Hokkaido toast
By VicentaLakin
This toast was made in order to eliminate the open bottle of light cream, and this time it was used in a direct manner, saving time, and the finished product came out with the same soft lace and full milk。
Recipe Recommendations
- high-gluten flour 320g
- light cream 180G
- milk 35g
- sugar 45G
- yeast 5g
- whole egg liquid 45G
- salt 4g
- mold a
- milk fragrance
- roast
- several hours
- ordinary
Steps for Hokkaido toast
1
All materials from the main material are placed in the bakery, which is covered by the noodle programme for 15 minutes. (My bakery is 30 minutes, 45 minutes, because I've made two of them in bulk, and it takes longer to get out. I'm not sure
2
All materials from the main material are placed in the bakery, which is covered by the noodle programme for 15 minutes. (My bakery is 30 minutes, 45 minutes, because I've made two of them in bulk, and it takes longer to get out. I'm not sure
3
Get out of there。
4
Get out of there。
5
The bread machine fermented for an hour, fermented to 2-2.5 times the size, with a little flour on its finger, rubbing it in, pulling it out, and fermenting if it does not collapse or bounce. The collapse means that the noodles are over-fermented and used only as old ones. I'm not sure
6
The bread machine fermented for an hour, fermented to 2-2.5 times the size, with a little flour on its finger, rubbing it in, pulling it out, and fermenting if it does not collapse or bounce. The collapse means that the noodles are over-fermented and used only as old ones. I'm not sure
7
Take the noodles out, press pressure exhaust and split them into six equals。
8
Take the noodles out, press pressure exhaust and split them into six equals。
9
Take a stubble bar。
10
Take a stubble bar。
11
Roll it up, 15 minutes still。
12
Roll it up, 15 minutes still。
13
And grow the strip, the width is the same as the mold
14
And grow the strip, the width is the same as the mold
15
Roll it up。
16
Roll it up。
17
Put it in the mold。
18
Put it in the mold。
19
Cover the paper with tin or wet cloths, protect the film, and ferment the warm areas. I put it in the oven, and a bowl of water fermented for 40 minutes. I'm not sure
20
Cover the paper with tin or wet cloths, protect the film, and ferment the warm areas. I put it in the oven, and a bowl of water fermented for 40 minutes. I'm not sure
21
fermented to 8-9 full, brushed with egg fluid。
22
fermented to 8-9 full, brushed with egg fluid。
23
PUT IT IN A PREHEATED OVEN, 340F/170C FOR 40 MINUTES. COVERED WITH TIN FOIL TO PREVENT OVER-COLORING。
24
PUT IT IN A PREHEATED OVEN, 340F/170C FOR 40 MINUTES. COVERED WITH TIN FOIL TO PREVENT OVER-COLORING。
25
Take it out as soon as it's done。
26
Take it out as soon as it's done。
27
The finished chart。
28
The finished chart。
29
Internal organization。
30
Internal organization。
31
Layer Lass。
32
Layer Lass。Hokkaido toast Make Tips
1. Flour is filled with different quantities of water, milk is not fully distributed at first, and 10 grams are reserved for distribution. 2. The temperature of the oven is different and the temperature is adjusted to the spleen of the home。