Nakano Hokkaido
By VicentaLakin
Recipe Recommendations
- high powder 500 grams
- sugar 15 grams
- yeast 3 grams
- milk 160 grams
- light cream 140 grams
- protein 35 grams
- butter 10 grams
- salt 6 grams
- milk powder 30 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Nakano Hokkaido
1
The main ingredients are medium ingredients; beat until rolled up, add butter, mix well; leave it for 2.5-3 hours, this time it is refrigerated and fermented for 18 hours.
2
Refrigerated for 18 hours after fermentation.
3
The ingredient material is the main dough material, and the middle material is torn into small pieces and mixed with the main dough material until smooth dough.
4
Add butter and stir until finished. That is, a large piece of tough film can be pulled out.
5
Continue laughing for 10 minutes.
6
Exhaust, divide, round, and relax for another 15 minutes.
7
Roll it into an oval shape.
8
Roll up and relax again for 15 minutes.
9
Roll it out again.
10
Roll up.
11
Enter the mold.
12
Place it in the oven, place a bowl of boiling water, and carry out final fermentation.
13
When the mold is full, it can be put into the furnace.
14
180 degrees for about 35 minutes.
15
Tear it open while it is hot and look at the tissue.Nakano Hokkaido Make Tips
I rolled the product twice this time into the mold, but I can also roll it once; the finished product was soft once, and the tissue was thin twice.