A friend of a colleague opened a creative handmade cake shop. She is also a MM who loves baking. She takes care of the store hard with love and hands. She is very envious of her ability to associate her hobbies with her work and dreams. She hopes that the store will be prosperous and prosperous. With her leadership, more people like baking and love life!
The store had just started, and when we ran out of ingredients, we also got a big box of Anjia's light cream. When we got it, we thought of having been craving Hokkaido toast for a long time. I started baking immediately when I got home from work. Two toasts were baked until 12 o'clock. One was for breakfast the next day, and the other was brought to the company to share with colleagues. This recipe is really great. It tastes soft and has a strong flavor of milk. It is definitely worth collecting carefully. Don't miss it if you like baking.
Hokkaido toast
Recipe Recommendations
- high-gluten flour 600 grams
- instant yeast 3.2 grams
- milk 192 grams
- protein 42 grams
- butter 12 grams
- fine sugar 90 grams
- salt 7.2 grams
- milk powder 2.4 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Hokkaido toast
1
Put the medium dough ingredients into a toaster and stir until the dough is smooth.
2
Place the medium dough in a warm place and ferment to 2-2.5 times the size.
3
Tear the fermented medium dough into small pieces and mix with the ingredients in the main dough except butter.
4
Use after-oil method to knead until complete.
5
After kneading, continue to ferment for another 10 minutes, remove and divide into 6 evenly sized portions, round and cover with plastic wrap and relax for 15 minutes.
6
First rolling: Roll out the relaxed dough into an oval shape.
7
After turning, gently roll it up from top to bottom for 1.5 to 2 turns.
8
Shape all 6 portions of dough in turn, and relax for another 10 minutes.
9
Second rolling: Roll the dough rolled each time into a long strip.
10
Then gently roll it up from top to bottom for 2.5 turns, no more than three turns.
11
After everything is done, place it into the toast mold in turn and place it in a warm and humid place to ferment for a second time.
12
Brush egg liquid on the surface when it is full for 8 minutes.
13
Put in the lower layer of a preheated 180-degree oven and bake for about 40 minutes.Hokkaido toast Make Tips
1. Please adjust the oven temperature as appropriate. 2. Cover the bread skin with tinfoil after it is colored during baking to avoid too dark the skin color.