Hokkaido Toast

Overview

There seems to be no need to recommend this. After all, people who know it will already salivate when they hear the word Hokkaido. It is commonly known as the conscience of the industry, please identify Hokkaido (Okay, I admit it, I am just a little short of words recently...)

Tags

• baking
• butter
• high gluten flour
• sugar
• whipping cream
• yeast
• milk
• protein
• salt

Ingredients

Steps

1. 1 Add 300 grams of high-gluten flour, 9 grams of fine sugar, 1.8 grams of instant yeast, 96 grams of milk, 84 grams of animal fresh cream, 21 grams of egg whites, and 6 grams of butter, and knead into a dough

   

2. 2 Then put it in the refrigerator to ferment slowly overnight

   

3. 3 After shredding, add 24 grams of egg white, 45 grams of fine sugar, 3.6 grams of salt, 1.2 grams of instant yeast, and 18 grams of milk powder, and knead until expanded

   

4. 4 Add 6g of butter and knead until complete

   

5. 5 If Aunt Jiang can pull out a thin and transparent film, then it will be OK

   

6. 6 Then divide it into three small portions

   

7. 7 Then enter the happy rolling time ~ roll it into an oval shape

   

8. 8 From top to bottom, be sure to roll it up tightly, babies~

   

9. 9 After relaxing for ten minutes, roll it out lengthwise

   

10. 10 Roll up tightly again

    

11. 11 Put it into the mold and finally ferment

    

12. 12 Heat the oven to 170 degrees, middle and lower racks, for 40-45 minutes!