Hokkaido toast
By DennisHarris
Ingredients: salt,light cream,milk,milk powder,whole egg liquid,sugar,yeast,low powder
Recipe Recommendations
- low powder 30 grams
- milk powder 15 grams
- milk 100 grams
- light cream 80 grams
- sugar 40 grams
- salt 4.5 grams
- whole egg liquid 35 grams
- yeast 5 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Hokkaido toast
1
Mix all the ingredients, start the bread machine's "dough" process twice, knead for about 40 minutes until the expansion stage, and basically ferment to twice the size.
2
Divide into 3 portions, round, and relax for 10 minutes.
3
Take one portion and roll it into an oval shape.
4
Roll it up from top to bottom.
5
After rolling, relax for another 10 minutes, turn over, turn the seal down, and roll it out lengthwise.
6
Roll it up again from top to bottom.
7
Place the rolled dough into a toast mold, cover it, and ferment it again. I used the fermentation function of the oven this time, and the results were good.
8
Hair until it is 90 percent full and you can bake. Preheat the oven at 180 degrees for 10 minutes. After preheating, add the toast mold and bake for 40 minutes.