Japanese Premium Raw Toast

Serving size

450g for one piece

Recipe

Medium type

High gluten flour? 160g

High-sugar-resistant yeast? 1g

Salt? 1g

Water? 90g

Main dough

Salt?3g

Sugar?30g

Condensed milk?15g

Milk?85g

Cream?15g

Butter?15g

High-sugar-resistant yeast?2g

How to make it

1. Mix all of the medium ingredients together and form a slightly smooth dough. Cover with plastic wrap and let rise at room temperature for 15 minutes, then refrigerate for 16 hours. When the dough has finished fermenting, peel it back to form a crisscross pattern.

2. Put all ingredients except butter into the chef's machine, pull the medium seeds into small pieces and put them into the machine, mix in 1-2 speeds to form a ball, then switch to 4-5 speeds to knead a thick film, add the softened butter and knead a glove film.

4. Divide the dough into 2 equal portions and cover with plastic wrap for 15 minutes.

5. Turn the dough over and roll it up 3 times from the bottom to the top to form a cylinder, cover with plastic wrap and relax for 15 minutes. After relaxing, take the dough and pat it again, roll it out with a rolling pin, turn it over, flatten the bottom, roll it up from top to bottom, and put it into a toast box.

6. Put the dough into the fermenter or oven at 35° (put a cup of hot water to keep the humidity) with 75% humidity, and let it rise until the toast box is 8 minutes full (with rounded corners), then cover the box.

7. preheat the oven ahead of time, upper heat 170 degrees, lower heat 210 degrees, bake 29 minutes (low-sugar toast box), other toast box plus 5 minutes more. (Temperature and time is for reference only, specifically according to their own oven to adjust)

8. out of the shock mold removed and cooled. Two days to eat not finish the toast slices into the refrigerator, eat when the oven 150 ° bake 3-5 minutes can be.