Toast soup from Hokkaido
By VicentaLakin
Recipe Recommendations
- high powder 270 grams
- egg liquid 45 grams
- Nestle Light Cream 35 grams
- milk 25 grams
- soup seed 92 grams
- unsalted butter 25 grams
- sugar 40 grams
- salt 3 grams
- yeast 3 grams
- sweetening
- baking
- several hours
- simple
Steps for Toast soup from Hokkaido
1
First, soup is grown, 18 grams of high powder is added to 74 grams of cooled water, small fires heat up to thickness, cool and freeze in refrigerators for more than an hour。
2
Put all pasta and soup, except butter, into a bakery for 30 minutes。
3
Add butter and mix it again for 15 minutes。
4
The mixed noodles are removed from the bakery, rounded, placed in the basin, covered with a wet gauze, and the room fermented twice as hot。
5
The standard for fermentation is a little flour on my finger, a hole in the middle of the flour, and it's good to not back down。
6
The fermented pasta, fully modulated, split into three pieces, rolled round and awake for 20 minutes。
7
Wake up, roll twice, load the toast。
8
The Toast Motion is covered with a wet gauze, placed in the oven, a glass of hot water at the bottom of the oven, closed the door, fermented twice, and fermented to the full 8 points of the Toast Motion。
9
Toast lid, put in the oven, 180 degrees, middle floor, fire up and down, and roast for about 45 minutes. And when you're out of the oven, the Toast Moot comes out and it's on the grill。