Hokkaido Toast

Overview

The three-function golden-coated toast mold that I have been thinking about for a long time was given to me as a birthday gift by a friend at work. I was so moved that I always wanted to repay something in return, and I immediately thought of this Hokkaido toast. I did the direct method, I hope she likes it ^_^ By the way, this toast mold is really easy to use: P

Tags

• baking
• high powder
• sugar
• whipping cream
• whole egg liquid
• yeast powder
• milk
• salt

Ingredients

Steps

1. 1 Add 100g milk to 300g high flour;

   

2. 2 Add 80g whipping cream;

   

3. 3 Add 36g egg liquid;

   

4. 4 Add 5g yeast powder;

   

5. 5 Add 35g sugar;

   

6. 6 Add 4g salt;

   

7. 7 Knead the dough until it looks like the picture;

   

8. 8 The dough becomes round and ferments until it doubles in size;

   

9. 9 Divide into three parts and drive away;

   

10. 10 The harvest is as shown in the picture;

    

11. 11 Put it into a toast box and ferment it twice until it is eighty percent full (I made it too big and the lid couldn’t be closed.)

    

12. 12 Preheat the oven to 170 degrees and bake for 35 minutes. Cover with tin foil in time after coloring!

    

13. 13 Preheat the oven to 170 degrees and bake for 35 minutes. Cover with tin foil in time after coloring!