Butterless Hokkaido toast
By VicentaLakin
It's good to make sandwiches without butter
Recipe Recommendations
- milk 100g
- light cream 80g
- salt 5g
- whole egg liquid 35g
- fine sugar 40g
- milk powder 15g
- low-gluten flour 30g
- dry yeast 5g
- high-gluten flour 270G
Steps for Butterless Hokkaido toast
1
All food items are placed in the bread-crumbers in the order of bottom liquids, mid-level powders, top-level dry yeasts, starting and flouring, three times。
2
I'll rub the noodles to the full stage. Covered with wet cloth, fermented in warm and wet, and distributed 2.5 times the size of the original volume. * The best fermentation environment, temperature 28-29°C, humidity 70% - 75%。
3
Scratch the face on the panel, draining the gas into an average of three coverings of 20 minutes of flavour。
4
(c) Taking a face group, using a cane to form an elliptical form (if the face group returns more than it does, it is not easy to explain the lack of clarity). Then turn over, roll it down, roll it up, then cover it up, and let it go for 10 minutes. Put it in the mold。
5
Cover it up and ferment it again in the oven. It's full of nines and a lid
6
In the oven, the upper and lower layers of the oven are baked at 180 degrees for 40 minutes。
7
When it came out of the oven, it fell out and lay on the grill。
8
Done