Hokkaido toast

Recipe Recommendations

• high-gluten flour 175 grams
• instant dry yeast 3 grams
• milk 73 grams
• protein 38 grams
• salt 2 grams
• fine sugar 45 grams
• light cream 55 grams
• butter 20 grams

• milk fragrance
• baking
• several days
• simple

Steps for Hokkaido toast

1

Chinese pasta: 175 grams of high-strength powder, 3 grams of dry yeast, 73 grams of milk, 38 grams of protein, 2 grams of salt, 15 minutes of lasagna

2

When you're done, you put it in the freezer for over 17 hours. I've had about 20 hours

3

Take it out of the fridge when it's frozen

4

Torn into small pieces, mixed with the main noodles (75 grams of powder, 45 grams of sugar, 1 grams of salt, 55 grams of cream) and then added 20 grams of butter. Noodles

5

To full

6

45 minutes in the warmth

7

Quick and smooth, take out the exhaust, divide three, roll round for 15 minutes

8

The twilight is elipse

9

One third from top to bottom

10

Then press the bottom of the thin, roll it up

11

Placing facial embryos in a soil model

12

I put it in the oven and fermented to eight, and it took me an hour and a half, and then I put on the top

13

Put it in the preheat oven, 180 degrees and 45 minutes

14

Get out of the oven, get out of the oven, let the grill dry, and when it's completely cooled, the slices are sealed

15

It's finished. It's inside. It's a radish-form organization

Hokkaido toast Make Tips

Recipe Categories

• baking Recipes