 70 grams of flour and 40 grams of sugar
4.
3 g salt
5.
55 g whipping cream
6.
5g green barley juice main
7.
Knead to the expansion stage of pulling out the coarse film
8.
Add butter
9.
After kneading to the fully expanded glove film,
10.
Organize into groups
11.
Relax in a warm place for 30 minutes.
12.
⒋ After the loosened dough is taken out and vented, it is divided into 3 doughs, rounded, and relaxed for 15 minutes.
13.
Take a loose dough
14.
Roll it into a beef tongue and turn it over
15.
Roll it out again later
16.
Roll it up from top to bottom, be sure to roll it tightly.
17.
Cover with plastic wrap and relax again for 15 minutes
18.
Flatten the loose dough with the interface facing upwards and roll it out
19.
Roll up from top to bottom
20.
Roll tighter
21.
Place them in 450g non-stick toast molds at intervals, covered with plastic wrap, and ferment in the oven for about 2 hours.
22.
Fermented to 2 times or 8 minutes full, and the surface is brushed with egg liquid
23.
Put it into the preheated 175℃ oven, lower the upper and lower heat, about 30 minutes
24.
It will be demoulded immediately after being out of the oven, and the grilling net will lie on its side to dissipate heat, and it will be sealed and stored in a fresh-keeping bag after it is placed in a cool place.
25.
Finished product
26.
Finished product
Tips:
Xiaoyingzi's words:
1. The absorption amount of flour is different. Reserve about 10 grams of water in the main dough. Determine whether to add it or not according to the condition of the dough.
2. The temperature and time of baking still depend on the temperature and time that you are familiar with in your own oven. Each oven has a different temper and cannot be copied completely. It also depends on the size of the bread dough you are making. Larger ones will extend and small ones will shorten.
3. After baking for more than 10 minutes, observe the coloring situation. If the coloring is satisfactory, cover the tin foil in time to prevent the coloring from being too deep and thick, and the worst result is paste.
4. Also remind novices not to eat freshly baked bread, because the fermentation of the dough produces a certain amount of lactic acid bacteria and acetic acid bacteria, which can easily cause stomach upset. You can eat it when it is warm and cool.
5. The cold bread should be stored in a fresh-keeping bag or an airtight container. It can be stored at room temperature for 2-3 days. You can't put it in the refrigerator, but you can freeze it, take it out to warm it up when you eat it, and then put it in the oven to heat it up.
