Japanese style bread practice?

This Japanese bread is hot in recent years, the texture is very soft and meets the preferences of many people. Because to be very soft, so to be extreme, the flour is also different. Nissin flour Nissin Camellia, Catherine, Fuze and other imported pushers more, but not very good to buy, are large packages of bulk, and now there are a lot of domestic manufacturers out of the Japanese-style flour. There are also some audiophiles have conducted reviews, in which the Sakura Emperor slightly better than Camellia, second only to Catherine. The general public may not hear much of this brand, mainly some high-end bakery masters and some baking competitions useful. Recently, we have also seen small packages come out, which are also available to ordinary consumers. Sakura Royal Flour is actually a brand of Nanshun Flour Company, that is, with the golden image, the United States of America Mae flour in the same family. It's not bad to have a domestic product that's better than the Japanese original.

Ingredients

Japanese bread flour 200 grams

Fresh yeast 2 grams

Water 108 grams

Butter 26 grams

Eggs 26 grams

Methods

1, in addition to all the ingredients of the butter to add chef's machine, low-speed beat into a dough, high-speed beat to six or seven minutes of gluten

2, add butter to the mixer, beat until the butter is not too high. p>2, add the butter and beat into a smooth and jagged hand film, the surface temperature at 24-28 degrees to start fermentation.

3, finishing round, cover, relax for 20 minutes, evenly divided into 70 grams of a dough, gently pat the exhaust, finishing round, evenly arranged into the baking dish.

4, final fermentation, hair to 1.5 times the size, time 50-60 minutes, preheated oven 200 degrees above and below.

5, the fermentation box out, the surface spray water, sprinkle rice flour decoration, the middle of the bread cut a little

6, wind oven reference temperature 155 degrees, 13-15 minutes, observe the coloring, there is steam in the oven, you can spray 3-5 seconds of steam, out of the oven to cool on the food!