Generally speaking, native toast is far less soft than raw toast. In terms of taste, raw toast is more attractive and competitive, and the price is higher than ordinary toast. Raw toast is the first toast bread in Japan on 20 16, ranking among the top ten best toasts in Japan.
Japanese raw toast, too soft to hold, can be called "Miss Frey in the toast world". The surface looks plain and square, but all the friends who have eaten it can be shocked by her misty taste and pure milk fragrance, and it tastes as soft as cotton wool and will be addictive!
Japanese raw toast also has a magical power, that is, it can relieve stress! No matter how you squeeze the soft core of QQ bomb, it will become its original shape in a few seconds, forcing you to think and play, and you can't stop at all ~ Tear it gently with your hand, and the soft toast layer will be as detailed as milk candy, and the milk fragrance will come to your face. Keep drawing! Tear a piece gently and put it in your mouth. Toast tastes softer than clouds, and the smell of milk overflows the tip of your tongue. There is even a sweet but not greasy fairy flavor!
Raw toast with mellow milk flavor can be sliced for breakfast and eaten directly as a snack! The soft core was torn beyond addiction, and soon half of the raw toast was eaten up! Let's not talk about it. Today, Bian Xiao will come to * * to enjoy this Japanese raw toast. The process is detailed, just look at it. Let's make it refreshing. Japanese raw toast
Food: xinliang Japanese toast wheat flour 500g, baby milk powder 15g, fine sugar 40g, pure honey 25g, cold water 100ml, milk 200ml, fresh cream 60g, egg yolk 20g, yeast 10g, vegetable butter 50g and salt 9g.
Step 1: Add the dough raw materials except the salt-free butter and salt into the vertical mixer of the bread maker, turn on the low speed to knead the dough, and then turn to the medium speed to knead the dough again. Knead the dough until the surface is smooth, add softened salt-free butter, knead at the lower end until the salt-free butter is digested and absorbed, then add salt and turn to medium speed. Knead the dough until it is completely expanded, and the dough has good extensibility.
Step 2, put the dough into the fermentation box, then pat it flat and put it into the bread fermentation box. Set the temperature at 28 degrees in advance and the ambient humidity at 70%, put water in the water tank to make it moist, and put the dough in the basic fermentation box for about 60 minutes. Take down the dough with good alcohol content, divide it into 6 equal parts, and put it on the round cover behind the exhaust pipe to relax for about 20min minutes.
Step 3, roll the dough behind the dough into a block, turn it upside down and fold it into a cylinder, and then relax it for about 20min minutes. Roll the loose dough into a block, turn it over, put it into a square, and taper the end. Roll up the dough easily from top to bottom and put it in the socket. Put all the dough into the toast box, first on the sides, then in the middle.
Step 4: bread fermentation box, the temperature is set to 32 degrees, the environmental humidity is 85%, the water tank is filled with water to make it moist, and the toast is put into it for secondary fermentation. Ferment until 7-80% is full. Spray a little water on the toast with good mellowness, heat it in a good electric oven, choose a good baking method, set the upper and lower fire at 265,438+00 degrees in advance, put the toast in the bottom baking net, adjust the temperature to 65,438+090 degrees, 265,438+00 degrees and bake for 32 minutes.
Announce the toast immediately after baking, shake the cabinet table and take out the mold immediately, and then cool it. The left and right raw materials are two 450g toast molds. Because each wheat flour has different water absorption capacity, it is not necessary to add all the liquid raw materials at one time. Please consider adjusting according to the dough condition.