Toast in Hokkaido
By VicentaLakin
Today, I tried to make a medium-spectrum toast, soft laces, fragrance, a little tasteless bakery. And suddenly I thought of that sentence, "It's like having the world."
Recipe Recommendations
- high-gluten flour 300g
- fine sugar 9g
- yeast 3ml
- milk 96g
- whipped cream 100ml
- protein 21g
- butter 6G
- salt 2ML
- milk powder 18g
- sweetening
- baking
- several hours
- ordinary
Steps for Toast in Hokkaido
1
Put Chinese pasta material in the toaster and start a face rub. A little smoother。
2
The Chinese pasta is fermented to 2-2.5 times the size
3
The main noodle material was placed in the bakery, the Chinese were torn into small pieces, and finally the yeast was fermented to the extension stage for 10 minutes
4
It's divided into three minutes, covered with a protective film, 15 minutes apart. This one's for two breads
5
The first roll: the stale strip, starting from top to bottom, not more than three circles, closing down。
6
Second volume: Growing strips from top to bottom, not more than three circles, closing down。
7
Shut the door and put the mold in。
8
Roofbox adjusted to fermentation mode, 1 hour, or 2-2.5 times the size
9
Watch the bread when it's baked. It's baked to the preferred color, covered in tin paper or with a toaster lid。
10
Bread Internal Organization。