Hokkaido toast
By VicentaLakin
HOKKAIDO TOAST I'VE DONE ALL THE TIME, BUT I'M LAZY ENOUGH TO TAKE PICTURES EVERY TIME I DO IT. THE TOAST WAS MADE LAST WEEK, AND IT WAS NECESSARY TO RECORD THE PROCESS. THE HOKKAIDO, WHICH HAD A SOUP PLANT BEFORE, IS VERY SOFT AND DELICIOUS, AND THIS IS NOT A BAD DIRECT. ALL MY FAVORITE TOAST IS HOKKAIDO. NEXT TIME I'LL REMEMBER TO RECORD THE CHINESE HOKKAIDO. TOAST IS STILL DONE ONCE, IT'S NOT EASY TO MAKE BREAD ONCE AND TO EAT IT SLOWLY. IF YOU CAN'T FINISH YOUR MEAL AT ONCE, YOU CAN PUT IT IN THE FREEZER WITH A SPARE BAG AND THEN FRY IT IN THE PAN NEXT TIME YOU EAT IT, OR THE OVEN 150 WILL WARM UP FOR A FEW MINUTES。
Recipe Recommendations
- milk 100 grams
- light cream 80 grams
- whole egg liquid 35 grams
- sugar 40 grams
- salt 4.5 grams
- milk powder 15 grams
- high powder 270 grams
- low powder 30 grams
- yeast 5 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Hokkaido toast
1
1 All materials are then placed in the toaster and the laminate procedure is initiated。
2
Launching of four lacerations to full expansion。
3
When the rubbed noodles were round, they fermented in the bakery for 70 minutes。
4
The fermentation is 2-2.5 times larger。
5
The fermented pasta is divided into 6 equals and the fragrance of the fragrance covers 15 minutes。
6
Quite a bit of an ellipse。
7
When the noodles are rolled up, the membrane is lax for 15 minutes。
8
A nice, loose pasta repeats the roll, discharges into the toast box, puts it in the oven and fermentes again。
9
Fermentation to 8 full, capped, oven preheating 180 degrees, second floor, 30-35 minutes。Hokkaido toast Make Tips
I made two 450g toast loaves, doubling the recipe. If making just one loaf, three kneading cycles (45 minutes) are enough to reach the windowpane stage. A second rolling yields a finer texture, but you can skip it if you find it troublesome. Adjust the baking temperature and time according to your own oven. When proofing in the bread machine, spray a little water inside to increase humidity. Place a bowl of water in the oven during the second proof to increase humidity.