Toast soup from Hokkaido
By VicentaLakin
It tastes really good。
Recipe Recommendations
- high-gluten flour 36 grams
- cold water 148 grams
- fine sugar 86 grams
- salt 8 grams
- yeast 11 grams
- whole egg liquid 86 grams
- animal cream 60 grams
- milk 54 grams
- milk powder 20 grams
- butter 50 grams
- sweetening
- baking
- several hours
- simple
Steps for Toast soup from Hokkaido
1
Producing soup varieties with 36 grams of condensed flour mixed with 148 grams of cool water。
2
The fire heats up into a paste and cools up。
3
With the exception of butter, all materials and well-prepared soups are added to the bread machine and noodles。
4
Once on the side, the butter is added and then on the side twice, with a large sheet of film。
5
Once on the side, the butter is added and then on the side twice, with a large sheet of film。
6
Fermentation to twice the size。
7
Fermentation to twice the size。
8
Noodle exhausts, divided into an average of 6 pieces and static for 10 minutes。
9
The ellipse of growth。
10
Roll up the noodles and freeze the caps for 15 minutes。
11
Once again, the ellipses grow and roll up。
12
Put two rolls of pasta in the toast mold。
13
After a second fermentation to the full eighth, an egg brush, a lid。
14
After 190 degrees of preheat, it is roasted in the middle of the oven for about 45 minutes。
15
After 190 degrees of preheat, it is roasted in the middle of the oven for about 45 minutes。
16
It's fine until it's yellow and cold。