100% Chinese Hokkaido Toast
Overview
After working for five days, I finally looked forward to the weekend, but Saturday was destined to be busy. I started learning to drive from early in the morning until noon. It is said that I have stopped learning for more than a month. At first, I was really worried that I would not find the feeling and had to start from scratch. Unexpectedly, it went smoothly. I have some talent~ I rushed home without stopping, had lunch, took a shower, and started preparing for the company's annual meeting in the evening. I went to a hypermarket with my mother to buy new year's goods this afternoon, and I didn't even remember to cook until I got home in the evening. After finishing dinner in a hurry, I realized that it was already late. Tomorrow is the beginning of another week of work. This day is too tight
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Ingredients
Steps
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Mix all the medium-sized seeds into a ball and refrigerate for 17 hours. Tear the fermented medium-sized seeds into small pieces and mix with the main dough except butter
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After kneading to the expansion stage, add butter and knead to the complete stage for basic fermentation
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Deflate the fermented dough and divide it into three equal parts, let it rest for 15 minutes
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Roll the dough into long rolls
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Pour into toast mold
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Ferment in a warm and humid place until 9 minutes full and place in the lower shelf of a preheated 180-degree oven for 40 minutes (I only baked it for 35 minutes, so the color was a little light). After coloring, cover the surface with tin foil
