Japanese-style raw toast
20,000 pieces of Japanese raw toast are sold every day, and the secret recipe is made public! Quickly take it with friends to spend the weekend eating light!
Food Ingredients
high gluten powder
250g
granulated sugar
25g
Ice Milk
140g
light cream
20 grams
whole egg liquid
25g
Salt
3 grams
Butter
25g
Yeast
3 grams
Step
1
Put the quick distribution, granulated sugar, iced milk, light cream, whole egg liquid and salt into the chef machine according to the quantity shown in the figure and stir at high speed until the dough surface is smooth. The temperature of the dough was controlled below 26 °. At this point the dough can pull out a thick film.
2
Cover with cling film and refrigerate for one hour. The film can be pulled out after refrigeration.
3
Add butter and yeast and continue to knead dough at high speed until a tough glove film can be pulled out.
4
Put it into a fermentation tank for fermentation. Temperature set 38 degrees, 60 minutes.
5
Take out the exhaust, divided into three equal parts. Knead into a smooth small dough and cover with plastic wrap to wake up for 15 minutes.
6
Roll it into a bull tongue and fold it three times, then roll it into a long strip and roll it up.
7
Put it into the toast box in the same direction and ferment until it is full. Bake in the oven for 40 minutes, setting the temperature to 170 degrees.
8
Finally demolding to cool.
