Camellia flour 300g
high sugar dry yeast
Camellia Gluten Free Flour
high sugar dry yeast
condense milk (by evaporation)
How to Make Japanese Premium Raw Toast
1, the yeast and room temperature water in the middle of the ingredients with a handheld whisk to mix well, all into the KitchenAid mixer bowl, then add high gluten flour, salt, and install the dough hook, open the chef machine 2 gear, stirring about 3-4 minutes, so that it into a ball.
2, take out the dough and knead round, cover with plastic wrap. Ferment at room temperature of 28 degrees for about 30 minutes, then put the dough in the refrigerator at 5 degrees for 15 hours.
3、Take out the dough that has been fermenting for 15 hours, and pull the dough to see the silky structure, the fermentation is successful.
【Making of this kind】
1: Place the medium dough and this ingredient (except the light cream and butter) in the mixing bowl of a KitchenAid chef’s appliance. Install the dough hook and turn on the chef’s mixer on 2nd gear, beat for about 4 minutes. After the dough appears a little smooth, add light cream and softened butter. Then turn back to beating on 2nd speed so that the butter and light cream can be fully incorporated into the dough. Beat the dough until the dough is completely smooth, with elastic film and smooth poke edges. shape. The ideal temperature for the dough is 26 degrees.
Cover the mixing bowl with a damp cloth for the 1st fermentation at room temperature of 28 degrees, about 30 minutes.
3、After the dough has finished fermenting, sprinkle the flour on the cutting board, divide the dough into four 250g portions, then roll out and cover with plastic wrap for 15 minutes.
4: Roll out the dough for the first time, fold the dough three times, cover with plastic wrap and set aside for about 15 minutes.
5: Roll out the dough for the second time into a cow’s tongue shape, roll up the dough and place it into the toast mold, then ferment for the second time at 35-38 degrees Celsius for about 1 hour, until the dough is 8 minutes full.
6) Preheat oven to 160/230. Cover toast molds and place in lower middle oven. Bake for about 22-25 minutes.
7) After baking, remove from oven and gently shake the toast mold to release the mold.