Hokkaido Toast Soup
Ingredients: salt,milk,butter,animal cream,whole egg liquid,sugar,yeast,high powder,cold water
Recipe Recommendations
- high powder 288G
- cold water 74G
- whole egg liquid 43G
- animal cream 30G
- milk 27G
- butter 25G
- yeast 5.5G
- sugar 43G
- salt 5G
- sweetening
- roast
- several hours
- simple
Steps for Hokkaido Toast Soup
1
Raw materials are ready for use.
2
Add 18 grams of high-gluten flour to 74 grams of cold water and stir well, heat on low heat until the flour melts into paste, and make the soup.
3
Put 270g of flour, 43g of sugar, 4g of salt, 5.5 g of dry yeast, 43g of whole egg liquid, 30g of animal whipped cream, and 27g of milk into the bread machine.
4
Select the dough program and start kneading the dough. Add unsalted butter cut into small pieces after the 20-minute kneading process is over.
5
Let the dough absorb slowly, kneading until the dough can pull out a large film.
6
Fermentation to 2-2.5 times the size.
7
Remove the dough and exhaust it, divide it into 3 equal parts, roll it into a bowl and relax for 15 minutes.
8
Roll into long slices.
9
Then roll it up.
10
Place it in the toast mold.
11
Fermentation twice to twice the size.
12
Cover, preheat the oven at 180 degrees, lower and lower layers, and bake for about 45 minutes.