日式生吐司︱烫种法，柔软又拉丝，连皮都好吃 Japanese White Bread︱Shokuban【ENG SUB】

大家好，我是小豪。这一期视频，我们再接再厉，用烫种法来烤一个更加柔软，含水量在80%的日式生吐司。用烫种法可以增加面团的保水性，让吐司吃起来更加柔软，组织非常拉丝。一个成功的生吐司，不需要搭配任何的酱料，直接吃就已经很好吃了。

小豪每周都会跟大家分享一款美食或糕点的做法和秘密。点以下的链接订阅小豪厨房，并打开旁边的小铃铛，这样你就不会错过小豪发布的最新视频~
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配方：（模具：450g吐司模）
【烫种】
高筋面粉。。。20g
刚刚煮沸的热水。。。60g

【主面团】
高筋面粉。。。240g
冰牛奶加冰块。。。136g
酵母。。。5g（1tsp）
糖。。。25g
炼乳。。。15g
鲜奶油。。。25g
牛油。。。25g（***有盐无盐都可以，无盐就补一点点的盐）

***盐分不宜太高，少量的盐可以帮助强化面筋，但是过多的盐会抑制酵母的发酵，导致面团发酵失败。

烤吐司对下火要求较高，所以模具要放在烤箱的下层，180°C烤30-35分钟。

Hello everyone, I am Xiaohao. In this video, we continue to bake a softer Japanese white bread-Shokuban with a moisture content of 80% using the scalding method. The scalding method can increase the water retention of the dough, make the toast taste softer, and have a very silky texture. A successful Japanese white bread-Shokuban does not need any paste, it is already delicious when eaten directly.

Xiaohao will share with you the recipes and secrets of a delicacy or pastry every week. Click the link below to subscribe to Hao’s Kitchen, and turn on the small bell next to it, so that you will not miss the latest video released by Xiaohao~
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Recipe: (mold: 450g toast mold)
【Scalding dough】
High-gluten flour/bread flour. . . 20g
Hot boiled water. . . 60g

【Main dough】
High-gluten flour/bread flour. . . 240g
Cool milk with ice cubes. . . 136g
Yeast. . . 5g (1tsp)
Sugar. . . 25g
Condensed milk. . . 15g
Whipping/topping cream. . . 25g
Butter. . . 25g (***Salted or unsalted is fine, if there is unsalted, just add a little salt)

***Salt content should not be too high. A small amount of salt can help strengthen gluten, but too much salt will inhibit the fermentation of yeast and cause the dough to fail to ferment.

Baking toast has higher requirements for the lower fire, so the mold should be placed in the lower layer of the oven and baked at 180°C for 30-35 minutes.

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