Current location - Plastic Surgery and Aesthetics Network - Plastic surgery and beauty - How to make Japanese toast?
How to make Japanese toast?
How to make Japanese toast?

Materials?

Tang Zhong:

50g camellia high gluten flour

Water 200 grams

Main dough:

Camellia high gluten flour 1000g

Haiyan 13g

Sugar120g

80 grams whipped cream

20 grams of fresh yeast

560 grams of water

60 grams of condensed milk

Butter100g

Then add 100g water.

How to make Japanese toast?

Tang Zhong raw materials exhibition

Tang Zhong: Flour+water, low temperature and slow heating of induction cooker.

Tang Zhong finished products are displayed and used after thorough cooling.

Main dough material display

Add water except butter, and add all other ingredients into the blender (including Tang Zhong).

Slowly stir until there is no dry powder, then turn it quickly until it is only 80% gluten (as shown in the figure)

Add softened butter and stir slowly.

After the butter is slowly stirred evenly, add it slowly, and then add water. Stir evenly

Take out the dough.

Measure the dough temperature (20-24 degrees)

Cover with plastic bag and ferment at low temperature (0-4 degrees, 16- 18 hours).

After staying overnight, take out the dough from the refrigerator.

situation

Cutting is 150g (450g die).

Preforming technology

Take it into a ball, place it at room temperature (cover it with plastic wrap or clinker bag) and relax for 30 minutes.

Relaxation completion state

Modelling technique

Put three doughs into the mold and into the proofing box (temperature 28 degrees, humidity 80-85%). Ferment until the mold is eight minutes full (2㎝ from the mold opening) (if there is no proofing box, it can be sealed at room temperature to ferment until it is eight minutes full).

Put the lid on. Bake at 2 10 degrees up and down for 38 minutes (the oven is different, change the temperature. Time cannot be changed)

It can be cut after cooling.

skill

Please follow the process first and strictly control it.

1. The amount of fresh yeast is three times that of dry yeast.

2. Formula water can be replaced by milk.

3. Changing other flours needs to adjust the amount of water.

4. A serving of about 5 slices of toast.