Method of making bread by bread machine (Chinese Hokkaido toast)-You Are Foodie

By Winston
79

Method of making bread by bread machine (Chinese Hokkaido toast)

How about a Hokkaido chieftain for afternoon tea~

Main Ingredients

Auxiliary Ingredients

1. there is no need to knead the medium kind of dough, as long as it becomes a dough. After twice the size of fermentation, tear it into large pieces and then add it to the main dough material to mix, making it easier to stir evenly.2. the purpose of dough relaxation is to make it smoother and easier to shape.3. I usually add butter when stirring for 10 minutes or 15 minutes. If you can't master the time well, you can refer to it.4. I choose light color, and I can choose dark color if I like dark color.5. the bread is sweet. If you like salty, you can add an appropriate amount of salt. It depends on your taste.

Step 1 . Raw material of Chinese type dough: 300g high gluten flour, 9g fine granulated sugar, 1.8g yeast, 96g milk, 84g cream, 21g protein, 24g protein, 45g fine granulated sugar, 3.6g salt, 1.2g yeast, 18g milk powder, 12g butter, toaster: PE9500

Step 2 . Mix the medium ingredients, stir them into a ball, and ferment them to twice the size.

Step 3 . Tear the fermented medium type dough into blocks and put it into the main dough material (tear into blocks for easy mixing). Add butter to stir for about 10 minutes and continue to stir.

Step 4 . After almost two mixing procedures, take out a small piece of dough to test the film effect. Generally, the hand mask should be flexible and not easily broken.

Step 5 . Stir the dough into a ball, select the fermentation procedure, and the dough will ferment to twice the size (the surface of the dough behind the big feet is smooth and elastic, the fingers are inserted into it and pulled out, and the holes are not easy to rebound, which means the big feet are finished, and if they collapse when touched, it means excessive fermentation)

Step 6 . Take out the fermented dough, press it with your hand, or roll it with a rolling pin to exhaust the air.

Step 7 . Divide the dough into three equal parts, round and relax for 10 minutes.

Step 8 . Roll the dough into long strips one by one, and then roll it up from top to bottom. I didn't use a rolling pin, so it didn't look so good when rolled.

Step 9 . Put the rolled dough into the bread bucket, select the "yogurt function" for fermentation, and ferment to 8% full.

Step 10 . Select the "Bake" button to bake. The time is set to 40 minutes, and the color is burning.

Step 11 . After baking, take out the bread to cool, and then you can eat it.

Step 12 . The drawing effect is pretty good.

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