Chinese Hokkaido toast

1

All Chinese materials are placed in a bakery and face for 15-20 minutes, and are fermented to two to three times the temperature; the main source is the medium. It's the main noodle material

2

The fermented pasta is removed into small pieces and placed in a baker, which is then placed in the main pasta, except for butter, for 30-40 minutes to the extension stage, and is then added to the butter for one minute, so that the thin film can be pulled out

3

The fermentation in warmth is twice as large as the fermentation in the fermented face of the graft

4

The fermented pasta is vented and split into four flats with 15 minutes of flavour laxity

5

(a) A loose, air-cooled strip, curling up and relaxing for 15 minutes

6

Then we'll put the fermentation in the warm of the fermentation, and we'll put it in the modulus

7

Send it to full eight-nine minutes and then cover it or leave it open

8

(b) Be delivered to the lower level of the oven 175°C for 35 minutes

9

When it's done, the toast box is taken out, demoulded on the hanger, warmed up, put it in a fresh bag, and sliced after cooling。

1. Immediately remove the toast from the mold after it's baked; this is one of the reasons for shrinkage. 2. Place it in a plastic bag while it's still warm to keep the bread soft. 3. If the top gets too dark, cover it with aluminum foil to prevent over-browning. 4. This recipe is for a small loaf; for a 450g loaf pan, you need to double the amount. 5. The oven temperature and time should be adjusted according to your oven's characteristics. I baked mine for about 40 minutes. Original recipe for 450g Hokkaido milk toast: Ingredients: (I used two small loaf pans, but you can also use one 450g large pan) Pre-ferment ingredients: 240g bread flour, 75g milk, 65g heavy cream, 15g egg white, 10g fine sugar, 1.5g yeast Main dough ingredients: 20g egg white, 35g fine sugar, 1g yeast, 15g milk powder, 3g salt, 20g butter