Hokkaido toast
By VicentaLakin
I'VE ALWAYS LIKED HOKKAIDO TOAST'S FORMULA, AND IT'S SO SOFT AND SO SWEET, SO I CAN'T WAIT TO TRY IT THIS TIME. I USED TO HAVE A BAKER, OLDER STYLE, LESS FERMENTING, MORE FERMENTING THAN AN HOUR'S FILM, NEVER SEEN A GLOVE MEMBRANE, AND THE FERMENTATION PROCESS IS SO BORING, IT TAKES 45 MINUTES TO FERTILIZE AN HOUR, AND IF I REALLY WANT TO WASTE A LOT OF TIME MAKING BREAD, IT'S REALLY HARD TO MAKE BREAD. THEN I'M FREE TO MAKE A BAKER, AND I'M ENVIABLE EVERY TIME I SEE A FRIEND MAKING BREAD WITH A NEW ONE. THE GREATEST ADVANTAGE OF THE BREAD MACHINE I'M USING THIS TIME IS THAT... THE TIME CAN BE SET ACCORDING TO THE CONDITION OF THE NOODLE, WHICH IS MORE TIME-CONSUMING, BUT THE RELATIVE FORM OF BREAD IS BETTER ORGANIZED AND THE SHAPE OF THE BREAD. A MEDIUM BREAD LIKE HOKKAIDO IS WELL SUITED TO MAKE TOAST IN THIS WAY. IN TERMS OF THE AMOUNT OF THE NOODLE, IT'S A BIT HIGHER, BUT IT FEELS LIKE IT'S A LITTLE LONGER. IT'S A LITTLE BIGGER, IT'S PROBABLY THE AIR MIXED UP IN PLASTICS. THE BREAD IS STILL SOFT, IT'S A NATURAL CREAM, IT'S SO MUCH BETTER THAN THIS BREAD
Recipe Recommendations
- high powder 250g
- fine sugar 8g
- yeast 1.5G
- milk 80g
- light cream 70g
- protein 17g
- butter 10g
- salt 3g
- milk powder 15g
- sweetening
- baking
- several hours
- ordinary
Steps for Hokkaido toast
1
ALL OF THE INGREDIENTS A IN THE BREAD CAN
2
Open and face program for 15 minutes.
3
Bread buckets were packed to keep the film in the freezer and fermented
4
Pull the outer layer and see the fermented tissue inside
5
CHINESE TORN INTO RAW B
6
After a 20-minute lasagna program, the flounder has reached the extension stage
7
ADD MATERIAL C
8
After the second 20-minute face-to-face procedure, the dough is already complete。
9
We'll split the noodles in three
10
I'll roll it up with a stick
11
Put three rolled noodles in the bread can
12
Starts the fermentation program for two hours
13
commencing the baking program, choosing to burn deep, weighing 950g, 50 minutes.
14
Take the bread out of the can and hang it.Hokkaido toast Make Tips
1. The starter can be proofed in the proofing cycle until it doubles in size; I put it in the fridge for cold fermentation just to save time. 2. The time for the final proof isn't fixed; it depends on the fermentation level of the dough. Bake it when it is almost fully proofed.