Hokkaido Tusi
By KennySchoen
I saw thin ash making [Hokkaido Toast] a few days ago, and I like it very much. Because I used to buy this kind of toast and eat it. It was more expensive. It tasted really good and my family liked it. But I have never done it before. I always thought it would be super troublesome to make it with soup seeds, medium seeds, etc. Personally, I am still at the rookie stage of baking. I am constantly practicing a few things I have just learned, and I dare not try new products too fast. Seeing that the recipe for thin ash was still very simple, I decided to give it a try. So, I bought a toast box online and decided to start my "rookie" toast journey...
Recipe Recommendations
- high powder 270 grams
- low powder 30 grams
- milk powder 15 grams
- milk 100 grams
- light cream 80 grams
- sugar 40 grams
- salt 4.5 grams
- yeast 5 grams
- whole egg liquid 35 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Hokkaido Tusi
1
Mix all the ingredients thoroughly, knead the dough until finished, start fermentation once, vent, divide into 3 equal parts, round, and let stand for 10 minutes.
2
Remove a dough and roll it into an oval shape.
3
Turn over and roll the dough.
4
Repeat step 2.3 after waking for 10 minutes.
5
Put in the toast mold.
6
Carry out secondary fermentation in a warm and humid place. Cover it when the nine minutes are over.
7
Preheat the oven to 170 degrees for 40 minutes.