Soup milk toast from Hokkaido

1

All the raw materials were placed in the toaster and the oil was then rolled to the full stage。

2

The full-stage face-to-face is able to pull out a large sheet of film, smoothing the edge of the hole。

3

Puts a fermentation cap in the packaging up to 2 - 2.5 times the size。

4

The fermented pasta is divided into four pieces, and the shroud covers are loose for 15 minutes。

5

Put the face on the flat air and turn it into an elliptical。

6

Turn over and fold one third from the top down and press tight。

7

One third from the bottom up, tight。

8

the group closed its doors and covered the area to 30 cm long。

9

Turn and roll into a cylinder。

10

The two moulds are then filled with warm and wet fermentation。

11

fermentation up to eight minutes, and then lightly brushing an egg fluid on the surface。

12

The oven is preheated, and the lower middle floor is about 165 degrees baked for 35 minutes。

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Completed Chart

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Completed Chart

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Completed Chart

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Completed Chart

【How to Make Tangzhong】: In baking, Tangzhong refers to heating a mixture of flour and water to gelatinize the starch, or adding hot water to flour to achieve starch gelatinization. This gelatinized paste is the Tangzhong. The biggest difference between Tangzhong bread and other breads is that the gelatinization increases water absorption. Therefore, the bread's texture is soft and elastic, it delays staling, and caters to modern tastes. 1. Add 100g of high-gluten flour to 500ml of water and mix well. 2. Heat over fire while stirring constantly; remove from heat when it reaches 65°C. 3. At this point, visible lines will appear when stirring the paste. 4. Place in a container, cover with plastic wrap to prevent moisture loss and crusting, and use after cooling to room temperature.