Hokkaido toast to be made every week 520g, soft brushed, one fermentation (medium method)

Kitchen Xiaobai records the daily baking ~ The middle method is very easy to operate, it is not easy to fail, the steps written seem to be a lot, the memory is not good, try to record it in detail, do not be confused when you want to do it in the future, in order to add some meaning to the boring life, the total amount is deliberately made to 520g, haha ~ Catherine high gluten flour, queen Japanese toast flour, Xinliang high gluten flour, have all been done, you can use this recipe, no need to adjust, just close your eyes and follow ~ The formula can make a 450g toast box mold The amount of super soft drawing, Once fermented ~ the finished toast can be eaten within three days, just put it in the crisper at room temperature, don't refrigerate!

Ingredients

?Mediumdoughingredient

Milk? 80 g

Eggwhite 36 g

Dryyeast(highsugartolerance) 2 g

Highglutenflour(NippnCatherine) 176 g

?Maindoughingredient

Highglutenflour 76 g

Dryyeast ~1 g

Sugar 40 g

Milkpowder 16 g

Salt 3 g

Lightcream(Oldenburger) 70 g

Butter(President) 20 grams

Cooking Instructions

Mix the medium dough materials evenly, first use a spatula to assist in forming a dough, and then knead it for 3-5 minutes, and the surface is slightly smooth (it doesn't matter if it's a little potholed like in the picture~)
Cover with plastic wrap and put it in the refrigerator for more than 15 hours~
At the same time, prepare some ice cubes for the next day in advance, or ice packs, if you do it in winter, you don't need to prepare~
Put the Xiaoice cubes into the mixing bucket, add water, and the ice is almost melted You can pour out the water~ It is best to put the noodle hook in the refrigerator freezer for about 10 minutes in advance
Cut the medium dough into small pieces and place it in a mixing bucket with the main dough ingredients (note: the butter needs to be placed last, except for the butter).
Then tie an ice pack (bought on a certain treasure, only a dozen yuan is very cheap, but it is very practical~)
It's time for the most important stage! The whipping time is for reference only, or it depends on the state of the dough to adjust~
3rd gear for 1 minute, 5th gear for 10 minutes, can pull out the coarse film, the edge of the hole is jagged â†‘
Add the softened butter, 1 minute on 2nd gear, 4 minutes on 5th gear, and finally look at the state like this in the small videoâ†‘
When I was ready to get out of the cylinder, I measured the temperature at 28 Â°C, but the most perfect thing is to control it below 28 Â°C~
Check the status of the dough, and you can clearly see the fingerprint~
Slightly shape and knead and let sit for 30 minutes
The relaxed dough is pressed and discharged from the middle to the four sides with the palm of your hand, and then divided into three parts, continue to relax for 15 minutes, and cover with plastic wrap~
Roll out the dough pin âœŒï¸, roll it into a rectangle, and pinch it if there is a large bubble~
When you roll it up, it looks like a circle and a half from the side~
Cover with plastic wrap and let stand for 10 minutes~
Roll it out, pinch it if there is a big bubble, haha~
It looks like it's about two and a half times rolled upâ†‘ It's very rough and ugly, haha~
Put it into the low-sugar toast box in the same direction of rotation~
The oven is adjusted to fermentation mode, 38 Â°C, 1 hour, put a bowl of hot water next to it~ The fermentation time is not fixed, wait until the time is later, observe it, if the time is up, and the fermentation is not in place, continue to increase the time, continue to ferment~
~~ It looks so comfortable, white and chubby~

If you like the toast mountain type (the kind that is baked without a lid), you can ferment to nine points full, and test it horizontally with your index finger when nine points are full, which is about the height of the toast surface from the top of the toast box; I like to cover the lid, so the fermentation is not as full as nine minutes~

Oven middle and lower, top heat 165Â°C, bottom heat 180Â°C, bake for 25 minutes. (Everyone's oven is different, and the baking temperature should be flexibly adjusted according to your own oven temperament). Shake it out of the oven, shake out the hot gas, pour it out on the side, and then stand up and let it cool ~ until it is almost close to the temperature of your hand ~
I like to tear toast directly, it is very enjoyable to eat, and the process of drawing is super healing and super decompressing~
Soft brushed
Soft brushed
Let's take a full-body photo~