Hokkaido Brick

Recipe Recommendations

• Golden Elephant High-gluten Flour 300g
• Anjia Light Cream 90g
• milk 100g
• yeast 4g
• salt 4g
• sugar 55g
• milk powder 18g
• protein 45G
• butter 15g

• sweetening
• roast
• several hours
• ordinary

Steps for Hokkaido Brick

1

All materials except butter are referred to as first liquids, then solids in order, and yeasts are buried in flour and a 20 minute and face program is initiated

2

after completion of the procedure, add 15 g butter and start a 20-minute and face program

3

Take out the noodles and rub them manually for about 10 minutes

4

Scratching to the face can draw a thin handband

5

Flour is rounded and placed in a clean basin, covered with fermentation in warmth

6

Flour is fermented to twice the size of the dough, and the finger is inserted in the middle of the flour, and the hole that is inserted does not collapse, which means that it is fermented

7

(a) Split the noodles, etc., into three points, round them up and awake for 15 minutes

8

(b) The formation of the noodles in an elliptical form

9

Turning over, starting from top to bottom and awakening for 15 minutes

10

再次(b) The formation of the noodles in an elliptical form

11

(b) flipped, 2-2.5 laps from top to bottom and placed in moulds (three cans 450g)

12

Release the water in the oven, place the toast box in the oven, and create an environment similar to 38°C, 85% humidity, with secondary fermentation

13

fermented to eight cents full, covered with toast

14

(b) To enter the oven, 220 degrees upper, 200 degrees lower and 35 minutes of roasting

15

Once out of the oven, it is easy to disembowel with two tremors, until the toast is dryed and kept in a conservatory bag, and sliced the next day

16

(a) Producing maps

17

(a) Producing maps

Hokkaido Brick Make Tips

Recipe Categories

• baking Recipes
• breakfast recipes