Chinese Hokkaido toast

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The Chinese materials are ready in advance

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All but butter in the bread can

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Bread machine, double and face program

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Chinese noodles rubbing

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Then the fridge freezes and fermentes for more than 20 hours

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Prepare the material for the main noodle

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The material of the main noodle is placed in bread drums, except for butter, in the order of liquid powder. Lee

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The Chinese cut small pieces into the bread bucket

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Start the bakery and face program. We need to rub two

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Add butter before the second program starts

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Just rub out the membrane

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Scrambleed noodles in the warmth for 30 minutes, take out the exhausts, divide six pieces, roll over the cover for 15 minutes

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The twilight twilight is an elliptical form

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Again, under the thin, two and a half circles, not more than three

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The same direction into the Toast Moot

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Put the oven in the final fermentation

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Just send it to eight

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Put it under the pre-heat oven, 180 degrees up and down, about 30-40 minutes to bake. Paper

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Get out of the oven, get out of the oven, dry the grill, seal it up and keep it warm

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Let's get a close-up of Rusto

1. If the starter does not rise in the refrigerator, you can let it continue to ferment at room temperature until it is 3-4 times its original size. 2. Control the force when shaping; do not roll the dough too hard to avoid damaging the dough structure. 3. Fermentation must be sufficient; do not ferment at too high a temperature, keep it around 30 degrees. 4. After unmolding, wrap the toast in a plastic bag while it still has residual heat to keep it moist and soft. 5. Please adjust the baking temperature according to the mold and your own oven; this recipe is for two 450g loaf pans. 6. I use a PE5459 oven; please pay attention to appropriately adjusting the baking temperature when using ovens of other brands.