Hokkaido toast

Recipe Recommendations

• high-gluten flour 300g
• fine sugar 9g
• instant yeast 2g
• milk 96g
• protein 21g
• butter 6g
• salt 4g

• milk fragrance
• baking
• several hours
• ordinary

Steps for Hokkaido toast

1

Place all Chinese ingredients into container

2

Knead into dough

3

Cover with plastic wrap and carry out the first fermentation about 2-2.5 times the size

4

Tear the fermented medium dough into small pieces and mix with all the main dough ingredients

5

Use a bread machine to stir until slightly smooth, add 6 grams of butter

6

Stir until a large transparent film (glove film) can be pulled out, and continue to ferment for about 10 minutes

7

Divide into 12 equal parts, round and relax for 15 minutes

8

Take a piece of dough and press it with your hands, roll it into an oval shape with a rolling pin

9

For the first time, roll the dough into an oval shape from the top and bottom, turn it over, roll it up from top to bottom, no more than 3 turns, and relax for 10 minutes

10

Roll it into a rectangle for the second time, turn it over and roll it from top to bottom, no more than 3 times

11

Put 6 pieces in each small toast mold evenly, cover with plastic wrap for final fermentation

12

Fermentation until the mold is 8 minutes full, brush the egg liquid evenly, place it in the preheated oven, heat it up and down to 180 degrees, the middle and lower layers, bake for about 35 minutes, and remove the mold immediately

Hokkaido toast Make Tips

Recipe Categories

• baking Recipes
• afternoon tea recipes
• toast recipes