Chinese Hokkaido toast
By VicentaLakin
100 per cent of Mr. Kiyoshi's medium-sized Hokkaido toast has always been appreciated, although waiting for longer fermentation is also worth eating super soft and pure bread. A lot of Hokkaido toast has been done before, but it's done with 450 grams of standard toast boxes, never with a baker. So we decided to do 100% of the Chinese Hokkaido toast. I fermented directly inside the bakery because it was cold, and then I made it into the freezer, and I made it in the bakery, and I baked it in the bakery. I didn't think it would work
Recipe Recommendations
- butter 5 grams
- yeast 1 gram
- salt 3 grams
- protein 20 grams
- milk powder 15 grams
- fine sugar 38 grams
- milk 80 grams
- light cream 70 grams
- high-gluten flour 250 grams
- milk fragrance
- baking
- several hours
- senior
Steps for Chinese Hokkaido toast
1
Milk warms up to collide with microheat (hand temperature appropriate) and yeast
2
Put all the supplements (Chinese) in the bread drums. Internal
3
Start the custom and face for about 7-8 minutes and group to turn off the power
4
Keep the film on the hood of the bread bucket and re-connect it to the toaster
5
Tore a few small pieces of Chinese into the main paste foods, except butter, and start the custom and facial program
6
Slipped to smooth and added soft butter and then started the custom and face program
7
See, now that the noodles can pull out a beautiful mitt
8
Take out the noodles and round them up for 30 minutes
9
After exhausting, the scale splits the dichotomy and the lid is loose for 15 minutes
10
Take an elliptical long piece and fold the covers to the middle on both sides
11
And it's a long, elliptical piece that rolls up and down for 10 minutes
12
Once again, it's a long ellipse
13
But a little high powder rolls up and down
14
Put it in a bagel of tin paper. Internal
15
Start the yoghurt fermentation program
16
Send it to 8-9 full
17
All the egg fluid on the surface
18
Start the custom roast for 45 minutes
19
Observe
20
Get it out and hang it on the grill in time
21
The bread is very soft
22
It's goodChinese Hokkaido toast Make Tips
Because it's 100% of the medium Hokkaido toast, it's better to have a long and better fermentation, usually controlled over 17 hours; the heat can go up to the freezer and fermentation, and this time I'm doing it in a cold, and it's very good for room fermentation, and I'm making the medium the next day, so that the natural fermentation can be done without a delay of three, cooler, milk can be added to the fermentation and face, which is better than the fermentation mother, and better than the fermentation, so that the face must be rubbed up to the level of the canopy, so that the face is more resilient than five, if it is not a baker, it can be baked in a oven, which is also very good