Hokkaido cranberry toast
By VicentaLakin
Hokkaido has many practices, this time using the direct method. Tiny, soft, creamy taste, classic toast. So the big one, when it was finished yesterday afternoon, left two pieces until this morning, all the others being eaten by the three of us。
Recipe Recommendations
- light cream 75 grams
- milk 110 grams
- eggs a
- milk powder 15 grams
- low-gluten flour 30 grams
- salt 3 grams
- sugar 30 grams
- high-gluten flour 270 grams
- yeast 4 grams
- dried cranberries appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Hokkaido cranberry toast
1
Put all the material in the bread bucket and the base fermentation after the 2-time noodles
2
It's fermented twice as big
3
When the base fermentation is over, the noodle is vented and split into three pieces, 15 minutes loose after a roll
4
A nice, loose face. Large Snippets
5
Collapse Up and Down
6
Like folding covers
7
And then we'll fold the folded noodles again. Long
8
Get the cranberry dry and cut it with scissors
9
Scrambled cranberry dryers
10
Scroll from top to bottom into a cylinder
11
Scroll into cylinders
12
One at a time in a toast box
13
fermentation in the warm and wet
14
fermentation takes out an egg brush, preheats the lower layer of the oven at 130 degrees, up and down, 50 minutes
15
Put it in a breadbox or a preservation bag at almost the temperature of the hand, before it cools, or its hands are torn。