Soft to The Extreme, Wonderful Bread-----nakakin Hokkaido Toast

Name: Soft to The Extreme, Wonderful Bread-----nakakin Hokkaido Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 9g White sugar; 3g yeast; 96g milk; 84g Light cream; 21g protein; 6g butter; 4g salt; 18g milk powder

by sunshinewinnie

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Although the bread has been made many times, it is the first time for the middle seeding method. I always felt that the middle seeding method was more troublesome, so I always used the direct method. This time I tried the middle seeding method, and it really had an unexpected and wonderful feeling. The important thing is that the aging speed of the bread made by the Chinese method is slower than that of the direct method. Although the bread made by the direct method before has a good taste when it is baked, it obviously feels that the bread has begun to harden the next day. Of course, the taste is much worse, and the bread made by the Chinese method is still very soft when eaten on the second or even the third day, and it feels really good.

The taste is classic. This bread is really good. I made it three times in a row. I didn’t take a good photo in the first two times. The first time was because it was badly eaten as soon as it came out. The second time was because of the reality. It was too soft and I didn't know the state. I still treated it like the old bread. I tore it savagely. Then I went to get the camera. I just took the camera and found that the bread was lying down, so I had to give it up.

Because my kitchen scale can only be accurate to the gram, I changed the formula a little bit, and the final product is a bit higher in the middle, and the color is slightly darker, but in general it is quite satisfactory. "

Ingredients

Soft to The Extreme, Wonderful Bread-----nakakin Hokkaido Toast

1. Mix material A and knead until smooth.

Soft to The Extreme, Wonderful Bread-----nakakin Hokkaido Toast recipe

2. The dough is fermented to twice its size, and it can be fermented directly or refrigerated.

3. Tear the fermented dough into large pieces, and knead with ingredient B except butter until it is elastic.

4. Add butter and knead until the film is formed.

5. The kneaded dough rises for 10 minutes. Divide into three equal parts, knead and relax for 15 minutes.

6. Roll out the loosened dough, roll up 2 circles, and relax for another 10 minutes.

7. Roll out the dough again, roll it up, pinch it tightly at the end, and put it in a toast mold for fermentation.

8. Spread the dough until 8 minutes full, brush with egg wash, sprinkle with sesame seeds, and bake in the oven.

9. The softness is extremely soft. The most important thing is that this softness can be maintained for a long time.

Tips:
Middle-type dough material A: 300 grams of high-gluten flour, 9 grams of fine sugar, 3 grams of yeast, 96 grams of milk, 84 grams of animal fresh cream, 21 grams of protein, and 6 grams of butter

Material B: 24 grams of protein, 45 grams of caster sugar, 4 grams of salt, 1 gram of yeast, 18 grams of milk powder, 6g of butter

Baking: Lower level of the oven, 180 degrees, 30 minutes

1. The fermentation of medium type dough can be refrigerated or directly sent. I almost always refrigerate and add directly, because after 20 hours of refrigeration, I feel that the dough is not big enough, so I put it at room temperature for a while. , In short, it can be sent to 2-2.5 times larger.

2. This toast grows very tall, I think it will be enough to ferment the toast mold to 7 minutes full next time.

3. The egg white in the formula can also be used with whole egg liquid, but with egg white, the tissue will be more elastic.