100% Chinese Hokkaido Toast

Overview

This 100% Hokkaido toast is a favorite in my family. Teacher Ziyi said that this toast is as soft as a baby's face, but the dough is too soft and difficult to control. But as long as you keep at it, the dough will become more and more flexible!

Tags

• baking
• toast
• animal whipped cream
• butter
• high gluten flour
• instant yeast
• milk powder
• dry yeast
• fine sugar
• milk
• protein
• salt

Ingredients

Steps

1. 1 Place the medium-sized dough in a warm place to ferment at room temperature for 3-4 hours,

   

2. 2 After the Chinese dough has fermented until about 3 times in size, take it out

   

3. 3 Cut into small pieces and mix with all the ingredients in the main dough except butter

   

4. 4 After kneading the dough with a dough machine to the expansion stage, add softened butter until a complete dough with a thin film and smooth cracks appears.

   

5. 5 Cover the kneaded dough with plastic wrap and rest for 30 minutes

   

6. 6 Take out the rested dough and flatten it to deflate the air. Cut it into 6 portions on average. Roll the divided dough into a round shape, cover it with plastic wrap and let it rest for 15 minutes

   

7. 7 After the relaxation, roll the dough into oval shapes as shown in the picture

   

8. 8 Fold it and roll it once and then roll it out again

   

9. 9 Be sure to roll it up tightly to squeeze out the air.

   

10. 10 Arrange evenly into the toast mold, cover with plastic wrap and place in an insulating box for the second rise

    

11. 11 Brush the surface of the toast box with egg wash until it is 8 minutes full. Preheat the oven to 180℃, lower the layer, turn the heat up and down, and bake for 40-45 minutes (depending on the oven temperature of each person. After 10 minutes, the surface of the dough will be colored and need to be covered with tin foil.)

    

12. 12 Unmold immediately after taking out the oven, lay flat on the baking sheet and let cool