High gluten flour195g low gluten flour 90g

Milk powder 12g quick-drying yeast 6g

6 grams of salt and 30 grams of fine sugar.

60 grams of eggs and 65 grams of water.

Tang Zhong 75g salt-free fermented cream 45g.

condiments

40 grams of white sand powder and 90 grams of water.

Animal fresh cream 80g salad oil 20g

Egg yolk 2 miso 40g

Bamboo wheel, 9 salads, moderate amount

Proper amount of firewood slices

Steps of Japanese bonito bread

1.？ Materials:

A high-gluten flour 195g, low-gluten flour 90g, quick-drying yeast 6g, salt 6g, fine sugar 30g, milk powder 12g.

60 grams of whole eggs, 65 grams of water and 75 grams of Tang Zhong.

C salt-free fermented cream 45g

40g of miso paste white sauce powder, 90g of water, 80g of animal fresh cream, 20g of salad oil, 2 egg yolks and 40g of miso.

9 bamboo wheels decorated on the surface, appropriate amount of salad, and appropriate amount of firewood fillets.

2.？ * Mixing: expansion stage

* Basic fermentation: about 40 minutes (temperature 28℃, humidity 75%)

* Divided into circles: 9 pieces, 60g each.

* Intermediate fermentation: 10 minute (room temperature is enough)

* Plastic surgery: as shown in the figure.

* Final fermentation: about 40 minutes (temperature 38℃, humidity 85%).

* Baking: 180℃ fire/150℃ fire, baking for about 15 minutes.

3.？ Mix the miso sauce ingredients in turn with a mesh stirrer and set aside.

4.？ Fold the dough face down, pat it flat by hand, vent it, roll it slightly, put it in a paper mold and finally ferment it.

5.？ After fermentation, put a bamboo wheel in the middle and squeeze the miso paste into the furnace for baking.

6.？ After baking, spread a little salad on the surface and sprinkle with wooden fish slices.

skill

Tell me about my entanglement:

1. There is too much low flour in bread. I have reduced a little, but the overall proportion is still more than usual, and the organization is relatively rough.

2. In the miso sauce, "white sauce powder 40g, water 90g", I used "original salad sauce 40g", which felt good, and the miso sauce was slightly thin. Finally, only 1 egg yolk was used.

3. After the bread is shaped, put it in a paper mold. The final fermentation end point should be low in the middle and high in the outer ring. After I fermented, I put tuna in the middle and miso sauce on the side. In the second furnace, I pressed the tuna and only added a little miso sauce, which led to a lot more miso sauce. Should tuna be placed in the middle to inhibit intermediate fermentation after shaping?