Information piece: Toast in Hokkaido
Success is not difficult and easy. People like it mainly because it tastes very good and soft. Even if a piece of toast can't be eaten, it won't easily dehydrate and harden after two days.
Prepare materials
High gluten flour1060g/fast yeast10g
50g of unsalted butter/50g of refined sugar/50g of whipped cream.
Honey 40g/water 690g/salt 2 1 g.
Production steps
1. First, mix high-gluten flour, fast-growing yeast, fine sugar and salt.
2. Add honey and whipped cream, then add water, use room temperature water in winter and ice water in summer.
First, use a blender to stir at low speed for 6 minutes, and then use a medium speed for 2 minutes to beat the dough until it is elastic. (The time required for each blender is different, depending on the situation. )
3. Add the unsalted butter, stir at low speed for 3 minutes to absorb the butter, then stir at medium speed for 2 minutes until the dough becomes smooth, and finally stir at low speed 1 minute.
The ideal temperature of the stirred dough is between 26-28℃, and the degree to which the dough needs to be beaten to make toast: the transparent film can be pulled out, and the cracks are smooth and not serrated.
4. Before the dough is fermented, tighten the dough and cover it with plastic wrap to avoid air drying on the surface. Ferment for 60 minutes at room temperature of 28°C for the first time.
After fermentation, the dough will double.
The way to test the fermentation is to sprinkle a little flour and insert it with your fingers. The hole will not retract, that is fermentation.
5. Invert the dough and let it fall slowly. Don't pull hard, lest you hurt the dough.
When dividing the dough, cut it off at one time and don't pull it. The dough is divided into 10 equal parts.
6. Beat the dough, discharge large bubbles, and then round it. Knead the dough round and let it stand at room temperature to relax 10 minute.
7. Begin to finalize the design, roll the dough for the first time, prepare loose dough, roll the dough gently, and discharge large bubbles.
Turn it over, smooth side down, press one side on the table, roll it loosely from the other side, and finally deal with the interface. Let it stand at room temperature and relax for 10 minute.
8. Roll the dough for the second time, gently roll the dough long, gently, don't roll the dough to death, pat off the bubbles, and repeat the operation for the last time.
9. Put five rolled dough into the toast mold and swing it from outside to inside. The side-by-side bagels should be in the opposite direction.
10. Put two toast box into a fermentation box for fermentation at 35℃, and cover the surface with plastic wrap to prevent air drying.
Deliver it for about 8 minutes and cover it with toast. Bake in an oven preheated to 215 c for 20 minutes, then cool to 200°C and bake for another 20 minutes.
1 1. After baking, shake the toast mold a few times, let the toast leave the mold and put it on the shelf to cool. The newly baked bread is still ripening. Don't cut it in a hurry. Bread tastes better when toast is cooled.