Hokkaido cream toast
By VicentaLakin
The Chinese Hokkaido toast, with light cream, is a good way to consume light milk, which is so rich that it can tear a soft girl to pieces。
Recipe Recommendations
- high powder 175g
- milk 70g
- protein 40g
- yeast 4g
- white granulated sugar 45G
- salt 3g
- evaporated milk 50g
- butter 20g
- sweetening
- baking
- several hours
- simple
Steps for Hokkaido cream toast
1
Chinese pasta rubbed to dry powder and frozen the fridge
2
It's 14 hours cold
3
Chinese and main noodles, except butter. Noodles
4
It's about 40 minutes
5
Remove Shining
6
It's gonna be 20 minutes
7
It's like a bull's tongue
8
♪ Turn around and fold ♪
9
Turn the other way
10
Turn it down, roll it up and down, roll it around two and a half
11
Toast box fermentation
12
The oven fermentation, a bowl of open water underneath. If it's not hot in the middle, we need another bowl
13
fermentation in about an hour, preheat oven at eight minutes, 180 degrees upper and lower tube, and then 40 minutes of toast in the lower part of the oven