Hokkaido milk toast
By VicentaLakin
It's a very good toast, even if it's nothing to eat. From Mr. Hsiu's formula. We have to try。
Recipe Recommendations
- Chinese species: Gao Fen 250g
- fine sugar
- instant dry yeast 1g
- milk 80g
- animal light cream 70g
- protein 17.5g
- butter 5g
- Main dough: egg white 20g
- salt 3g
- milk powder 15g
- Surface brush: egg liquid a spoonful
- sweetening
- roast
- several hours
- simple
Steps for Hokkaido milk toast
1
Let's make Chinese noodles first. That is, the dry yeast is mixed in milk, mixed and sedated for five minutes。2
The milk yeast is mixed with other medium-sized pasta material and is rubbed into smooth ones. Put it in the basin, cover the film and ferment the room to 2.5-3 hours。3
Some of the medium species can be used directly after fermentation or can be placed in the freezer room for about 17 hours. I usually use it when it's cold, so I feel better。4
The Chinese extracts torn into small pieces and the main lasagna material, which is mixed to the full stage。5
Crush the noodles, put them in the basin, cover the film, and soak the room for 10 minutes。6
Take out the exhaust, divide it into three pieces and roll it loose for 20 minutes。7
The cones of the loose pasta become elliptical. Turning over, closing the mouth, leaning on the bottom, rolling softly from the top to the bottom, squeezing the mouth. Ten minutes of laxity.8
The loosed face is placed up and down from the middle. Turn over, shut up and press the bottom. From the top down light rolls, double rolls。9
The three curled noodles were put in a Tusk Motion, closed the mouth, covered the membrane with warm and wet fermentation.10
Fermentation to 8 full and a thin layer of filtered egg fluid on the surface. 180 degrees, bottom, about 35 minutes. Add tin paper after colour。11
After a few strokes of the oven, they disemboweled and put on the grill。Hokkaido milk toast Make Tips
Second fermentation requires fermentation in warm and wet areas, with a cup of hot water in the oven。