Hokkaido toast
By VirginieKoch
The famous Hokkaido toast is indeed not a name for itself. It is a toast that every baking enthusiast will try. Last time, I tried the 100% Chinese-grown Hokkaido method, but this time I tried the direct method. It doesn't require butter, but it's also delicious. Hokkaido is my favorite toast. Try Hokkaido next time.
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 4.5 grams
- whole egg liquid 35 grams
- sweetening
- roast
- several hours
- senior
Steps for Hokkaido toast
1
Mix all the ingredients thoroughly, knead the dough until finished, start a fermentation, and vent after fermentation.
2
Divide into 3 portions, round and simmer for 10 minutes.
3
Remove a dough and roll it into an oval shape.
4
Turn over and roll the dough. (You can repeat this step again after waking for 10 minutes, or you can do it only once)
5
Put in the toast mold.
6
Carry out secondary fermentation.
7
Place it in the toast mold.
8
Fermentation twice until full at 8 or 9 minutes.
9
Cover the toast mold.
10
Preheat the oven and bake at 170 degrees for about 40 minutes.Hokkaido toast Make Tips
This toast does not require butter, but it is just as soft and delicious.