Source

Bunny's Kitchen's Blog

Unwhipped light cream that has been frozen and then thawed will have a little separation of the water from the oil, and as long as you don't use it for whipping, it should be all right (and next time you try it still whipped!). , for example, do it in pound cake, cheesecake, toast, etc., and the result is not unlike a runny one.

This is a classic toast, in fact, Japan does not have "Hokkaido toast" called, but the country is very familiar with this name, and so used, according to the raw materials, can be called milk cream toast, haha ~ because of its soft, mellow, so many people like. I didn't make bread before, also like to eat PB's daily toast, feel that this is the flavor. Usually do not see often round it, because to test many recipes, this toast contains a relatively large amount of light cream, think still a little high calorie, so do not really do a lot, but before the bread machine and toast box are made a few times, the success rate is higher. Although the 100% medium seed is very wet and not very maneuverable, I ate it and still found it to be the best when it was completely medium. This time, I picked this toast in order to test how well I could use the light butter after freezing.

100% Medium Hokkaido Toast

See Love and Freedom for the recipe, I halved it and added the milk powder from Feijuan's original recipe

Medium: 250g of high flour, 7.5g of granulated sugar, 1.5g of ready-to-dry yeast, 80g of milk, 70g of light cream, 17.5g of egg whites, 5g of butter

Main Dough: Egg whites, 20g, sugar, 37.5g, salt, 3g. 37.5g, salt 3g, instant dry yeast 1g, milk powder 15g, butter 5g

Process picture please refer to my previous soy milk cream toast, in fact, that is also a 100% in the kind of Hokkaido, just replace the milk with soy milk, the recipe is basically the same.

Practice:

1. Dissolve the yeast in the middle kind with milk and knead it with other middle kind ingredients.

2. Ferment at room temperature until more than 3 times, cut into small pieces, and knead with all the ingredients in the main dough except the butter until the extended stage, then add the butter and knead until complete.

3. Cover the dough with plastic wrap and relax for 30 minutes, remove from the oven and deflate, then divide into two equal parts, roll out and relax for 15 minutes.

4. Roll out the dough into an oval shape, turn it over and fold it inward from the top and bottom thirds, turn it 90 degrees, flatten the bottom edge, and roll it up from the top to the bottom.

5. Put the dough into a toast mold, put it into the oven, put another cup of boiling water, turn on the fermentation function, and let it rise until it is 8 minutes full.

6. 10 minutes before the end of fermentation, take out the toast mold, preheat the oven at 180 degrees Celsius, upper and lower heat, after 10 minutes, put the toast mold to the lower level, bake for 40 minutes.

7. Remove from the oven and unmold immediately, cool on a baking sheet, and then store airtight.

Because I used a Kimball box, I baked it for a few minutes longer, and the color got darker.

So the crust is also relatively thick.

Quite a few holes.

But still soft and delicious.

What the rabbit said:

Frozen in the thawed light cream, not after heating, has been unable to return to the flow of loaded, when making bread just need to squeeze in the appropriate portion, the rest will be given to the bread machine to ensure that you kneaded after no particles.