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.