Tore up Hokkaido toast
By VicentaLakin
Since we were lucky enough to get a test test on the Eastwood Bread, we've made a few breads, and we've got a better self-perception than one, so let's try the most common face rub. This Hokkaido Toast has the advantage of rubbing its face with a bakery, because the Chinese have torn up into small pieces and join the main lasagna. If I wanted to rub my hand, it would be the most insane phase, but with a bakery, it would have to be done pretty well. It's my favorite bread, which is so soft, it's obvious, it's the most addictive thing to eat with a piece of a hand, and it's always the best thing to do at night, and it's so soft with a hand, but it's a little bit chewy, and it's so strong and personal。
Recipe Recommendations
- high powder 250 grams
- light cream 70 grams
- pure milk 80 grams
- white granulated sugar 7 grams
- protein 17 grams
- butter 5 grams
- fast fermentation mother 2 grams
- whole milk powder 17 grams
- whole egg 20 grams
- salt 3 grams
- salty and sweet
- baking
- several hours
- ordinary
Steps for Tore up Hokkaido toast
1
The material of the Chinese noodles was placed in a bread truck barrel。
2
Start a face-to-face program, set a 15-minute time frame, and rub it in the face。
3
Because it's hotter now, I let the Chinese ferment directly in the bakery room for about two hours, up to a factor of 2-2.5, and I couldn't fall back on a small pit。
4
The Chinese noodles are torn to pieces。
5
All material from the main panel was added and a face-to-face procedure was opened for 25 minutes。
6
Squeeze to smooth noodles。
7
Take a small piece of examination that can be pulled into a thin film that is not easily broken。
8
Split into eight pieces with 15 minutes of membrane laxity on the roll cover。
9
Take an ellipse and fold one third around。
10
It is then long and pressed down to the bottom of the thin, and it rolls down from above into a cylinder。
11
One into the Toast Moot。
12
With the fermentation function of the oven, some hot water is placed under it, and the film is covered up to eight minutes, and I spent an hour and a half。
13
When it's ready, brush an egg fluid。
14
The lower middle of the oven, approximately 180 degrees 35 minutes, is covered with tin paper, depending on the colour. It'll be finished as soon as it's sealed in a hot and hot bag。