Toast in Hokkaido
By VicentaLakin
THIS IS 70% OF CHINESE TOAST, WITH REFERENCE TO MISS GAS, THE SQUARE OF LOVE AND FREEDOM, AND THANKS FOR SHARING. THE SQUARE IS A 450-GRAM TOAST. FLOUR IS THE QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN'S QUEEN。
Recipe Recommendations
- high-gluten flour 175g
- milk 73g
- yeast 3g
- protein 38g
- light cream 55g
- sugar 35g
- water
- salt 3g
- butter 20g
- sweetening
- roast
- several hours
- ordinary
Steps for Toast in Hokkaido
1
The high powder milk yeast protein is smoothed to half an hour, 28 degrees per hour, and then frozen in the fridge for 12-15 hours to the hive. It's hot right now, my kitchen's at 32 and moist 63, so I've got hair in the hall about 27-28 degrees. If it's winter, I'm afraid it's on heat。2
Cut the Chinese noodles into small pieces, sugar, light cream, and rub them slowly. To mix, with high powder, with water, with medium speed. I've been waiting for half an hour, but I've been waiting to get it out of the fridge, because the kitchen's too hot, and I'm afraid the surface will get warm。3
As far as six-seven-seven, the lasagna can be extended, + salt + butter to complete membrane. It's the toughest kind of bread I've ever made, and it's not sticky, and it's so strong。4
Then close the dough and ferment. 28 degrees appropriate, humidity 75. I don't have a fermentation box, I spray some water, I'll have a lid, I don't have a lid。5
Temperature, 28 degrees, first fermentation. The fermentation is about an hour and a half, up to a factor of 2-2.5, with a small amount of water or flour on its hands, and it can only be retrenched or slowly (mostly not retrenched)。6
It is divided into 4 zirconium equivalents, rounded and covered with laxity for 15 minutes。7
Six copies。8
Press flat air。9
Ellipse. Attention. Small bubbles on the edge。10
Scroll in a barrel, loose for 10 minutes。11
Four12
Six13
It's completely easy to grow up. If there's a bubble on the side, press it。14
To roll down from top to bottom, about 2.5-3 laps, not too tight, and try not to exceed three laps. It's a little thinner down there。15
No sticky toasting without brushing。16
If your mold isn't untouched, brush all the melted butter。17
Humidity 85, temperature 38 degrees, full of eights. I don't have a fermentation box, straight to the oven, with a glass of open water, 20 minutes of hot water, about 4 ⃣️0 ⃣️。18
Six19
Fire was 180 degrees above and below the oven, 40-45 minutes in the lower middle. In about a minute, tin paper is added to prevent excessive colour. My oven is small and weak, two-twisted. Reference, 32 litres of pine, 210 degrees of fire, 180 degrees of temperature inside the furnace。20
You can brush eggs and milk on the face. It'll be bright, it'll sell。21
Relatively speaking, the three-piece is higher than the two-sided one。22
Three can be crowded23
Watch high。24
I've made this toast with Shin Liang, Roman Legion, American Kim, and it's gonna be rad, just a small amount of water. The queen is in the best condition. I ordered a bag of neon. I haven't arrived yet。25
Division's fine。26
We can tear out a lot of footage。27
It's disguised as a bakery, a delivery. My friends can eat half a dozen at a time, including the fat-defunct pretty chicks. A lot of people say it hasn't been so much bread in 10 years. Well, I'll take that as a compliment。28
THE DUMB LITTLE P SHARE29
Compare30
PERFECT LITTLE PP31
Attention: In the summer, yeasts can put up 2 grammes, and control surface temperature is below 28 degrees if using a baker or cooker machine and face, using as much cold water as possible, and stainless steel drums are previously frozen。