Hokkaido toast
By VicentaLakin
The super soft Hokkaido toast, full of milk, laces, and the beauty of the Dojo day have been done three times, with the unanimous praise of family colleagues, and can maintain a great taste even if it is put on for two days, the fridge is frozen and sliced again. The fermentation process before the roast, I simplified, fermented inside the steam pan, only half an hour, just as good
Recipe Recommendations
- high-gluten flour 300g
- white granulated sugar 9g
- yeast 3g
- milk 96g
- light cream 84g
- egg white 21g
- butter 6G
- milk powder 18g
- salt 2g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Hokkaido toast
1
the main material (7 items, fermented powder 300g + white sugar 9g + yeast 3g + milk 96g + light cream 84g + egg + 21g + butter 6g) was added to the bread drum and the fermented noodles program was initiated for approximately 1.5 hours。
2
upon completion of the chinese pasta production, the noodles were torn into small pieces and added to all the supplements (6 items, egg cream 24g + white sugar 45g + milk powder 18g + butter 6g + salt 2g + yeast 1g), and the programme and the noodles were to be activated for about 21 minutes。
3
Take out the noodles, pull out the gloves。
4
The noodles are split into three pieces, and they grow up and roll up。
5
Put it in the toast mold。
6
The steam pots heat up the water, turn off the fire, put it into the toast noodles, put a lid on, fermented in a wet and warm environment for about half an hour, and the waiting group accumulates up to 7 or 8 points of full toast。
7
The oven is preheated, the face of the face is covered with sesame and placed in the lower part of the oven for 180 degrees and 30 minutes. At 25 minutes, it is advisable to paint high concentrations of honey water and continue to bake to the top. (By adjusting the time to its own oven, if necessary, tin paper may be added to prevent the top roasting
8
Take out Hokkaido toast。
9
Real lace toast, soft cream, good slices。
10
The taste remains good after two days of preservation and heating in the oven。
11
Toast sliced, baked into a fragrance, with French wine and veal