Refrigerated Hokkaido toast
By VicentaLakin
we failed twice. let's go again! kung fu has no heart. the hokkaido toast has finally succeeded! hokkaido toast is kind of a tall top of toast, right? soft, fragrance, lace in sight! it's so good to eat! (cube from angiecharm)
Recipe Recommendations
- high powder 75 grams
- pure milk 72 grams
- yeast 3 grams
- protein one
- light cream 55 grams
- butter 17 grams
- salt 3 grams
- fine sugar 45 grams
- the cranberry appropriate amount
- sweetening
- roast
- several hours
- simple
Steps for Refrigerated Hokkaido toast
1
The Chinese material is placed in liquid before the bread machine and the yeast is placed on top of the bread machine for 20 minutes
2
Take it out, wrap it up, put it in the freezer, put it in the freezer. Put your finger in the noodle
3
When it's fermented, there's plenty of hives
4
(b) The Chinese crumbs are put into the toaster and then added to the rest of the material and initiate the laminate procedure for 40 minutes
5
Until there is a membrane (without a baker's relative, rubbing, falling until the membrane is out)
6
Excretion, divided into three, rolling round
7
Take a long one
8
From top to bottom
9
Keep your mouth shut, again
10
Again, roll up and down and put it in the toast box
11
The ovens open a bowl of water and the toast boxes are put in the ovens for fermentation (the water is cold and a bowl is replaced) until they reach the full of nine points, covered with toast. 180 degrees pre-heat oven for 5 minutes, lower middle level, 50 minutes (lower temperature in our oven, slow colour, general oven for about 40 minutes)
12
It's the best color I've had since I made toast. I used to bake it at 180 degrees and 40 minutes in my oven。
13
Rip a piece open
14
You can't buy bread in a bakeryRefrigerated Hokkaido toast Make Tips
1. Refrigerate for over 15 hours;
2. For the proofed starter batter, insert a finger and it should not spring back; when lifted, it should show large honeycomb holes;
3. Ferment until 90% full and cover the loaf pan; you can also leave it uncovered and cover with foil once the color is satisfactory;
4. Remove from the oven immediately upon baking, shake once to release the steam, invert to cool, and seal the packaging while still warm.
5. Bake on the middle and lower racks!
6. Every oven behaves differently, so adjust the baking time as needed; it should be at least 35 minutes, but my oven runs cooler, so I baked it for 50 minutes.