Some time ago, I was very fascinated by Hokkaido ~~
I really can't be fascinated. The taste of Hokkaido with light cream is so charming, heh. So I tried all the direct method, medium planting method, and soup planting method. They are all very delicious. If I were to rank them, they would be Chinese planting method, soup planting method, and direct method.
Today, this toast is made with soup, but it is actually not worse than the Chinese one. The toast was served very well this time, and it was finally full.
Hokkaido Toast Soup
Recipe Recommendations
- high powder 270g
- cold water 74g
- whole egg liquid 43g
- milk 27g
- milk powder 10 grams
- unsalted butter 25g
- dry yeast 5.5g
- sugar 43g
- salt 4g
- soup seed 92g
- sweetening
- roast
- several hours
- senior
Steps for Hokkaido Toast Soup
1
Add 18 grams of high-gluten flour to 74 grams of cold water and stir well, heat on low heat until the flour melts into paste, and make the soup.
2
Add soup ingredients.
3
Then put all the ingredients except butter into the bread machine, select a dough mixing program, and start kneading. After the 20-minute dough mixing process is over, add small pieces of unsalted butter and let the dough slowly absorb.
4
Knead until the dough can pull out a large film. (This process takes 40 minutes for the bread machine to mix dough)
5
Cover with a round cover and ferment with plastic wrap until 2-2.5 times the size.
6
Remove the dough and exhaust it.
7
Divide into 3 equal parts, roll and relax for 15 minutes.
8
Roll it into an oval shape.
9
Relax for 10 minutes after the first rolling, and then roll for the second time.
10
Place it in the toast mold.
11
Fermentation twice until 8 minutes full.
12
Cover, preheat the oven at 180 degrees, lower and lower layers, and bake for about 45 minutes.