Chinese Hokkaido toast
By VicentaLakin
Recipe Recommendations
- yeast 2g
- whole egg liquid 20g
- salt 3g
- milk powder 20g
- egg liquid appropriate amount
- high-gluten flour 300g
- white sugar 45G
- light cream 85g
- milk 90g
- corn oil 6G
- sweetening
- roast
- several hours
- simple
Steps for Chinese Hokkaido toast
1
The Chinese materials were mixed, covered in noodles and placed in a freezer for 18 hours。
2
The fermented pasta is twice as big as it was, so take the fridge back to the temperature reserve。
3
Tore the Chinese pasta into small pieces and put it in a bakery with the main ingredient, and start the flour program。
4
The pasta fermented twice as much after the meta-program (the noodle would be very soft, not to suspect that the water was running too much)。
5
On average, the noodles are divided into three exhausts for 15 minutes, which are too sticky to operate with oil on their hands or with disposable gloves。
6
Nice and loose noodles。
7
Both sides fold。
8
Roll it up from the bottom。
9
Do all three, put them in the toast box。10
A bowl of hot water was placed in the oven, the oven fermentation mode was activated, and the embryo fermentation was placed in the oven for 50 minutes。
11
The embryo is fermented up to eight points for the mold to be removed and an egg fluid on the surface。
12
The oven is preheated at 180 degrees, the lower layer is baked for 40 minutes, and the top colour is satisfactory and then covered with tin paper in the middle of the journey to avoid excessive colour。
13
Roasted toast modeled on the grilled web。
14
Slice is fine, very soft。
15
Put on homemade jam, a simple, nutritious breakfast is ready。