Toast soup from Hokkaido
By VicentaLakin
It's easy and easy to succeed. I prefer it, and it's also because it tastes very good and soft, and even if a toast can't be eaten, it won't be easy to lose water for two days. It's delicious to have a little jam after the slice, or a little sausage chip and eggs for sandwich. Even the original white toast is delicious。
Recipe Recommendations
- high-gluten 288G
- butter 25g
- milk 27g
- cream 30g
- whole egg liquid 43G
- yeast 5.5g
- sugar 43G
- salt 4g
- sweetening
- roast
- several hours
- simple
Steps for Toast soup from Hokkaido
1
Raw material。
2
The 18 grams of fracking powder added to 74 grams of cool water and the small fire heats up to the pasta, making it a soup plant。
3
All materials except butter are placed in the bakery。
4
Select and meet, start and face. After 20 minutes and pasta, put in a small slice of salt-free butter so that the noodle can be absorbed slowly
5
It's been rubbing up to the noodles to pull out a big film。
6
After rounding, start basic fermentation。
7
Fermentation up to 2-2.5 times the size。
8
Take out the noodle exhaust, divide it into 3 equals, and relax it for 15 minutes。
9
♪ Bang-boom, roll up. ♪。
10
Put it in the dirt。
11
Two fermentations to full 8-9。
12
Cover the oven 180 degrees preheating, mid-down floor, baked for about 45 minutes and then taken out and left on the dryer。