100% Nakachu Hokkaido Toast

Overview

A classic recipe, really delicious.

Tags

• baking
• bread
• butter
• cream
• high powder
• milk powder
• sugar
• yeast
• milk
• protein
• salt

Ingredients

Steps

1. 1 Put all ingredients A into the bread machine and knead the dough. Start the dough mixing program of the bread machine and knead the dough once for about 20 minutes.

   

2. 2 The live dough is refrigerated and fermented for about 16-18 hours, fermenting to 2.5 times in size.

   

3. 3 Put ingredients B into the bread machine.

   

4. 4 Tear the fermented A ingredient into small pieces and add them to the bread machine. Start the dough kneading program and knead the dough once for about 20 minutes. Then add the C ingredient and start the dough kneading program again for about 20 minutes until a thin film appears.

   

5. 5 After kneading, take out the dough and divide it into 6 parts and let it rest for 10 minutes.

   

6. 6 Roll out for the first time and let rest for 15 minutes.

   

7. 7 The second time I rolled the roll, I became a little fat man.

   

8. 8 Put it into the toast mold and ferment it twice until it is 8 minutes full.

   

9. 9 Preheat the oven and bake the middle and lower racks at 200 degrees for about 50 minutes. Adjust accordingly according to your oven.