Super Detailed and Perfect Handmade Method of Hokkaido Milk Toast
1.
I would also like to ask the moderator to tell me that I can’t change the name of the "main ingredient" in the ingredient list when I upload it. It should actually be called "medium dough". Okay, it’s not long-winded. This step is to remove everything except unsalted butter Mix of raw materials
2.
Just knead the middle kind of dough as shown in the figure, that is, knead it together. Then don't forget to add the last ingredient: unsalted butter.
3.
Fermentation at room temperature, some people will ask me if it takes too long, can I use other faster fermentation methods? I said of course. However, there is a small trick: the flavor of yeast will be richer after fermentation at low temperature for a long time. Although the fermentation time at room temperature is long, the flavor after fermentation is good.
4.
Look at the fermentation for 3 hours and 10 minutes. Isn't it a giant? That's it
5.
Now let’s start the mixing of the main dough and see how viscous it is and does not form a dough. This process must be fast, because it contains yeast powder and high sugar. If the process is too slow, it will affect the fermentation effect of the yeast in the later stage.
6.
In general tutorials, it is said to cut the medium seeds into small pieces and add them to the main dough. In fact, I did the reverse, adding the viscous main dough to the medium seeds. Let’s see.
7.
Isn't it a bit horrible? It was so miserable when I used to do 100% middle planting. The table, basin, and hands were all wet noodles, but now it's much better. Knead up
8.
At most 10 minutes, it’s like this, isn’t it cool?
9.
Look at the comparison photos of the hands again, the hands are also bare, there is no sticking of the dough
10.
Look at the state of the film that I haven't added butter, that's a good one
11.
Add butter
12.
Put it in the oven and ferment for 30 minutes with the fermentation function. Do you see the stainless steel plate on the bottom heating tube? There is hot water in it, so it can moisturize when fermented, how about it? Is this a good idea?
13.
Photos after 30 minutes
14.
Divide the dough into 4 parts, and after rounding, the film will relax for 15 minutes
15.
The following is a plastic surgery method, I will demonstrate one method, because the dough is relatively wet and soft, you can use a little bit of dry flour, just use the dumpling flour at home. First, press the dough into a cake shape with your hands.
16.
Use a rolling pin to roll out into an oval shape, mine is almost rectangular, hehe, this is more conducive to the next step
17.
Turn the bottom of the dough upside down, and then fold it up as shown
18.
Fold it again, it looks like this
19.
Turn it over again, press it slightly with the palm of your hand, and roll it out with a rolling pin. If you feel there is air in the dough, use a toothpick to deflate the air on the side, and pay attention to the upward side without any damage.
20.
Turn it over again, and take a look. We turned it over several times, 3 times, and rolled it up from top to bottom, as shown in the figure.
21.
Pay attention to the placement
22.
Put it in the oven and use the fermentation function to ferment. Note that the water in the bottom iron pan must not be lacking
23.
Remember the original look? This is what it looks like after 1 hour and 40 minutes of fermentation, ready to brush the egg liquid
24.
Brush the egg mixture, put it in the oven preheated to 200℃, adjust the temperature to 180℃, time 35 minutes, about 10 minutes after the start, when the top dough is found to be colored, open the oven door and cover a piece of tin foil on the toast To prevent the top from being burnt
25.
The finished product is out, and the air is filled with the smell of milk and the smell of baking dough, I am intoxicated
26.
Later, it was discovered that for the 25B Changdi oven, because the bread was too long, the top was still a bit too dark. Considering to make it, lower it to 170°C and extend the baking time for 10 minutes. The same effect should be achieved without blemishes. Okay, it's finally over, thank you everyone
