Bean Hokkaido toast
By VicentaLakin
People always ask me, "Why is Hokkaido toast so expensive?" And I said, "Eat, it's better than ordinary bread toast, sure it's not the same price." Just a little light cream left in the house, and my mom's bean-covered bean pie, making this milky bean-saloon toast
Recipe Recommendations
- high-gluten flour 300g
- bean paste 50g
- butter 8g
- light cream 40g
- milk 20g
- water 100g
- yeast 3g
- salt 1g
- eggs one
- white granulated sugar 50g
- sweetening
- baking
- half an hour
- ordinary
Steps for Bean Hokkaido toast
1
the practice of soup growing: 20 g of high powder and 100 g of water are mixed into the pot, and small fires heat up to thick fires。
2
The soup is cooled and poured into the bread can, with light cream, milk and an egg. (milk additions are based on the water intake of flour)
3
Called high-banded flour, the diagonal line placed in salt and sugar, and the yeast in the middle。
4
Start first-time and face-to-face procedures。
5
After completion of the procedure, the room temperature softened butter was placed and a second and face procedure was initiated。
6
When the program is over, the face can rip out the film。
7
Room temperature goes one shot。
8
A nice noodle out of the air。
9
It's split in three and lax for about 15 minutes。
10
Take a piece of noodles, press on the bottom, rub a soy sauce。
11
From top to bottom。
12
Do it all, put it in the toast box。
13
Put a bowl of hot water in the oven and do two rounds。
14
The 7-8 points sent to the mold are full and removed。
15
Put a stick of bamboo in the air, and a toast cap。
16
Preheat oven, top-fire + hot wind cycle, 200 degrees and 40 minutes。
17
The roasted toast is pinned on the grill。
18
It's completely cooled。
19
A little vegetable salad, ripe eggs。
20
A big breakfast
21
O-HA-HA
22
Let's eatBean Hokkaido toast Make Tips
The noodles and the softer bread are also made soft. 2. The oven is set up for reference purposes only。