Chinese-grown Hokkaido toast
By LulaConnelly
Ingredients: salt,high-gluten flour,light cream,milk,butter,milk powder,protein,fine sugar
Recipe Recommendations
- high-gluten flour 300 grams
- fine sugar 54 grams
- milk 96 grams
- light cream 84 grams
- protein 31 grams
- butter 12 grams
- salt 3.6 grams
- milk powder 18 grams
- milk fragrance
- baking
- several hours
- senior
Steps for Chinese-grown Hokkaido toast
1
Mix all the main dough ingredients and knead with a bread machine for 20 minutes to form a smooth dough.
2
Cover with plastic wrap and ferment until 2-2.5 times in size.
3
Pull the fermented main dough material into small pieces, mix with the main dough materials (except butter), knead it with oil until the expansion stage, and knead it in the bread machine for about 40 minutes.
4
Remove the kneaded dough from the toaster, cover with plastic wrap and relax for 10 minutes.
5
Divide into 3 equal parts and relax again for 15 minutes.
6
Take one portion and roll it into an oval shape.
7
Roll it up from top to bottom.
8
Roll all three dough and continue to relax for 10 minutes.
9
Take one portion and roll it lengthwise.
10
Roll it up from top to bottom, about 2.5 turns.
11
Roll well and place in a toast mold for a second fermentation.
12
Serve until eight-point full and brush with egg liquid. Preheat oven to 180 degrees for 10 minutes.
13
Send the dough into a preheated oven, add a bowl of warm water, and bake for 40 minutes. Immediately after baking, remove the mold and let cool.