Hokkaido pine toast
By VicentaLakin
Since the success of the last trial of the lazy one-key white toast, there have been recent attempts to make an upgrade. Just in time, my friend suggested Hokkaido toast. So I barely get to work once for lazy people. From a 100-degree search of the round pig blog. Because the hogs used a hand rubbing machine, and I used a baker, and the temperature was different. I have adapted the next stages to my own circumstances and added meat pine。
Recipe Recommendations
- high-gluten flour 250g
- milk 80g
- animal whipped cream 70g
- protein 18g
- butter 10g
- fine sugar 15g
- yeast 4.5g
- salt 2.5G
- milk powder 15g
- meat floss appropriate amount
- slightly spicy
- baking
- several hours
- ordinary
Steps for Hokkaido pine toast
1
Prepare the mains and the ingredients。
2
Combination of yeast and milk in the main material into a liquid state, and mixing and grouping of all the main material, I set 20 minutes with the bread machine and face function, with a pause of 12 minutes to add soft butter. Keep rubbing, 20 minutes in total。
3
Go back to the main menu, use the fermentation/frozen function, set for 30 minutes and fermentation up to twice the size。
4
Cut the fermented main ingredient into small pieces and blend it into the ingredients. Choose. Set for 20 minutes (softened butter after 12 minutes), 30 minutes, 5 minutes, 2 hours (with a low temperature at night and therefore a longer time) and 50 minutes for baking。
5
After a vent, press the pause. Take off the noodle knife and take the noodle out of the plastic. Put some powder on the mat. With plastic scraping panels, the panels were divided into 3 equals and rolled round for 15 minutes。
6
It's an elliptical form。
7
Turn all four sides to the middle. Put pressure on the exhaust.
8
A rectangular form of the same width as a bread drum is then spun with a crutches。
9
Roll it up。
10
Roll them all up and pour them in the bucket。
11
Press the button, the baker will continue with two rounds and bake。
12
After cooking, the bread cans are taken out side by side and cool, which prevents the condensation of the bread when it is hot。
13
Hokkaido Toast did a great job. I made bread for the first time with lass. Sister said it finally tasted like my bakery. My sister and I ate it with our hands. That's enough! Try the extra function of pastry and yogurt next time. The second bread in life was so successful that I had to be proud
14
Show off the super soft bread tissue. There's Lassy