Chinese Hokkaido toast
By VicentaLakin
I've been on a five-day shift for the weekend, but I've been busy since I started school early in the morning until noon, and I'm afraid I haven't been in school for over a month and I've been worried I can't feel it. It's too late to realize that tomorrow's the beginning of another week's work
Recipe Recommendations
- high powder 300 grams
- soft white sugar 9 grams
- dry yeast 2 grams
- milk 96 grams
- light milk 84 grams
- protein 21 grams
- butter 6 grams
- salt 4 grams
- milk powder 18 grams
- milk fragrance
- baking
- a day
- simple
Steps for Chinese Hokkaido toast
1
All Chinese materials are mixed in cold fermentation for 17 hours to tear the fermented Chinese into small pieces and mixed with the main layer except butter
2
After the extension phase, add butter to the full phase for basic fermentation
3
The fermented pasta vents in three equals, 15 minutes loose
4
We'll roll the noodles in a roll
5
Into Tusk
6
fermentation in warm and wet areas to 9 minutes, 40 minutes below the oven, preheated to 180 degrees