Hokkaido toast
By VicentaLakin
I've done a lot of toast and I've been trying new varieties. Until Hokkaido toast finally ended my trial. I've tried Hokkaido, Chinese, soup, hot, and today's direct
Recipe Recommendations
- high powder 270G
- low powder 30g
- milk 130g
- light cream 75g
- yeast 4g
- butter 25g
- sugar 40g
- salt 3g
- protein 25g
- walnut kernel appropriate amount
- almond appropriate amount
- raisins appropriate amount
- oatmeal appropriate amount
- whole egg liquid appropriate amount
- milk fragrance
- baking
- several hours
- simple
Steps for Hokkaido toast
1
All materials, except butter, are mixed, and sugar, salt and yeast are separated with flour。
2
It's a lot of liquid, and it's very sticky at first。
3
Up to the extension stage。
4
Add butter
5
Scratch to full (i.e. show membrane)
6
♪ On the lid to keep the membrane room warm ferment ♪
7
It'll be twice as big
8
We'll vent it and try to squeeze the air out of it, so the tissue will be fine. But we're not allowed to vent it. It'll destroy the organization
9
3 equals, 10 minutes of membrane on the roller cap
10
Take a swarm of squares. According to personal preferences, you can sow nuts, nuts, grains, etc
11
The two sides fold in the middle and the seams tighten。
12
Squeeze from the top to the bottom, through the mouth。
13
The entrance is decentralized and organized in the mould, with two rounds in the oven and a bowl of water in the oven to ensure humidity。
14
Send it to full 8-9。
15
The pre-heat oven 180°C brushes the whole egg fluid and throws oatmeal in the oven for 30-35 minutes。
16
Midway (surface colour) covered with tin paper to prevent roasting on the surface。
17
After cooling, sliced and packed in a fresh bag, room temperature preservation is sufficient。
18
It's soft enough to cry without friends
19
It's all in there. It's really so soft
20
It's so soft, so soft, so soft, so soft that if you want to cry, it'll be 170°C35 minutes