Hokkaido toast

By VicentaLakin

Hokkaido toast

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Steps for Hokkaido toast

  • 1
    PUT ALL MATERIAL IN PART A IN THE ORDER OF LIQUID BEFORE POWDER FOR A 20-MINUTE PROCEDURE, COVER THE FERMENTATION OF THE FILM ROOM IN THE BASIN FOR AN HOUR, FERMENT THE REFRIGERATOR OVERNIGHT, AND FREEZE THE MATERIAL TO 2 TO 2.5 TIMES THE SIZE, OR FREEZE THE FRIDGE FOR THE NIGHT
  • 2
    TORE THE FERMENTED CHINESE PASTA INTO SMALL PIECES INTO A BAKER'S BARREL, THEN ADD B TO THE RUB ONE, THEN C TO THE LOAD, THEN RUB ONE
  • 3
    Scratch the lid for 15 minutes, tweak the lid for 15 minutes, remove the exhaust for 15 minutes in 3 equals, make the first roll, take a tweak from the middle to the bottom, tweak into a cow tongue, fold into a rectangle in the middle of a separate network, wrap the tweak the twig, and 10 minutes loose
  • 4
    When it's ready, we'll have two rolls, one of them in the form of a cow's tongue, on the bottom of the thin, on the side, and we'll roll it up and down, about 2.5 laps, roll it up and put it in the box, ferment it to eight. Full
  • 5
    When it's ready, brush all the egg fluid, enter the oven 180 degrees 35 to 40 minutes. Paper

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