Chinese Hokkaido toast
By VicentaLakin
Like toast to do that, softener lasagna。
Recipe Recommendations
- high-gluten flour 300 grams
- sugar 9 grams
- yeast 1.5 grams
- milk 96 grams
- light cream 84 grams
- protein 21 grams
- butter 6 grams
- salt 1.5 grams
- milk powder 18 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Chinese Hokkaido toast
1
All the material (except butter) of the Chinese noodles will be placed in a bakery, then the butter will be put together for a period of about 15 minutes and will be sealed in a plastic bag for 18 hours in the refrigerator。
2
Put the main noodle material in the bakery, then tear the fermented Chinese pasta into a small piece of the bakery, start the face program, rub it into a smooth noodle, remove a piece of noodle, and have a large sheet of thin film, i.e. the glove sheet, in place。
3
When the noodle is removed for 15 minutes, it is ventilated with a hand or scepter to remove the gas from the noodle, divided into three pieces on average and rolled round。
4
Take out a piece of it, stow it with a stick, and roll it up and down。
5
It's a cow tongue, it's curled up, it's in a toast box, and it's ready to ferment。
6
A bowl of hot water was placed on the bottom of the oven, the toast box was placed on the top floor, and the oven door closed for a second fermentation, to the full of 8。
7
When it's done, you don't have to brush the egg. If it's done, it's done, it's done。
8
The oven is pre-heated, 180 degrees, up and down the fire, at the bottom, for about 45 minutes, and is distilled from the oven. I'm using a three-man toast box, so it's a little longer, if the other brands are 40 minutes old, you'll have to look for it。
9
Out of the oven until the temperature seal is kept。Chinese Hokkaido toast Make Tips
The temperature and timing of the oven will be adjusted to the condition of the oven itself。