Ever since I made [Hokkaido Toast](Direct Method) for the first time, I have fallen in love with Hokkaido. There is no choice. Hokkaido with light cream is so delicious. Later, I tried making soup, which felt softer than the direct method. This is not the case, if you made the Chinese one again, it is simply a "fake"! I really like the toast made in Hokkaido in China. It seems like I like the new and hate the old. In the past two or three weeks, I have made five Chinese varieties. This box of light cream is about to be eliminated!
The prescription is simple, with slight changes. Falling in love with Hokkaido, thank Bo Hui!
Hokkaido Tusi
By PearlSchmidt
- sweetening
- baking
- a day
- ordinary
Steps for Hokkaido Tusi
1
Place the A mixture in the bread maker and stir until the dough is slightly smooth. The Chinese dough is refrigerated and fermented to 2-2.5 times the size (about 18 hours).
2
Tear the prepared Chinese dough into small pieces, mix with Material B and stir well. Add the butter of Material C and continue to knead until smooth and thin.
3
Mix the middle dough with the main dough and knead until complete, and continue to ferment for about 10 minutes. Divide into 3 equal parts, roll and relax for 15 minutes. Take a relaxed dough and roll it out into an oval shape.
4
Turn it over and roll it up from top to bottom.
5
After rolling, relax for 10 minutes.
6
Roll it into a long strip again.
7
Gently roll it up from top to bottom. (Don't roll it too hard, just 2 laps).
8
Place it in the toast mold.
9
Fermentation twice until 10 minutes full. (Or 8 minutes full cover). Brush egg liquid.
10
Put in preheated oven. Lower the layer at 180 degrees for 35 minutes, and cover with tinfoil in time after coloring. Demold in time after being baked.
11
The toast made by the Chinese method is super soft and has a very good internal structure.