Hokkaido toast
By VicentaLakin
It's a non-oiled bread because it's very soft and resilient with light cream, whether it's hot or cold, and it's really good for you to eat or eat.
Recipe Recommendations
- whole egg liquid 35 grams
- salt 5 grams
- milk powder 15 grams
- light cream 80 grams
- low-gluten flour 30 grams
- high-gluten flour 270 grams
- milk 100 grams
- fine sugar 40 grams
- dry yeast 5 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Hokkaido toast
1
Prepare food: 100 grams of milk, 80 grams of light cream, 5 grams of salt, 35 grams of whole egg fluid, 40 grams of fine sugar, 15 grams of milk powder, 30 grams of low-banded flour, 270 grams of high-banded flour, 5 grams of dry yeast
2
Put liquids and salt at the bottom of the bread bucket, with powder in the middle, top of which is yeast
3
Scramble the face on the board
4
Put it in a clean, waterless container and cover it up
5
Put it in the oven, open the fermentation, put a bowl of hot water at the bottom, and ferment it to 2.5 times the size
6
The fermented noodles stick a hole in the middle with chopsticks
7
Get some air out of the noodles
8
On average, three. Roll round, 20 minutes of membranes
9
Take out a noodle and grow a strip
10
From top to bottom
11
Make sure you cover the film for 10 minutes
12
Take out the noodles and spread them again
13
Roll from Top to Bottom
14
The rolls are the same size, not too thick. About two and a half laps
15
Put them all in the Toast Moot
16
Put it in the oven and start the fermentation
17
It's about 90% full
18
Put it in a pre-heat oven, fire it up and down, 180 degrees and 40 minutes
19
Completed Chart
20
It's delicate and resilient. It's soft and it smells...
21
Completed Chart
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Completed ChartHokkaido toast Make Tips
1) The temperature of the oven shall be adjusted to the temperature of its own oven