Hokkaido toast

By VicentaLakin

Hokkaido toast
It smells like toast, and it's so soft! It's one of our usual toast. Put some jam on it, or make some eggs and cheese, or make some peanut butter and sesame sauce

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Steps for Hokkaido toast

  • 1
    It's a Chinese smouldered lasagna that freezes for 17-24 hours and can be sent 2.5 times larger
  • 2
    After the fermentation has been completed, the Chinese tore small pieces together with the main lasagna (other than butter) are put into the bakery, the opening and face process is 20 minutes, and softened butter is added 10 minutes later
  • 3
    It's a complete phase that pulls out the film
  • 4
    Then put on the lid and ferment for 10 minutes
  • 5
    Noodles are taken out by pressure exhausts, 3 equals, roll round, and cover the membranes for 15 minutes
  • 6
    It's going to be loose, and it's going to be all over the air. Circle
  • 7
    Both sides
  • 8
    It's almost wide and it's starting to roll down
  • 9
    It's almost two and a half
  • 10
    Scramble it in the toast mold
  • 11
    The oven is fermented, 37 degrees, hairy to eight cents full, with a bowl of warm water, with no hot hands and increased humidity
  • 12
    The oven is preheated at 160 degrees! The fermented pasta, a thin omelet on the surface, then sent to the preheated oven, bottom, 160 degrees, about 35 minutes
  • 13
    It's fresh
  • 14
    Take a look at the internal organization, it's so soft, it's so delicate
  • 15
    Isn't it beautiful
  • 16
    What do you say? Want to try? It's absolutely delicious

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