Chinese Hokkaido toast
By VicentaLakin
Chinese toast, which is less time-consuming and softer, has always been my favorite. Especially during the autumn and winter season, there is no need to worry about waiting for long fermentation. Before you go to sleep, put a noodle in the fridge and get up and make it the next day. 100% of the Chinese Hokkaido is now my favorite Chinese toast. Tasty milk, soft tissue, no need for jam or anything to match it, and eat it with the best taste. The face of the square is soft, but also soft. Good bread is light。
Recipe Recommendations
- high powder 250 grams
- fine sugar 37 grams
- milk 80 grams
- yeast 1 gram
- light cream 70 grams
- protein 20 grams
- butter 5 grams
- salt 3 grams
- milk powder 15 grams
- whole egg liquid a little
- sweetening
- baking
- several hours
- senior
Steps for Chinese Hokkaido toast
1
ALL MATERIAL FROM MATERIAL A WAS PLACED IN A BREAD DRUM, A FACE-TO-FACE PROCEDURE WAS INITIATED, A SLIGHTLY SMOOTH PASTA WAS RUBBED INTO A LARGE BOWL。2
After an hour of warm fermentation in the membrane room, it is put into the freezer overnight and fermented to a size of 2 to 2.5 times. It takes about 18 hours to fermentate completely3
Tore the fermented Chinese pasta into small pieces into bread cans。4
ADD MATERIAL B, START AND FACE。5
Softened butter was added to the group。6
Slipped to the face of the face and pulled out a large sheet of thin film, when the face reached full stage and was suitable for toast。7
Put back the face on your hand, rub round。8
Keep fermenting for 15 minutes。9
When the noodles are removed from the air, they are divided into three equals and covered with flavour flavour for 15 minutes。10
The first roll is carried out, a lasagna is taken, from the middle, up and down, into a cow tongue。11
Up and down to the middle and fold into a rectangular。12
I'm gonna roll the three noodles and wake up for another 10 minutes。13
Second roll, take a noodle, grow a strip, and lay a thin bottom。14
Turn it over, roll it up and down, about 2.5 laps. Try not to exceed three laps15
Then roll it in the toast box。16
When fermented to its original height of 2 to 2.5, an entire egg fluid is painted in a flat surface and placed in a preheated oven, in the middle, 170 degrees, 45 minutes, with tin paper on the surface。