Original Toast
1.
Ingredients: Jinshan Japanese toast powder, sugar, milk powder, high-sugar-tolerant yeast powder, butter and salt
2.
After mixing the water and high-sugar-tolerant yeast powder in the medium type dough, knead the dough together with the toast powder and leave it in the refrigerator to ferment for about 10 hours. The dough expands as shown in the figure.
3.
Tear the medium dough into small pieces and add it to the bread machine, add the ingredients except salt and butter in the main dough to the bread, add 26 grams of water, start the bread machine, and form a dough
4.
Add salt and continue to stir the dough
5.
When the dough appears gluten, add butter softened at room temperature and continue to stir the dough
6.
When the dough can be pulled out of a relatively strong film, you can arrange the dough and put it in a basin, and it will be proofed at room temperature. I have heating in my home, so it’s ok to put it at room temperature. If there is no heating, you can put it in the oven and use the fermentation function to wake up.
7.
When the dough expands to twice its size, dip your fingers in dry flour and poke the dough. There is no shrinkage or collapse, indicating that the fermentation is complete.
8.
Move the dough to the panel and ventilate, divide it into six equal portions (the amount of two toast boxes), and let stand for 5 minutes
9.
Take out a dough, roll it out, fold it up and down, roll it out, and then fold it like a quilt, and then make the other dough in turn
10.
Put it in a toast mold to ferment, prepare a bowl of hot water to increase the humidity, I put it in the oven to ferment
11.
When the dough is about eighth full, take it out and preheat the oven. After preheating, put it in the lowermost layer of the oven. Bake for 18 minutes, change to 160 and lower for 165. 10 minutes, ready to eat
12.
Very beautiful toast without egg wash
13.
It's out
14.
You can put it in a fresh-keeping bag after drying it to hand temperature
Tips:
The temperature of the oven should be set according to the actual situation of your own oven. The Jinshan Japanese-style toast flour I use has different bread flours and different water absorption. Water needs to be added in small amounts multiple times to ensure that the dough is soft and hard to meet the requirements. For the toast mold, I used Xuechu's rose gold non-stick toast mold. When baking bread, pay attention to the color on the top, and if necessary, cover with baking paper to prevent the top from being too dark. I made two toasts. If I only make one, the amount can be halved.
