Zhongzhong

Queen's Japanese toast powder 230 grams

93 grams of cream

67 grams of milk

Protein 29.5 grams (the amount of an egg)

7 grams of sugar

Yeast 2 g

5 grams of butter

Main dough

20 grams of milk powder (the infant formula I used).

20 grams of whole egg liquid

30 grams of sugar

3 grams of salt

6 grams of butter

Yeast 2 g

The queen's Japanese toast?

The middle materials are evenly mixed into smooth dough, then covered with plastic wrap and fermented in a warm place to double the size. You can knead dough by hand, bread machine and chef machine, depending on whether you like it or not.

Tear the fermented seed dough into small pieces, knead it with all the materials of the main dough except butter to the expansion stage (the stage of drawing thick film), then add butter, knead it completely, and pull out the glove film. (Hand kneading, bread machine, chef machine, see if you like it)

Divide the kneaded dough into three equal parts, roll it into beef tongue, roll it to relax for 15 minutes, roll it into beef tongue again, put it in toast box, cover it with plastic wrap, and put it in the oven for the second time at a temperature of about 49 degrees and a humidity of about 75% (clean hot towels or bowls of hot water can be put in the oven).

Ferment until 8 minutes are full. Bake in a preheated oven at 160℃ for 35 minutes. I use Hayes oven, and the temperature is high. Please adjust the temperature according to the temperature of your oven.

Immediately after baking, take it out of the oven, pour it on a cooling rack, cool it and slice it.

Be sure to cool before slicing. If you are eager, toast will shrink when it is cold.