Name: Yamagata White Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 305g High-gluten flour; 5g salt; 18g milk powder; 24g granulated sugar; 1 tsp Dry yeast; 23g egg; 24g butter; 185g water; a little Egg liquid; Some Mimi

Yamagata White Toast

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

The white bread version 1 of "The Apprentice Baker". After baking version 2 into a square toast, I decided to bake this version 1 into a mountain-shaped toast with three peaks. "A lot of its flavor comes from other raw materials rather than the flour itself. Although it can also be made by the sponge starter method (such as version 3), the amount of yeast and nutritional additives prove that this is a fast-growing dough. The taste of glutinous rice comes mainly from the added nutrients rather than the fermentation process. Therefore, whether you use the direct method or the indirect method, it is one of the easiest breads to make. Moreover, it has a good taste and a wide range of uses. 1It is especially suitable for making soft meal buns, hot dog biscuits or hamburger biscuits."
Version 1 is 30 grams more flour than version 2, and I have the patience to let it grow until the toast box emerges, and I have been speculating whether it can grow a little higher. . . Didn't dare to let it grow hard, it felt like it was almost in the furnace. The growth is really good, watching it look like in the oven, worrying that it will touch the baking tube. It's also very careful when it comes out, I'm afraid that if you don't pay attention, you will press a pit that can't be repaired. Unmoulded into a sleeping position, but didn't know how to hold it up, and simply let it sleep until it cools down, then stand up and walk around. . . . "

Yamagata White Toast

1. Dough: 305 grams of high-gluten flour, 5 grams of salt, 18 grams of milk powder, 24 grams of sugar, 1 teaspoon of dry yeast, 23 grams of eggs, 24 grams of butter, and 185 grams of water. Decoration: a little egg liquid, appropriate amount of rice

2. Pour the dough ingredients except butter into the bread bucket,

3. Put it in the bread machine, start the dough mixing program,

4. Stir it into a uniform dough, add butter, and make the dough again.

5. Stir until the film can be pulled out.

6. Put it in a bowl for basic fermentation.

7. The dough has grown to double,

8. Take out, divide into 3 equal parts, spheronize, and relax for 20 minutes.

9. Roll into an oval shape,

10. Rolled up into a cylinder,

11. Put it in a toast box for final fermentation.

12. The dough grows to the edge of the toast box,

13. Brush egg liquid on the surface,

14. Shaman Yumi,

15. Put it in the oven, the middle and lower level, the upper and lower fire 170 degrees, bake for about 40 minutes.

16. The surface is golden, baked,

17. Demold immediately,

18. Stand up after cooling down completely.

Tips:
The water consumption can be increased or decreased according to the water absorption of the flour.
The fermentation time needs to be adjusted according to the actual temperature.
The baking time and firepower need to be adjusted according to the actual situation of the oven.
You can use sesame seeds instead of rice.