Hokkaido toast (direct method)

Overview

I make a lot of toast and am always trying new varieties. It wasn't until I made Hokkaido toast that I ended my attempts. I have also tried various methods in Hokkaido, including medium-sized, soup-type, blanched, and today's direct method. The softness is definitely no less than that of the medium-sized method. The taste is also great, and the texture is very delicate. For a foodie like me who insists on eating what he wants, the direct method is really tempting. You don't have to wait as long as the medium-sized method.

Tags

• baking
• old man
• breakfast
• toast
• almond
• butter
• cake flour
• high powder
• oatmeal
• raisins
• sugar
• walnut kernels
• whipping cream
• whole egg liquid
• yeast
• milk
• protein
• salt

Ingredients

Steps

1. 1 Mix all the ingredients together except the butter. Separate the sugar, salt and yeast with the flour.

   

2. 2 The amount of liquid is relatively large and very sticky at first.

   

3. 3 Keep kneading until the expansion stage (as shown in the picture).

   

4. 4 Add butter

   

5. 5 Knead to the complete stage (that is, the glove film comes out)

   

6. 6 Roll into a ball, cover with plastic wrap and ferment at room temperature

   

7. 7 Just send it to 2 times the size

   

8. 8 Exhaust and try to press out all the air inside so that the tissue will be delicate. However, it is forbidden to knead the dough to deflate it, as this will destroy the tissue~

   

9. 9 Divide into 3 equal portions, roll into balls, cover with plastic wrap and let rise for 10 minutes

   

10. 10 Take a piece of dough and roll it into a rectangular shape. According to personal preference, nuts, nuts, grains, etc. can be sprinkled in the middle ~

    

11. 11 Fold both sides toward the middle and pinch the seams tightly.

    

12. 12 Roll it up from top to bottom and pinch tightly at the end.

    

13. 13 Place the ends facing down, arrange them neatly in the mold, and put them in the oven for 2 rounds. Put a bowl of boiling water in the oven to ensure humidity.

    

14. 14 Serve until the mold is 8-9 minutes full.

    

15. 15 Preheat the oven to 180℃, brush with egg wash, sprinkle with oatmeal and bake in the oven for 30-35 minutes.

    

16. 16 Cover with tin foil halfway through (when the surface is colored) to prevent the surface from burning.

    

17. 17 After cooling, slice into slices, put into fresh-keeping bags, and store at room temperature.

    

18. 18 It’s so soft that it has no friends, it’s so soft that I want to cry (so hard to cut)~ Just use tear-off ones~ You can tear it off piece by piece~

    

19. 19 All the strong ingredients are inside~it’s really super soft~super delicious~

    

20. 20 So soft that it has no friends, so soft that I want to cry~ If you bake it covered, you can bake it at 170℃ for 35 minutes~ It is very beautiful with edges and corners~