Hokkaido toast
By VicentaLakin
toast has always been the favorite of many, especially of the staff. one or two in the morning, and an egg, bacon and vegetables. a glass of milk is a great breakfast! toast is generally classified as mountain toast and square toast, which are the most common. you probably don't know that toast is a lot of practice and taste. looks like toast bread, but it's different inside. the taste varies depending on the material ' s different practices, and even if the same practice is different in fermenting time control, the taste varies considerably. this toast, introduced today, is a 70 per cent medium-sized hokkaido toast, adapted by the great phenomenon. it's good taste and taste, so i'd like to introduce you to two 450 g toast boxes. volume
Recipe Recommendations
- high powder 350g
- yeast 4g
- pure milk 145g
- whole egg liquid 75g
- salt 4g
- fine sugar 100g
- light cream 110g
- unsalted butter 40g
- egg liquid a little
- milk fragrance
- roast
- several hours
- ordinary
Steps for Hokkaido toast
1
It's easier to put the seedlings in the fridge one night in advance and use them in the morning. Tore up the seed pack and put it in the mixer. Lee
2
All the butter-free materials pouring into the main section
3
Soft butter will be added to the noodles to expand and will continue to stir up the gloves. And go into one
4
One to two and a half times the size, and the exhausts split into six. Circle
5
Pumping the small noodles into a tongue roll and laxing them for 10 minutes. Press and roll again
6
Two rounds in the toast mold, waiting for two rounds of fermentation to full eight. A little egg fluid on the surface
7
The oven is preheated 180 degrees in advance and is baked in the middle of the fire for 40 minutes. Cover the tin paper with toast to avoid too deep
8
When you're out of the oven, you'll be fineHokkaido toast Make Tips
Prepare the starter dough in advance and leave it in the refrigerator overnight so it is more convenient to use in the morning.