Hokkaido toast
By AdellaKihn
Ingredients: salt,high-gluten flour,milk,butter,water,yeast,sugar,whole egg,soup seed
Recipe Recommendations
- high-gluten flour 197g
- water 150g
- sugar 26g
- salt 3g
- yeast 4g
- whole egg 25g
- milk 16g
- soup seed 55g
- butter 15g
- milk fragrance
- baking
- several hours
- ordinary
Steps for Hokkaido toast
1
Mix the soup ingredients, place it in a milk pot and cook over low heat while stirring until lines appear, turn off the heat, remove, cover with plastic wrap, let cool, refrigerate overnight, and use.
2
Mix all ingredients except butter and knead them into a stretch dough and add butter.
3
Then knead it to the complete stage.
4
The first time I woke up was twice as big.
5
Divide exhaust into three parts and relax for 15 minutes.
6
Take a dough and roll it into a long tongue shape.
7
Fold it in three like folding a quilt.
8
Turn it back 90 degrees.
9
Then roll it into a long tongue shape.
10
Roll it up from one end and place it into the mold.
11
Then place it in a preheated oven and add a bowl of boiling water to the oven for final fermentation.
12
Take that bowl of water and bake at 180 degrees for about 25-30 minutes.Hokkaido toast Make Tips
Tangzhong: (Bring to room temperature from the fridge before use). This amount makes 2 batches of bread. Shelf life is about 23 days.