Hokkaido toast
By VicentaLakin
Why Hokkaido toast? Don't know. Hokkaido's milk is good, so it smells like toast? It is felt that the difference between the Chinese and the direct methods is that the face and the face, in two rolls and in Chinese, is light cream. But it's actually more subtle and softer. My experience is that you can't put light cream on it, add a little more, add more, like cake。
Recipe Recommendations
- eggs 21g
- light cream 80g
- whole milk 100g
- sugar 9g
- high-gluten flour 300g
- yeast 2g
- butter 6G
- milk powder 18g
- salt 4g
Steps for Hokkaido toast
1
the chinese materials (except butter) were added in order to the bread machine: egg fluid 21g, light cream 80g, full milk 100g, fine sugar (which can be replaced by white sugar) 9g, high-banded flour 300g and high-fudge yeast 2g. start and face program。
2
and the face group (20 minutes) stopped the procedure and added soft butter 6g. (my bread machine and face will stop at least five to eight minutes in mid-twenties, so it's about ten minutes. i'm not sure
3
Start and face the program, rub it in a little smooth. When it is finished, it is sealed, the room warms for two hours and then freezes in the fridge one night. (approximately 5 degrees, 16 hours)
4
End of face. Send it 2-4 times bigger。
5
Take it out of the fridge, don't warm it up, just tear it up。
6
add main noodle (de-yet) materials: sugar 40g, whole milk powder 18g, salt 4g, high sugar-resistant yeast 1g, egg fluid 24g (general size eggs, if no amount of final egg brush). if you add a cap, just add the rest. i'm not sure
7
after smooth noodles, add butter 6g. you don't have to mittens. it's tough enough。
8
Seal's wet and awake for 15 minutes。
9
three copies, one of which was slightly smaller (approximately 205g+190g+2005g), and was closed to the basin for 15 minutes。
10
Open, roll, button, 15 minutes。
11
The second time, it's gonna be a little thinner, and then roll, and put it in the bread mold, and the small part in the middle。
12
The basin below is open water, placed in the oven and distributed for an additional hour (estimated at 40 minutes in the summer)。
13
Send to full eights, either egg brush (recommended), or Guyaelle. Pull out the water basin, oven 180 degrees, 40 minutes。
14
Out of the oven。
15
It is more subtle than direct. It's not hard, but it's time-consuming。