Hokkaido toast
By VicentaLakin
The classic square only knows why it is。
Recipe Recommendations
- bread flour 300 grams
- fine sugar 45 grams
- yeast 1.2 grams
- protein 21 grams
- animal whipped cream 84 grams
- milk 96 grams
- butter 6 grams
- salt 3.6 grams
- milk powder 18 grams
- sweetening
- roast
- three-quarters of an hour
- senior
Steps for Hokkaido toast
1
Mixing of the material of the Chinese pasta (300 grams of bread, 9 grams of fine sugar, 1.8 grams of yeast, 21 grams of protein, 84 grams of animal light cream, 96 grams of milk, 6 grams of butter) to smoothing of the face, refrigeration for 18 to 24 hours and fermenting twice as large。
2
Tore fermented pasta into small pieces and add main pasta material (protein 24 g, fine sugar 45 g, yeast 1.2 g, salt 3.6 g, milk 18 g) other than butter, to smooth and flexible。
3
Add 6 grams of butter and rub it to the full stage. Fermentation in about 10 minutes。
4
The noodles are divided into three equals and are lax for 15 minutes after rounding。
5
Take a noodle, twirl。
6
Turn over and turn both sides to the middle。
7
Once again long, thin on the bottom, from top to bottom。
8
Put it in the oven。
9
It ferments to two times the size of an egg brush。
10
The oven is preheated, 180 degrees, lower floor, up and down, and baked for about 35 minutes. Add tin paper to the top colour, as appropriate。Hokkaido toast Make Tips
Demold the bread immediately after baking, let it cool completely, and store in an airtight container.