Hokkaido toast
By VicentaLakin
The fragrance of Hokkaido bread is super soft and delicate and must be tried。
Recipe Recommendations
- high-gluten flour 550 grams
- sugar 55 grams
- milk 175 grams
- animal cream 155 grams
- yeast 6 grams
- protein 82 grams
- butter 33 grams
- salt 5 grams
- sweetening
- baking
- several hours
- simple
Steps for Hokkaido toast
1
High powder, sugar, milk, animal cream, yeast, protein in bread, and noodles。
2
Post-oil and face, and face to the point where they can barely pull out the film, add butter and milk and continue and face to the point where they can pull thin film, i.e. the face to the full stage。
3
It's twice as big。
4
On average, the noodles are divided into six。
5
Put the noodles in an elliptical shape。
6
Rolling up from top to bottom, static for 10 minutes。
7
Once again the ellipse。
8
From top to bottom。
9
Every three rolls into the maquis, the fermentation is twice the size of the egg brush。
10
The oven is 200 degrees preheat and is baked on the second floor of the oven for 50 minutes (5 floors of my oven)。
11
To the surface。
12
It's easy to get out while it's hot。
13
You can slice it when it's cold. It's very soft and delicious。