Hokkaido Milk Toast mustard

Published Jan 18, 2022 at 11:43am ET


Hokkaido Milk Toast mustard

A few days ago, God finally enjoyed a torrential rain and swept into the hot and humid summer. Otherwise, in the hot summer, he would not have the courage to make toast by hand and noodles. He took advantage of the cool weather weekend to make his familys favorite Hokkaido milk toast. This is the classic recipe of Taiwans baking champion Fei Juan. The strong milk tastes very mellow. Its really delicious. 100% of the Chinese milk is easy to operate. Its also more soft and rich in moisture and taste than the direct method and soup. The reason why its called Hokkaido Milk Toast is that the milk Feijuanyuan uses is Taiwans "Hokkaido Fresh Milk".

Food Material List

  • 1 Material: A: High flour 500g fine sugar 15g instant yeast 3G natural enzyme 1.5g fresh milk 160g animal fresh cream 140 g protein 3
  • 2 B: Protein 40g Fine Sugar 75g Salt 6G Instant Yeast 2G Milk Powder 30g
  • 3 C: 10g butter

Operational steps

  • 1 Practice:
    1st stirring: Whip A into the cylinder until the roll-up stage, ferment for 2.5-3 hours.
  • 2 Second stirring: Beat the prepared A + B until Q,
    and add C until the dough appears thin film.
  • 3 Continuous fermentation for 10 minutes
  • 4 Segmentation, Rolling Relaxation for 15 minutes
  • 5 Rod involvement die (the finished product of the first roll is softer; the structure of the second roll is finer)
  • 6 Finally ferment to 7.5-8 minutes full, into the furnace
  • 7 Baking temperature:
    without cover 160 180 for 30-35 minutes and
    with cover 190 200 for 30-35 minutes.
  • 8 Note:
    1. This toast has high baking elasticity and should not ferment more than 8 full points.
    2. Hokkaido-flavored bread is usually flavored with milk powder or milk sauce.
    Before class, the teacher added milk sauce as natural. I personally dont like it very much.
    So I never added it. In fact, this formula has enough milk flavor.
    For those who pursue strong milk flavor, Please add a little milk sauce yourself. Bread stirred twice
    3 has softer tissue and longer moisture retention.
    4 because it is sweet toast, soft and tasty, son likes it very much, relatives also like it,
    when doing a lot of bread with a mixer, follow the normal process; when doing a small amount of bread with a bread machine. The protein in formula
    5 can also be used with whole eggs,
    but with protein (
    ). Organizations are more flexible, so they dont have to grab the flavor of milk.
    6. Dough can be loaded with 520-540g without cover for 12 pairs;
    with cover for 12 pairs, dough can be loaded with 450-500g;
    with cover for 24 pairs, dough can be loaded with 850-900g;
    without cover for 24 pairs, dough can be loaded with 900-1000g (1000g will be crowded).
  • 9 _Making
    with bread machine (material must be reduced, I usually multiply the weight by 0.54 to make a twelve-two piece of uncovered toast):
    I use dough function of international brand bread machine to knead noodles for the first time,
    but only knead for 10 minutes, stop the machine,
    wet material is frozen, avoid over-mixing and end. The temperature is too high. After kneading
    cover. Fermentation for 150 minutes,
    and then lazy, I use "quick function"
    / baking color to select "light color"
    / size to select "medium" bread /
    and then add B and C ingredients to knead for the second time respectively,
    let it complete the follow-up action in the inner pot of the bread machine,
    but before final fermentation I will use
    before fermentation. Remove the dough from the roll and put it back into the inner pot until the baking is finished. The finished product baked by
    international brand bread machine has thicker outer skin, and the formula is high in composition, so the color will be deeper. But I personally like to eat fragrant toast skin, so I think OK ~
    sometimes a little turtle hair, I just use the dough function to knead twice,
    other steps or take out the operation, more able to grasp the degree of mild fermentation after mixing,
    because the bread machine always knead and stop, while kneading the dough is still warming, this point. Its really annoying,
    Its easy to use fast function, after all, the control of time and temperature is not good, or does not conform to the correct process. The kneading effect of
    bread machine is not satisfactory, but after two times of stirring, the finished product is still smooth. The first stirring is to make the material evenly into a ball, equal to making a medium dough,
    using a bread machine for about 10 minutes. Generally speaking,
    the best final stirring temperature is about 25 degrees C after the first stirring,
    the ideal environment for basic fermentation is 27 degrees C, humidity is 75%, about 150 minutes;
    the ideal temperature after the second stirring is about 28 degrees C,
    let dough relax for about 10 minutes (so-called continuous fermentation) before the dough is divided,
    the dough is rested. No cutting will happen after the rest of the day.

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Healthcare food category

Afternoon tea 1, Oven recipes, Meat 1, Light


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