Hokkaido milk toast
By VicentaLakin
100 per cent of the Chinese Hokkaido toast, which is made of fresh gold-sand-il-earth toast, is highly organized and particularly detailed. Learn Katie 450 grams of toast a ration。
Recipe Recommendations
- Jinshan Japanese Toast Powder 300 grams
- fine sugar 9 grams
- dry yeast 2 grams
- milk 96 grams
- light cream 84 grams
- butter 6 grams
- egg white 21 grams
- salt 3 grams
- milk powder 18 grams
- sweetening
- baking
- a day
- ordinary
Steps for Hokkaido milk toast
1
Material ready, butter softened。
2
All the material of the Chinese noodles is placed in a bakery or a cook's machine。
3
Slipped into a smooth face and placed in the container, covering the film into the freezer for 18 hours。
4
Fermentation to the original double size。
5
Tearing up inside is like this。
6
Cutting the Chinese into small pieces and putting all the materials in the main material, except butter and salt, on the face of the bread machine。
7
When you're in a group, you add salt
8
It is able to pull out the membrane through the extension phase, but the serrated state on the edge is that the butter continues to rub。
9
Until the film comes out。
10
Rolling round caps to keep the film loose for 10 minutes。
11
Split the noodles into two pieces, flatten them with your hands, and roll them up and down, without too much。
12
And then you'll cover the film and relax for 10 minutes
13
Open loosely, turn on the face, press on to the bottom of the thin, and it'll be just about as long as the cane。
14
Roll up, close up。
15
Put it in the kitchen chef Katie toast box。
16
It's 30 or 35 degrees。
17
It fermented to a full 9th of the toast box, with an egg polish or milk on the surface。
18
The oven is under 180 degrees baked for 40 minutes, and is covered with tin paper。
19
It's hot, it's cold. The organization is delicate and soft。