Hokkaido toast
By VicentaLakin
The family's light cream is running out, a Hokkaido toast is getting rid of the light cream, and the first toast is working well, and it's working very well. The consequences are so sweet, the bread is so soft and the first toast is done
Recipe Recommendations
- high powder 300g
- yeast 2g
- white sugar 9g
- light cream 84g
- eggs
- milk 70g
- butter 6G
- milk powder 18g
- salt 4g
- milk fragrance
- baking
- a day
- ordinary
Steps for Hokkaido toast
1
2. Commence a face-washing procedure (or so-called a parlour programme) to smooth it。
2
Starts the face rubling program (or called the Spaming Program) by rubbing it to smooth。
3
3. The fermentation in the room at a temperature of one hour and then fermentation in the freezer for 17 hours shall be covered by a plattered membrane of Chinese flour。
4
A fermented Chinese lavender will be covered with a fermentation of one hour at room temperature and fermented in the freezer for 17 hours。
5
Bread drums containing material other than yeast and butter
6
Bread drums containing material other than yeast and butter
7
Bread drums containing material other than yeast and butter
8
The Chinese lasagna tore small pieces into the barrel and started the lasagna program。
9
The shampoo will be put into the yeast about five minutes later, and in about five minutes, a small piece of butter will continue to be rubbed to the frame. (If a face-painting program is not good enough, then a face-painting program is initiated until the film is out)
10
The toast is fermented to around 8 minutes, covered with toast covers, the oven is preheated at 160 degrees and the mid-level is baked for about 35 minutes。
11
Demolition, cooling, room temperature preservation in a fresh bag。