Chinese Hokkaido toast
By VicentaLakin
This 100 per cent Hokkaido toast is a common breed of my family, and the teacher of freedom claims that the toast is soft like a baby's face and that the face is too soft to control. But as long as you hold on to the noodles, it'll get better and better
Recipe Recommendations
- high-gluten flour 600 grams
- fine sugar 90 grams
- instant yeast 3.6 grams
- milk 190 grams
- animal whipped cream 168 grams
- protein 40 grams
- butter 12 grams
- milk powder 36 grams
- dry yeast 2.4 grams
- salt 7 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Chinese Hokkaido toast
1
It's been three to four hours since the fermentation of the Chinese noodles in the warm room
2
To be fermented to about three times the size of the Chinese noodles
3
Cut into small pieces and mix it with all the material in the main section to remove butter
4
Following the roller, the soft butter was added until the full, smooth-mouthed phase of the noodle was formed。
5
I've got 30 minutes of membranes on my covered face
6
The loosely smooth pasta takes out the flat exhaust, cuts it to an average of six pieces each, and the fragrance of the fragrance is 15 minutes on the cover of the fragrance
7
After the flavour, the face is in an elliptical shape
8
Turn it up and roll it up again
9
Make sure it rolls and squeezes out the air。
10
Smuggle into the Tusk Motion, top-covered film into the incubator, two rounds
11
The yeast to toast box is eight points full of surface omelette. The oven is preheated at 180°C, lower level, upper and lower fire, and is baked for 40-45 minutes (depending on the temperature of the individual ovens, tin paper is required on the surface of the group 10 minutes later)
12
Get out of the oven and get rid of it