Japanese raw toast,so eay 🍞 卖68一条的高级日式生吐司，做法就这么简单！ скачать в хорошем качестве

Japanese raw toast,so eay 🍞 卖68一条的高级日式生吐司，做法就这么简单！

Different from the tangzhong used in most Japanese raw toasts, the Japanese raw toast recipe made by Taiwanese bakers this time uses the direct method. The steps are simplified, but the finished toast still has a soft wrinkled skin, a cotton-like delicate soft and shiny tissue. The amount of sugar is not large, the taste is light, it is very durable, and the more you eat, the more fragrant it is. A toast that is highly recommended for eating directly or making sandwiches, and bread lovers must try it! ⭐️【Serving Size】 450g 1 piece ✨The Sanneng low-sugar water cube I use is enough to divide into two peaks, and the long 450g baby can be divided into 2 or 3 peaks. ——— 🌈 Kneading: moido dough mixer, divided into two times, 8 minutes + 7 minutes. ——— 🌈 Bake: Bake for 24~25 minutes at 155℃ for ukoeo T38. ✨The temperature and time of all recipes are for reference and must be adjusted flexibly according to your own oven and baking state! ! ! ——— 🍙Group purchase: Kobic T38🍙1680, ukoeo Kobic Enterprise Store, told the customer service [Invincible Rabbit], any product in the store has the lowest group purchase price, which is valid for a long time 💓Baby who needs it, go! ——— 🌈【Material】 A material: High powder 250g Caster sugar 25g 160g fresh milk (140g for the first try) Whipped Cream 25g 25g egg white or egg white Material B: salt 3g 9g fresh yeast or 3g instant yeast Butter 20g ——— 🌈【Detailed steps】 1️⃣ Throw all ingredients of A into the mixing bucket, mix and knead until the film is thick, and the edges of the holes are rough. The moido mixer takes about 8 minutes. 2️⃣ Cover and refrigerate for 1-2 hours. The film has thinned a lot after refrigeration. 3️⃣Add ingredient B to the dough and knead until complete. The kneaded dough has a moist luster visible to the naked eye. The moido mixer takes about 7 minutes. 4️⃣ After kneading this time, the temperature of the face is 27.5 degrees. Cover and ferment until doubled in size. 5️⃣ Take out and flatten to exhaust, cut into two equal parts. 6️⃣ Shape into a ball, stretch the surface tightly, cover with a damp cloth and let it rest for 10 minutes. 7️⃣ Roll out into a rectangle respectively, fold left and right to the middle, roll out longer, roll up, and put into toast box. 8️⃣Cover with a damp cloth, add a bowl of water, and use the fermentation function to ferment to 8 points. I fermented at 30 degrees (to avoid the actual fermentation temperature being too high). stamped. 9️⃣Bake at 155 degrees for 24 minutes at 155 degrees. The time and temperature need to be flexibly adjusted according to your own oven temperature and baking state, do not copy. Household open hearth 190, put into the furnace and cover with tin foil to avoid sticking on the top. 🔟Bake out of the oven, shake the mold a few times, slide the toast on the drying rack and let it cool. The skin will wrinkle after cooling, and it will be very soft at first sight! 1️⃣1️⃣ Cool completely before tearing or slicing and eating. The organization is shiny, super gentle, and there is a full sense of accomplishment just looking at it! It can also be restored immediately by pinching it. ------ 不同于大部分日式生吐司用的汤种法，这次做的台湾面包师配方的日式生吐司，用的是直接法。简化了步骤，但做完的吐司依然有柔软的皱外皮，棉花般细腻柔软会发光的组织。糖量不大，吃起来味道淡淡的，很耐吃，越吃越香。非常推荐用来直接吃或者做三明治的一款吐司，面包爱好者一定要试试！ ⭐️【份量】 450g 1条 ✨我用的三能低糖水立方，分两个峰就够了，用长条450g的宝贝可以分2个或者3个峰。 ——— 🌈揉面： moido和面机，分两次，8分钟+7分钟。 ——— 🌈烘烤： 高比克T38， 155℃烤24~25分钟。 ✨所有菜谱的温度时间均为参考，一定根据自己的烤箱和烘烤状态灵活调整！！！ ——— 🍙团购： 高比克T38🍙1680，ukoeo高比克企业店，跟客服说【无敌兔】，店内任意商品都有最低团购价，长期有效💓需要的宝宝快去！ ——— 🌈【材料】 A料： 高粉 250g 细砂糖 25g  鲜奶160g（第一次做先尝试用140g） 淡奶油 25g 蛋液 或 蛋白 25g B料： 盐 3g  鲜酵母 9g 或速酵 3g 黄油 20g ——— 🌈【详细步骤】 1️⃣A料全部扔进搅拌桶，混合揉到厚膜状态，破洞边缘粗糙。moido和面机大概用8分钟。 2️⃣加盖冷藏1~2小时。冷藏之后的膜已经变薄了很多。 3️⃣B料加入面团一起揉到完全。揉完的面团肉眼可见的水润光泽。moido和面机大概用7分钟。 4️⃣这次揉完面温27.5度。加盖发酵到2倍大。 5️⃣取出拍扁排气，切成两等分。 6️⃣整成圆团，拉紧表面，盖湿布醒发10分钟。 7️⃣分别擀成长方形，左右往中间三折，再擀长，卷起，排入吐司盒。 8️⃣盖湿布，加一碗水，用发酵功能发酵到8分满。我用30度发酵（避免实际发酵温度过高）。加盖。 9️⃣高比克t38，155度烤24分钟。时间温度需要根据自己的烤箱温度和烘烤状态灵活调整，不要照搬。 家用平炉190，入炉加盖锡纸避免糊顶。 🔟出炉，震模几次，吐司滑到晾架上侧放凉。凉后皮会变皱，一看就很软！ 1️⃣1️⃣完全晾凉再撕开或切片食用。组织闪闪亮亮，超级温柔，看着就有满满的成就感！捏紧也可以马上还原。