100% Hokkaido toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour 500G
- milk 120g
- protein 36g
- light cream 140g
- sugar 16g
- butter 10g
- salt 6G
- milk powder 30g
- yeast 4g
- milk fragrance
- roast
- several hours
- ordinary
Steps for 100% Hokkaido toast
1
The Chinese material, other than butter, is covered by the pasta for 15 minutes and then placed in softened butter, which continues until it is completed. My noodle program is 30 minutes
2
The noodles are covered with film, the room is fermented for one hour and the fridge is frozen for one night。
3
The dough is fermented twice as big and the silk is removed。
4
Tore the dough into small pieces into a bakery, and the main lasagna material, except for butter, was put on the face of the bakery for 15 minutes, pressing the stop button。
5
Put in soft butter and restart the noodle program until it is completed. (My bread machine's a face rub for 30 minutes, 45 minutes
6
Scratched into smooth noodles, fermented for an hour。
7
It's not easy to break。
8
It's fermented twice as big。
9
The exhaust is six equals。
10
Get a piece of this。
11
Collapse up and down to the middle。
12
And grow strips, the width is the same as the size of toast。
13
Roll it up。
14
Put 450 grams in Tusk Moot。
15
Two fermentations to 8-9 full, with egg fluid brushed。
16
In the preheated oven, 350 degrees Fahrenheit (180°C) for 40 minutes, and in the case of lids, it prevents too much colour。
17
Get out of the oven and put it on the shelf. I'm a little late for my spicy cover, and it's a little dark
18
The finished chart。
19
Very soft lace。
20
It's soft and it's soft, but it's still soft on the third day。