Hokkaido milk toast
By VicentaLakin
Recipe Recommendations
- sponge and dough appropriate amount
- high-gluten flour 250 grams
- white granulated sugar 7.5 grams
- milk 80 grams
- light cream 70 grams
- yeast 1.5 grams
- butter 5 grams
- protein
- milk powder 15 grams
- salt 3 grams
- milk fragrance
- roast
- several hours
- senior
Steps for Hokkaido milk toast
1
The Chinese materials were placed in a bakery and a face-pasting programme was initiated to remove smooth noodles from the fermented bowl and to freeze in the fridge for 8-10 hours。
2
Take off the yeast twice as big。
3
The Chinese material is torn into a bakery and mixed with the main lasagna material, and the smoothing of the lasagna can remove the mural。
4
It's 40 minutes to wake up。
5
Split the noodles into three equals。
6
Take a noodle to an ellipse。
7
Three rolls are covered with a 15-minute membranes。
8
Second roll (2.5 to 3 laps each)。
9
Three toasts into the mold。
10
The second fermentation by a bowl of open water next to the mold (so sorry for the tightness of the ash-eating to eight-point-full picture!) ended up in a 190-°C pre-heat oven at 160°C above。
11
It's a 10-minute-old simulator with a total of 160°C burning 190°C for 40 minutes。
12
I'll put tin paper in time。
13
The finished chart。