Hokkaido Toast Soup
Ingredients: salt,milk,milk powder,egg liquid,sugar,yeast,high powder,unsalted butter,soup seed
Recipe Recommendations
- high powder 540 grams
- sugar 86 grams
- salt 8 grams
- yeast 11 grams
- egg liquid 86 grams
- milk 54 grams
- milk powder 20 grams
- soup seed 184 grams
- unsalted butter 50 grams
- sweetening
- baking
- several hours
- senior
Steps for Hokkaido Toast Soup
1
Mix 36 grams of high flour and 148 grams of water, heat until the paste leaves the heat, and cool to make the soup.
2
Mix the cooled soup seeds with the dough ingredients (except butter), stir evenly on slow speed, then turn to 3 gear and stir at medium speed.
3
Make it slightly smooth, add butter, stir well in gear 1, and then turn to gear 3 and stir.
4
Until the dough can pull out a thin, large film.
5
Adjust the dough, cover with plastic wrap and ferment.
6
Fermentation to twice the size.
7
Drain the dough and divide it into 6 equal parts.
8
Take three equal parts and shape them. See the previous Hokkaido toast post for reshaping, and place them in a square toast box.
9
Place the other three equal portions into a round toast box.
10
Fermentation for about 1 hour and 50 minutes, button the mold, coat the dough surface of a square toast box with egg liquid, and preheat the oven at 180 degrees for 10 minutes.
11
Put the square toast box and round toast box in, bake for 40 minutes, remove and remove immediately after baking.