Chinese Hokkaido toast
By VicentaLakin
Recipe Recommendations
- high powder 300g
- white sugar 9g
- yeast 3g
- milk 95g
- light cream 85g
- protein 20g
- butter 6G
- salt 3g
- milk powder 18g
Steps for Chinese Hokkaido toast
1
All the mains are placed together in a bakery with smooth noodles, according to liquid powder。
2
Comforted noodles are placed in containers with a pretense of fresh membranes that are twice the size of their hair and then in refrigerators for about 20 hours。
3
Torn out of the fridge into small pieces and put it in the cook machine。
4
Put the food in the supplement, other than butter, into the large bowl of the cooker's machine, and start the cooker's machine to stretch the face。
5
Add butter。
6
It'll just pull out a big film。
7
I'm going to have to get my face fixed for 10 minutes。
8
It's a three-point cover。
9
It's a long roll (two rolls) of small noodles for 10 minutes。
10
Quite a twirling pasta。
11
It's got eight-points full in the mold。
12
The fermentation is full。
13
The eggbrush oven preheated 180°C for 35 minutes。
14
Out of the oven。