Hokkaido milk toast
By VicentaLakin
Almost every baker made a classic sweet toast that I turned into a soup-bread machine. The name Hokkaido is said to be the result of the use of milk and cream from the natural pasture of Hokkaido, Japan. In fact, when water is replaced with milk and cream of a slightly better quality, it is soft and popular. The best bread..
Recipe Recommendations
- milk 100g
- high-gluten flour 20g
- fine sugar 50g
- salt 5g
- yeast powder 5g
- whole egg one
- whipped cream 30g
- soup seed 90g
- unsalted butter 25g
- whole egg liquid appropriate amount
- sweetening
- roast
- several hours
- simple
Steps for Hokkaido milk toast
1
preparation of soup varieties: 100g of room-temperature milk and 20g of condensed flour are evenly set on fire, the small fire is slowly heating up, the warmer side is mixing up to thickness, immediately out of the fire, cools up to room temperature, covers the skin membrane and freezes in the fridge for more than an hour, preferably overnight
2
In the drums of the bread machine, milk, cream, salt, sugar, whole eggs, soup, high-banded flour, and finally a small pit in the middle of the condensed flour, where yeast powder is added
3
Select and face function, start the bread machine, and perform a face-to-face procedure for 20 minutes
4
(a) After the end of the face, add salt-free butter with small grains
5
commencing standard bread function, choosing a weight of 700g, burning the colour "light colour" and starting the bread machine until fermentation 1 and mixing 2 ends
6
Pause the toaster, remove the noodles, split them into four pieces on average, roll round, cover the membranes loose for 15 minutes, and bring out the mixer knife at the same time, which we do not need
7
(a) Take a lasagna, with a tongue in its upper and lower form
8
From top down
9
Cover the film and relax it for 15 minutes (follow the bread machine closely and press it as soon as it starts work)
10
(b) Take another noodle and grow up and down the tongue, which is smaller depending on the shape of the barrel inside the bread machine
11
From top down
12
Put it in the barrel of the bakery, press a little pressure, press the start button and keep the bakery working
13
When the fermentation 2 is over, the bread machine is suspended, a layer of egg fluid is painted on the surface, the bread machine continues to work and the “baking” begins
14
When you're baked, when you cool it to room temperature, when you seal it in a bag, when you feel soft and taste better