IMG_9398yet another super japanese toast.. the name in itself is interesting..
tearing (as in weeping).. why? some associate it with the price of the bread (as the flour in itself is very expensive)
some say it’s purely because of its indescribable texture
the flour (i.e. casarine flour), or so i heard, has been specially produced by Nippn for the taiwanese.
water absorption level of this flour is really high… and hence, it creates this “tearing” effect
i was pretty lucky to get my hand on a couple of bags of these when i was in Hong Kong (bought it in Twinsco in Wanchai)
… even luckier to get the recipe for this
又一款超赞日本吐司。。何为流泪吐司?
有些朋友说因制做这吐司的面粉价格昂贵(真死贵死贵。。)
又称凯萨琳高筋面粉,这面粉是日本制粉为台湾精心制造得新面粉
有些朋友也说因这面粉吸水性强,所以做出来的吐司看似流泪。。特细致而柔软。。好吃得流泪
近期在香港瞎逛时很幸运滴买着两袋面粉(店铺 Twinsco 位于湾仔)
之后又特幸运获到食谱。。lucky lucky 咯

ingredients (450g loaf pan)

starter dough

350g casarine flour
1g instant dry yeast
1g malt extract (i used meridian’s barley malt extract)
200g room temperature water

main dough

150g casarine flour
10g milk powder
1.5g instant dry yeast
5g sea salt
40g caster sugar
125g room temperature water
30g clarified butter (i used organic valley)

IMG_9401食材(450克吐司烤盘)

中种面团

凯萨琳高筋面粉 350克
即溶干酵母 1克
麦芽精 1克(我用 meridian 牌子麦芽精)
水,200克 室温

主面团

凯萨琳高筋面粉 150克
奶粉 10克
即溶干酵母 1.5克
海盐 5克
绵白糖 40克
水,室温 125克
发酵黄油 30克 (我用 organic valley 牌子)

Directions/做法

IMG_9408– prepare starter dough: add yeast into water. mix well, then add in malt syrup
事先准备中种面团。酵母加入水中,混合后加入麦芽精

– place flour into mixer bowl and using slow speed on mixer, add yeast mixture into flour in a few additions
面粉倒入容器。厨师器以慢速搅拌,将酵母/水分次加入面粉

– once ingredients come into a rough dough, turn to medium speed and mix till window pane stage
和面后,将速度调至中速揉面团至拓展状

– stop the machine and slightly grease the sides of the mixer bowl (to prevent dough from sticking)
停机、容器边缘刷上薄薄一层油以免面团沾边

– remove dough from mixer bowl and place into another lightly greased bowl. DO NOT SHAPE DOUGH INTO A BALL (allow it to be in the natural state). Proof dough in room temperature for 1 hour, and then chill for at least 12 hours
取出面团,摆放在另一个稍抹了油的盆中。面团无需滚圆。室温发酵一小时后,冷藏自少 12小时

– remove chilled dough from fridge. you do not need to bring it back to room temperature. mix (main dough’s) flour, milk powder and yeast together
取出中种面团、无需回温。将主面团中的面粉、奶粉和酵母混合

– place starter dough into mixer bowl and add in salt & sugar
中种面团摆入容器,加入海盐和糖

– with mixer on low speed, add flour mixture, alternating with water (i added flour, water, flour, water and ended with flour)
慢速搅拌,粉类食材和水以交替方式加入以上中种面团(既是面粉、水、面粉、水,然后以面粉收尾)

– incorporate butter. knead dough on low speed till it becomes a dough
加入黄油。以慢速揉面至成团

– turn to medium speed and knead till window pane
转中速揉至拓展状

– turn mixer back to low speed. brush oil on side of bowl till it flows to the bottom of the mixer bowl
厨师器转慢速、容器边缘刷上一层薄油,让油滑落至容器底部

– without removing dough from bowl, check temperature of dough. it should be around 26-27 degrees C
用温度器查面团温度(无需将面团从容器取出)。面团温度应约 26-27摄氏度

– DO NOT SHAPE DOUGH INTO A BALL. cover bowl with cling wrap and allow to rise for 30 mins. if your dough is colder e.g. 23 degrees C, rise it for 45 mins. if temperature of dough is higher than 26 degrees, reduce rising time to 15 mins
容器盖上保鲜膜(面团无需搓成圆球),发酵 30分钟。如果面团温度低于 26摄氏度 (约 23摄氏度),需发酵 45分钟。如面团温度偏高,发酵时间相对减至 15分钟

– after dough has risen, punch it down lightly and divide into 3 equal portions, with a tolerance of +/- 1g per portion c. 293g per portion
面团发酵后,排气、分割成三等份。各份重量差额不可多/少于 1克 ~ 每份约 293克

– shape dough into a ball and allow to rest UNCOVERED for about 10 mins (this allows the dough to be easier to handle)
面团搓成圆球,室温静置 10分钟,无需盖上保鲜膜。让面团吹点儿风才比较好使

– roll dough into a long sheet. swiss roll, and rest another 10 mins uncovered
面团擀成长面皮、紧紧卷起。静置 10分钟。 无需盖上保鲜膜

– swiss roll (no need to roll out) once more from the shorter end with care, ensuring you do not tear any part of the dough surface
面团(无需擀开)从短处再次卷起。千万不可破皮。

IMG_9396place rolls into greased pan (need to squeeze a bit) and allow to rise till 70 percent of pan’s height
(see picture above on what 70% means ~ yes, that’s a shower cap ;D)
将面团摆入烤盘(挤一挤哈)发酵至七分满(见上)
嗯。。的确是浴帽。。用来发酵面团挺好用滴

– bake in pre heated oven of top heat 150 degrees C, bottom heat 210 degrees C for 30-35 mins. switch pan around 20 mins into baking time
送入以上火 150摄氏度、下火 210摄氏度预热的烤箱(因我家烤箱无法控制上下温度,我用了180摄氏度倒数第二层烤了 53分钟。面包烤了 30分钟后盖上锡纸)烤 30-35分钟。烘焙时间 20分钟后,将烤盘转一转方向

– once baked, remove from oven and brush top with melted butter (not stated in recipe)
烤好的面包取出,顶部刷上融化黄油(食谱外)

Personal notes/温馨小贴士:

IMG_9399– i suggest you try to stay true to the ingredients of this recipe to try the actual taste of the tearing toast. if you cannot find casarine flour in your area, look for bread flour with 11.6% protein level (e.g. hokkaido bread flour)
为了尝试这名不虚传的面包,我建议您不要随意更改食材和份量。如真无法找到凯萨琳高筋面粉,就用蛋白质含量 11.6%的面包粉(如北海道面粉)

– i bought my barley malt extract in London. there isn’t a good substitute to this but if you really do not have it, i will suggest using raw honey or simply omit
我家的麦芽精是在伦敦买的。。说实在,这东东还真木有一个很好的替代品。如无,那(无奈)就用蜂蜜或干脆省略吧

– if you cannot find clarified butter, substitute with unsalted butter
如无发酵黄油,请用无盐黄油替代

IMG_9403

 

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