1. Prepare the ingredients
2. Pour Jinshan Japanese toast powder and milk powder into the bucket of the chef's machine
3. Pour milk and eggs. It is recommended to reserve 10 grams of liquid, because each type of flour has different water absorption capacity, so add it when it is not enough.
4. Start to knead the dough, knead until no dry powder is visible, and pull out a strong thick film. Add butter and continue to knead the dough until you can pull out a strong and transparent glove film
5. Transfer the dough to the chopping board, no need to ferment, no need to round, directly divide 4 dough, tidy it up a bit, cover with plastic wrap to prevent air drying
6. Take a dough without slack, and roll it out from the middle to both ends directly with a rolling pin. It is about 30 cm long.
7. No need to turn over, roll directly from top to bottom, and the strength should be even when rolling, 4 rolls in turn, cover with plastic wrap to prevent air drying
8. Take a dough without slack, and roll it out from the middle to both ends directly with a rolling pin. It is about 30 cm long.
9. No need to turn over, roll directly from top to bottom, and the strength should be even when rolling, 4 rolls in turn, cover with plastic wrap to prevent air drying
10. Put them into two mini toast boxes, put them in a fermentation box with a temperature of 35 degrees and a humidity of 75 degrees, and put them in the oven without the cover of the fermentation box. Put a bowl of warm water to increase its humidity, and ferment until it is 9 minutes full.
11. Put it into the preheated 160 degree oven and bake for 20-25 minutes
Tips:The temperature of each oven is different. According to the temperature and time of the oven, Jinshan Japanese toast powder has high protein content, good drawing, good elasticity, and easy filming, which is praised.
