Each Hokkaido toast uses only 70 grams of whipped cream, but each box of 250ml Nestle whipped cream has a shelf life of only 7 days after opening, and the pressure is a bit high. So I bought the Nestle condensed milk in a tube with a lid, which seems to have a longer storage time. It can be used to spread bread and buns after eating, and the fat content is low, so it wo n’t be too guilty. ) O This toast is inspired by 100% Zhongzhong Hokkaido toast. I recently fell in love with toast made by Zhongzhongfa. I adapted a recipe for fun, but I didn't expect it to be quite successful. With a touch of milk, the tissue feels soft as velvet. The recipe is suitable for 450g toast. The middle material is represented by serial number ①, and the main dough material is represented by serial number ②. The process diagram has been added. As the gold powder was used up, I replaced it with the gold bread flour bought by Metro. The wheat flavor is stronger and the effect is very good 🙂
|Medium dough ①:|
|Golden Statue Bread Flour||250g|
|High sugar resistant yeast||1.5g|
|Main dough ②:|
|Protein ②||20 grams|
|Sugar ②||20 grams|
|Milk powder②||20 grams|
|High sugar resistant yeast ②||1 g|
The main materials are shown in the figure.
Put all the ingredients of the medium dough into the bread machine and mix for 5-10 minutes. Turn off the bread machine, close the lid, and ferment to twice the room temperature.
Take out the middle-sized dough, cut into small pieces, add the ingredients except the butter in the main dough, and stir for 20 minutes with a bread machine. Then add butter and stir for another 15 minutes.
Until the dough is fully expanded (a large film that can be pulled out like a chewing gum can be pulled out)
Take out the kneaded dough and divide it into 3 parts with a spatula. Pat a little bit of dry flour and round, pinch tightly.
Turn the round dough down, and roll it into an oval shape.
Turn it over, roll it up, and close it down.
Put the rolled dough down and roll it into long strips, the width is basically equal to the width of the toast mold.
Turn over after turning over, no more than 3 turns. Put into the toast mold.
Ferment at room temperature until the toast is seven times full (about 3 cm from the top of the toast), close the lid, and put it in the oven (if it is made into a Yamagata toast, please send it to eight points)
Bake at 180 degrees for 45 minutes. Immediately after releasing the mold.
After cooling, you can break apart and eat them one by one
Enjoy it in slices or make a sandwich