Hokkaido toast
By VicentaLakin
Recipe Recommendations
- high powder 240 grams
- low powder 60 grams
- yeast powder 5 grams
- milk powder 15 grams
- sugar 40 grams
- salt 4.5 grams
- whole egg liquid 35 grams
- light cream 80 grams
- water 100 grams
- salty and sweet
- baking
- several hours
- ordinary
Steps for Hokkaido toast
1
Direct method: knead the dough until it is fully expanded, and shape the back cover with plastic wrap for the first fermentation. My flour actually reaches 120 grams of water.
2
The weather is hot, and the fermentation is about 90 minutes at room temperature. The time is only relative. Touch your fingers with flour and press the dough for inspection. The dough will be ready without shrinking or collapsing.
3
Weigh the total weight of the dough, divide it equally into three equal parts, round it, cover it with plastic wrap and stir for 5 minutes
4
Roll the dough into an oval shape.
5
Turn over and fold the long sides towards the center.
6
Press the folded dough blank, turn it over and roll it out, and the width is about the same as the bottom width of the mold.
7
Turn over the rolled dough and roll it up for about 2 and a half times. The three dough blanks are all poor and are arranged in the toast mold. Secondary fermentation of the toast mold covered with plastic wrap.
8
Issued until nine minutes.
9
Close the lid.
10
Preheat the bottom of the oven at 200 ° C, heat it up and down to the bottom layer, at 170 ° C for 40 minutes. Waiting to go to work in the morning, I took a random photo to keep it as a souvenir.