Hokkaido toast
By VicentaLakin
Recipe Recommendations
- high powder 400 grams
- sugar 70 grams
- salt 6 grams
- light cream 130 grams
- milk
- fresh yeast 12 grams
- butter 30 grams
- water 100 grams
Steps for Hokkaido toast
1
Polish species: When water and fresh yeast are fully dissolved and mixed with high powder, fermentation to beehive form can also be made early and placed in freezer fermentation。
2
When the Polish species are mixed with the main noodle material, butter is added to it and it is extended。
3
The coated face is placed in a container and the surface covers the membrane fermentation twice as large. Temperature does not exceed 28 degrees。
4
After fermentation, the exhaust is rounded and the noodles are divided into six pieces, covering 15 minutes of flavour laxity。
5
When it's loose, the noodles are turned open and rolled from top to bottom。
6
When it's done, it'll cover the membranes for 15 minutes。
7
Turn it up again, roll it up and down。
8
Put the rolled noodles in the 450 grams of toast box for the school cook, two to eight cents full。
9
On the oven 160, 170, and for 35 minutes, the specific temperature is to feel the temper of the oven as appropriate, and it is to be baked to the surface, covered with tin paper, with butter on the surface when it comes out。Hokkaido toast Make Tips
1. When a roll of pasta is placed in a toast box, the roll will be in the same direction. 2. The amount of milk in the noodles is regulated by the water intake of the flour。