How to cook and learn Japanese bread?

Japanese cherry blossom salt bread (Japanese hot seed)

material

The main dough is as follows: 700g high-gluten flour.

70g of low-gluten flour and 80g of sugar.

20g milk powder, sea salt 12g.

Whole egg 80g, milk 420g.

50g of salt-free butter and 20g of fresh yeast.

Japanese-style hot100g sugar-stained cherry blossoms 30?

working methods

Step 1

Mix sugar, salt and high-gluten flour evenly. Mix butter, cream and water, heat and boil, and then wash into flour.

Second step

Stir quickly and evenly with the stirring rod of the chef's machine.

Third step

Wrap it in plastic wrap, refrigerate it, and use it after it is completely chilled.

Fourth step

Put all raw materials except salt and butter, including scalded dough, into the chef's bucket in turn, stir evenly at low speed, and beat into thick film at medium and high speed. Then add salt and butter in turn until the film is smooth and elastic (about 9.5 minutes).

Step five

The dough temperature is about 26 degrees.

Step 6

Take out the beaten dough and put it in a container for a while. The fermentation temperature is 28℃ and the time is about 40 minutes.

Step 7

Take out a good dough and divide it directly into 30 pieces, 50g each. Roll it into a circle and knead it into water drops, and put it in the refrigerator to freeze and relax for about 20 minutes.

Step 8

Water drops.

Step 9

Freeze the fermented dough and pat it while pulling.

Step 10

Rolling pin is rolled while pulling, covered with butter strips (about 5g) and shaped.

Step 1 1

Brush a little butter thinly in the middle, not at both ends, and roll it up.

Step 12

Put in a baking tray for final fermentation. Fermentation temperature is 32 degrees, humidity is 80%, and fermentation time is about 50 minutes.

Step 13

If it's too much trouble, just slice the salted butter and wrap it in salted bread.