Hokkaido toast
By VicentaLakin
100 percent of Hokkaido toast, 100 percent rubbing, half an hour to full, longer, and I'm a little late for my yeast, and some of my rivals are completely manual. The pasta has become more and more comfortable, slowly feeling changes in its hands, and it's taking half an hour to complete, and it's really handy, it's so soft and smooth
Recipe Recommendations
- bread flour 250 grams
- Vanilla sugar 8 grams
- yeast 1.5 grams
- milk 80 grams
- light cream 70 grams
- protein 17 grams
- butter 5 grams
- salt 3 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Hokkaido toast
1
Flour, sugar, salt, light cream, proteins in the basin, warm milk, melt the yeast, pour milk and yeast mixed fluids into the flour, rub them in
2
With butter, it'll be completely covered. Medium
3
Slipped to the surface of the face, and I used to put it in the cooling room and freeze the fermentation
4
It's almost twice as big. Put sugar, protein, salt in a pot
5
Chinese noodles cut small pieces and put them in the basin
6
Scratch it again, smash it till the sugar salt is fully absorbed
7
Add yeast
8
Scratched to a rough membrane. Add butter
9
Squeeze to the full, take a little noodle, pull it open. It takes a hard finger to pierce the hole
10
You've got a good noodle to cover up
11
It weighs the sum of the pasta, divided on average by three, rolling round, loose for 15 minutes
12
Take a noodle from the middle, up and down. Open
13
Turn over, push down, roll up
14
Once again, the noodles are loose for 15 minutes
15
Open up and down from the middle
16
Turn over, push down, roll up，卷起2圈半到3圈
17
It'll be warmed up to eight. The oven's preheated at 180 degrees. It's about 40 minutes of fire