Hokkaido milk toast

Recipe Recommendations

• protein 20 grams
• fine sugar 38 grams
• salt 3 grams
• milk powder 15 grams
• yeast 1 gram
• butter 5 grams
• milk 80 grams
• light cream 70 grams
• high-gluten flour 250 grams

• milk fragrance
• other
• an hour
• senior

Steps for Hokkaido milk toast

1

Combining all the materials of the Chinese pasta into a flat face (without membrane, smooth surface) and fermenting the refrigerator for 17-36 hours (I'm a direct fermenter, not a refrigerator)

2

Preheat completion, 170 degrees and 45 minutes。

3

Put butter in it when it's extended, and then rub it to full

4

Cover it up and ferment for 10 minutes

5

Roll the face in three

6

The rolling little noodles covered with dysentery for 15 minutes

7

The loose and smooth face is taken one by one, and the pressure vent is turned into an elliptical long piece, rolled from top to bottom and loose for 10 minutes

8

Repeat the last step of the film and the steps of the roll

9

The rolled noodles are placed in the toast box, re-fermented in a wet environment of about 38 degrees (I'm the one who throws fermentation in the oven, and just put a glass of open water in it), distributed to the toast box full of 8-9 points and the fermentation is complete。

10

Brush all the egg fluid on the toast surface

11

Preheat completion, 170 degrees and 45 minutes。

12

Completed Chart

13

Nice organization, Lassy

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