Three-colour toast from Hokkaido

By VicentaLakin

Three-colour toast from Hokkaido
hokkaido toast not only tastes of saliva, but also has been kept in a cold seal for five days, and is now my favorite toast

Recipe Recommendations

  • Golden Elephant High Powder 300g
  • Anjia Light Cream 90g
  • milk 100g
  • yeast 2g
  • sugar 9g
  • butter 6G
  • protein 21g
  • salt 4g
  • milk powder 18g
  • matcha powder 5g
  • cocoa powder 5g

Steps for Three-colour toast from Hokkaido

  • Make Three-colour toast from Hokkaido step 0
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    (b) Put all Chinese pasta material into a bread-crumb in the order of liquids and solids, and yeasts are buried in flour, starting and face-to-face for a period of 20 minutes and mixing into a flour-to-face
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    (b) The removal of the noodles to be rounded and placed in the container with a protective film and into the refrigerator for 17 hours to be fermented into the middle
  • Make Three-colour toast from Hokkaido step 2
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    (a) The Chinese grouping was torn into small pieces at the bottom of the bread-crumb, and all the main grouping materials were put into the bread-crumbs, starting and face-to-face for 10 minutes and mixing into the dough
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    add butter 6g, start and face procedure for 10 minutes and mix the noodles
  • Make Three-colour toast from Hokkaido step 4
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    (b) The extraction of the face of the face, which is about 10 minutes ' duration by hand, to which a thin handband can be drawn
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    The noodles are divided into three groups, and the white ones can be slightly larger
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    (b) Coca powder mixed with an appropriate amount of water, to mix into a granular form, into one of the white noodles; similarly, a suitable amount of clean water was added to the powder to mix into particles into another white noodle
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    - 15 minutes in the middle of the three noodles
  • Make Three-colour toast from Hokkaido step 8
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    (a) The size of the three noodles is equal to the width of the toast film, which is slightly larger than tea and cocoa
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    (b) Placing white noodles, tea noodles, cocoa noodles from the bottom to the top, with the long direction starting from the top down and closing with white noodles
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    (b) decentralizing the end-of-the-way into the moulds (three weapons of 450 g)
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    (b) Release the water in the oven, place the toast box in the oven, re-ferment it, ferment it to eight points full of molds, and cover it
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    (b) Enter the oven, 200 degrees upper and lower, and make it for 35 minutes. Once out of the oven, it is easy to break off the silhouette and wait for the toast to cool into the conservatory bag and keep it under seal
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    Raz can see
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    To be completely cooled and sliced

    • Three-colour toast from Hokkaido Make Tips

    1. Temperature for reference, adjusted on the basis of individual ovens

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