Hokkaido milk toast
By AhmadRyan
Ingredients: salt,light cream,milk,butter,sugar,high powder,dry yeast,whole egg
Recipe Recommendations
- high powder 20 grams
- milk 100 grams
- sugar 60 grams
- salt 4 grams
- whole egg 43 grams
- light cream 50 grams
- dry yeast 5.5 grams
- butter 20 grams
Steps for Hokkaido milk toast
1
Pour 20 grams of bread flour into 100 grams of pure milk and stir until uniform and free of particles.
2
Then heat to 65 degrees over low heat, stirring until thick, smooth and particle-free, wrap in plastic wrap, and place in the refrigerator to refrigerate for later use.
3
Place all ingredients except butter in a bowl, add soup seeds, mix into a uniform dough, knead until expanded, then add butter, and knead until complete.
4
Turn the oven on to 28 degrees, place the dough in the oven, place a cup of boiling water next to it, and carry out basic fermentation for 1 hour until the dough is twice its original size. Put your fingers with high powder and poke a hole in the middle of the dough. The hole does not retract, the surroundings do not collapse, and the fermentation ends.
5
Remove and knead again. Cover with damp cloth and ferment for 15 minutes.
6
Divide into three equal parts, round, relax for another 15 minutes, exhaust, and roll into an oval shape.
7
Roll into a roll, close and press underneath, and place into a toast mold leaving a gap in the middle.
8
Put it into the oven at 38 degrees C, place a cup of boiling water next to it, and ferment it for a second time. About 40 minutes, until the dough is almost full.
9
Cover the top of the toast lid, preheat the oven to 180 degrees, put on the upper and lower heat, place in the middle and lower layers of the oven, and bake for 30 minutes.
10
Remove it and remove it, let it cool completely before slicing it. If you don't have a special tool for cutting toast, you can also use a clean saw blade to cut it, hehe!