Hokkaido bread
By VicentaLakin
It's good to see that today's Hokkaido Toast could not find a suitable mold but only five inches. I've been so busy these days... making mooncakes and making too much time to make pictures
Recipe Recommendations
- high-gluten flour 150 grams
- milk 70 grams
- light cream
- yeast 2 grams
- butter 11 grams
- sugar 20 grams
- salt 1 gram
- eggs 12 grams
- corn of 6
- milk fragrance
- roast
- several hours
- ordinary
Steps for Hokkaido bread
1
Add butter when it's covered with butter
2
Put it in the warmth and ferment it twice as fast as you can
3
Quietly split into two and rounded for more than 20 minutes
4
Cut in the middle like toast
5
Put it in the oven and ferment it and brush the egg fluid into a preheat 165-degree oven for 35 minutes
6
After the exam, it smells like milk