Bread with high water content and good water retention not only tastes good, but also ages slowly. I have already seen the 100 liquid toast made by the Queen's chief baker. To be able to make toast with such a moisture content is self-evident to the skill of the chef and the flour. But I still don’t dare to try it easily if I don’t have enough ability.

The original liquid volume of this recipe is about 90. I feel that it is still possible to hold it according to my own ability, so I am ready to make a move. Adding the Queen's Toast Powder adds a little more confidence. Because there is only a recipe and no production process, I made it three times in a row and found the feeling before starting to write this article.

The method of processing dough with a large amount of water is generally the post-water method, which means that only a normal amount of water (about 70%) is added in the initial stage of dough mixing, and the rest is added after the dough is released.

The Queen's toast powder absorbs water better, so I added milk to the original recipe, and the actual liquid ratio reached 95.7 (the water amount is calculated as a percentage of about 88)

The advantage of high water is that the bread body is moist and not easy to age, but it requires some skills to make. Come and try if you are interested. The total amount of dough in the recipe below is 766g (if you need to make a single 450g toast with the lid open, you can multiply the recipe by 0.67, which is 510g into the modulus).

It should be noted that different flour varieties have different water-absorbing abilities. For those with strong water-absorbing abilities, you can adjust part of the water from the back to the front.

Once the dough is ready, it is not difficult to operate as expected, but if you are not very experienced, don’t try this recipe yet.

A brief description of the dough making process is: beat the dough with the post-oil (post-salt) method until 50% gluten, add butter, beat until 70% gluten, start to slowly add the water part of the liquid in batches, while Add while beating until all the liquid is absorbed by the dough and a smooth surface is formed, about 90% gluten consistency. The other production processes are similar to those of general toast. Please see the process section below for specific operations.

After making this, I eat toast for breakfast more often because it is so delicious. The prepared toast is moist and soft, and will remain elastic after being stored for a week. It is recommended to try it.

Recipe Sharing

Dough Ingredients

The following can be used to make a 450g toast mold and a 225 water cube) 450g toast mold recipe

High-gluten flour (Queen’s Japanese Toast Powder) 350g 235g

Sugar 42g 28g

Dry yeast 5.25g 3.5g

Milk 265g 178g

Salt 5.25g 3.5g

Butter 28g 18.8g

Water 70g 46.9g

Brush the surface

A little milk

Method

1. Put the oil, salt and water into the bread bucket of the chef's machine (you can refer to the manual kneading and fermentation steps)

2. Flour until the dough is roughly smooth (50% gluten), add salt and butter, and continue beating until it is about 70% gluten

3. While beating the dough, add water (refrigerated water or ice water can be used in hot weather) ) until it is about 9 minutes as shown below. The film is more flexible and the edges are slightly jagged

4. Use a scraper to scrape out the dough, wet your hands with water and shape it into a round shape. The surface temperature is about 26 degrees

5. 28 degrees, one serving is about 60 minutes, fold and turn over once during this period, check the fermentation status and slow rebound

6. Divide, open the lid of the three peaks, 170g each, and water cube 225g each , make a round shape, relax at 28 degrees for 15 to 20 minutes, roll once, then relax for 15 to 20 minutes, roll out for the second time and then put into the mold,

7. Second hair at about 32 to 35 degrees to slow In the rebound state, apply a little milk on the surface

8. Preheat to 200 degrees and bake the penultimate layer for about 43 minutes. During this period, cover with tin foil depending on the coloring situation

9. The inside of the tissue is in a moist and brushed state.