Toast soup from Hokkaido

By VicentaLakin

Toast soup from Hokkaido

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Steps for Toast soup from Hokkaido

  • 1
    First, soup: 50 grams of bread with 250 grams of water。
  • 2
    Smuggle to even, no flour particles。
  • 3
    The small fire is heated, mixed with heat until it becomes slurry paste, it is shut down until it is hot, the membranes are frozen and run out within three days。
  • 4
    It's frozen soup in eight hours。
  • 5
    Bread cans are filled with bread powder, milk powder, sugar, salt, yeast。
  • 6
    Add eggs, milk, light cream, soup (92 g)。
  • 7
    The bread machine rubs the face, a procedure is followed to examine the face and to pull out the thick film。
  • 8
    Add soft butter and keep rubbing。
  • 9
    Until you can pull out a big film。
  • 10
    The fermented pasta is organized and placed in a fermentation basin, covered with a lid and fermented to 1.5-2 times larger in warmth。
  • 11
    Nice noodles。
  • 12
    The exhaust is divided into 3 equals, with rounding and 15 minutes of flavouring。
  • 13
    Take a nice, loose noodle and open up an ellipse。
  • 14
    Turning over, they roll up and down, closing their mouths and covering the membranes for 10 minutes。
  • 15
    Quick, nice noodles again。
  • 16
    Turn over and press the bottom。
  • 17
    From top to bottom。
  • 18
    Into the toast box。
  • 19
    fermentation in warm and wet places to the full of 89 minutes, with a toast box cover, a preheated 180°C oven floor and 40 minutes of roasting。
  • 20
    Once baked, the model is removed and the side ends up on the grilled web。
  • 21
    Slice for consumption。

    • Toast soup from Hokkaido Make Tips

    One, my noodles are still not covered, the toast is not swelling enough at the end of the baking and there is no straight angle at the top. I make more soup, and if I use it only once, I can get 18 grams of high powder and 74 grams of water to heat it up into a paste。

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