Hokkaido toast
By EverardoRau
Hokkaido toast is famous for its strong milky aroma, soft touch and strong bite. Only by holding the toast in your hand for breakfast and tearing it one by one while drinking milk can you fully feel its charm and enjoy it.
Recipe Recommendations
- high powder 20g
- milk 100g
- sugar 50g
- salt 3g
- yeast 5g
- egg one
- light cream 60g
- soup seed 90g
- butter 30g
- sweetening
- baking
- several hours
- ordinary
Steps for Hokkaido toast
1
Stir all ingredients except butter well.
2
Add eggs and continue to stir.
3
Start kneading the dough. The dough in this recipe is extremely difficult to knead at first and is extremely sticky. Make sure you knead it until three lights.
4
After oil method, press the dough flat and add butter.
5
Folding method: Keep pressing flat to fold, and then pressing flat to fold the dough until the dough can be pulled out of the film.
6
Cover or wrap the dough in plastic wrap and place it at room temperature of 35 degrees to ferment.
7
In about 1 hour, the dough leavens to twice its size.
8
Press flat and exhaust air, cut into equal pieces, knead the dough into a round shape and let stand for 15 minutes.
9
Roll the dough into long strips and fold it in half, continue to roll it into long strips and roll it, put it into a toast mold to ferment for a second time, about 1.5 hours.
10
Fermentation the second time, about 1.5 hours, and the dough is spread until the toast mold is seven or eight percent full.
11
Bake at 160 degrees for 25 minutes.
12
Turn upside down and let cool while it is hot.Hokkaido toast Make Tips
For the tangzhong, the ratio of flour to water is 1:5. Place it in a non-stick pan and mix well first, then turn on low heat and stir while heating. When the batter becomes thick and the stirring rod leaves a clear trail in it, cover the pan and let it cool for later use.