Hokkaido toast
By VicentaLakin
Hokkaido toast -- a piece of toast that every baker can't miss, a soft odour, a respirator. Although the direct method used would not be disappointing. Cube reference to Ash, thank you for sharing
Recipe Recommendations
- high-gluten flour 270 grams
- low-gluten flour 30 grams
- milk powder 15 grams
- milk 100 grams
- light cream 80 grams
- protein 35 grams
- sugar 40 grams
- salt 5 grams
- dry yeast 5 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Hokkaido toast
1
All materials are mixed in the basin into dry powder。
2
Put it in a toaster, two-faced for a total of 40 minutes, and the noodles were rolled to full expansion. Noodles easily pull out the gloves。
3
Bread drums are removed and wet cloths are fermented to twice the size of the group。
4
Take out the noodle, dry the powder. Zipper, fully ventilated, three-pointed, 10-minute roll。
5
Press the face of the face, and the ovals。
6
As graphs, fold up and down to the middle. Take five minutes。
7
The rolls continue to be long and thin, press the bottom of the thin, and the width is wide and the toast box is wide, and the mouth is closed upwards。
8
Roll it up, roll it down, hold it tight。
9
Make three rolls and put them in a toast box with a wet cloth and a double fermentation。
10
Toast fermented to nine points full。
11
On the surface of the figure, an entire egg fluid is applied equally。
12
The oven is 180 degrees preheated, covered with a box cover, sent to the lower level of the oven and roasted up and down for about 35 minutes。
13
Take out the toast box and fall twice. Toast is immediately removed, placed on the grilled web, and the toast is completely cooled and sliced。
14
The finished chart。