Chinese-grown Hokkaido toast

Recipe Recommendations

• high-gluten flour 300 grams
• milk 95 grams
• light cream 84 grams
• sugar 9 grams
• dry yeast 1.8 grams
• protein 21 grams
• butter 6 grams
• salt 3 grams
• milk powder 18 grams

• milk fragrance
• burn
• ten minutes
• ordinary

Steps for Chinese-grown Hokkaido toast

1

Raw material map In the recipe, A: Chinese dough (main ingredient) B: main dough (ingredient) C: butter (seasoning)

2

Mix all the ingredients in A

3

Knead into a smooth dough, cover with plastic wrap, and place in the refrigerator to ferment for about 18 hours (I refrigerated for 24 hours)

4

Tear the fermented Chinese dough into small pieces and mix with B

5

Then knead it into a smooth dough (at this time, the dough is very sticky and sticky all over your hands. You need enough patience to use both kneading and throwing)

6

Then add the butter in C.

7

Continue kneading until it is complete (kneading for another hour, and my arm is almost broken), then cover the kneaded dough with plastic wrap and ferment for 10 minutes

8

After fermentation, divide the dough into 3 portions, round and relax for 10 minutes

9

Take the relaxed dough and roll it up and down from the middle to form an oval shape

10

Turn it over and roll it up from top to bottom, relax for 10 minutes

11

Roll it into a long strip again, turn it over from top to bottom, and then roll it up (2-2.5 circles)

12

Put it in the toast mold

13

Fermentation in the oven until it is full for 8 minutes, and then brush the egg liquid

14

Preheat the oven to 180 degrees, middle and lower layers, for about 35 minutes (color, cover, cover, and cover with tinfoil)

Recipe Categories

• baking Recipes
• breakfast recipes