100% Hokkaido toast
By VicentaLakin
The last time I made a straight-off Hokkaido toast, it's delicious. This time I'll have a Chinese one。
Recipe Recommendations
- high-gluten flour 500 grams
- fine sugar 15 grams
- yeast 3 grams
- milk 160 grams
- animal cream 140 grams
- egg
- protein 40 grams
- salt 6 grams
- milk powder 30 grams
- cream 10 grams
- sweetening
- baking
- several hours
- simple
Steps for 100% Hokkaido toast
1
ALL MATERIAL A IS ADDED TO THE BAKERY, THE HAIRDRESSER IS ACTIVATED AND THE FACE IS ABOUT 20 MINUTES AT A TIME。
2
And when it's over, it's 2.5 times bigger。
3
ADD ALL BWARE TO THE BAKERY AND THE FERMENTED NOODLES TO THE PIECES。
4
Started the bakery and face at once to be flexible for about 20 minutes。
5
ADD C MATERIAL, THEN THE FACE TO THE FULL STAGE。
6
On average, the noodles were divided into six。
7
Take a noodle to grow elliptical。
8
Roll it up from the end。
9
All rolled up, loose for 15 minutes。
10
Once again, the ellipse, the width of the toast。
11
Roll it up。
12
Put it in the toaster。
13
Two fermentations to 7 and 8 full。
14
Purgatory。
15
The oven is 200 degrees preheated, and it is roasted in the lower middle level for about 40 minutes。
16
It's easy to color and be covered with tin paper。
17
Hokkaido's fragrance of milk, so soft。
18
A very worthwhile toast。