Hokkaido milk toast
By VicentaLakin
Recipe Recommendations
- high powder 540 grams
- fine sugar 86 grams
- salt 8 grams
- yeast 11 grams
- whole egg 86 grams
- light cream
- milk 54 grams
- milk flavor 9 grams
- soup seed 184 grams
- butter 49 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Hokkaido milk toast
1
To make the soup, the ratio of water to high flour is 5:1. Add 40 grams of high flour to 200 grams of water, heat over low heat, and stir constantly. When the batter appears in a textured state, remove the heat and cool for later use.
2
Mix dough ingredients except butter.
3
After stirring until smooth dough, add butter until finished.
4
Keep it warm and hair 2-2.5 times bigger.
5
Exhaust, divide, and round. Relax for 15 minutes.
6
Roll it into an oval shape, fold it 1/3 from top to bottom, then press it tight, fold it 1/3 upwards, and press it tight.
7
Turn over, roll the dough up and down about 30 centimeters long, turn over, and roll it into a cylinder.
8
Close the mouth down and place it into a mold to ferment.
9
Fermentation until it is full for 8 minutes, brush with the whole egg liquid and put it into the oven, at 170 degrees C, for 35 minutes, pay attention to coloring and covering the lid with tinfoil.Hokkaido milk toast Make Tips
1. Inexhaustible soup seeds can be sealed and refrigerated in the refrigerator for 1-2 days. Do not use if the soup batter turns gray.
2. When brushing the egg liquid, don't use too much force, otherwise the dough will dissipate; don't brush too much egg liquid, the color will be too deep, and excess egg liquid will flow down and it will be difficult to release the mold.
2. When brushing the egg liquid, don't use too much force, otherwise the dough will dissipate; don't brush too much egg liquid, the color will be too deep, and excess egg liquid will flow down and it will be difficult to release the mold.