Chinese hand-shredded Hokkaido toast

Overview

Since I was very lucky to try out the Dongling bread machine, I have made several loaves and I feel that each one is improving. Next, let’s try the most commonly used kneading function of the bread machine. It is very advantageous to use a bread machine to knead this Hokkaido toast, because the medium-sized dough has risen and is torn into small pieces. After adding the main dough ingredients, the dough will become very sticky at one point. If I want to knead it by hand, kneading to this step must be the most crazy stage. But with a bread machine, it is different. Let it finish the wet and sticky work beautifully. This is my favorite among the several breads I have made. It is super soft and has obvious stringiness. It is the most enjoyable to tear it off piece by piece with your hands. Every time I make it at night, I can’t help but taste a piece. It is super soft when I tear it with my hands, but it has a certain chewiness when eating. The milky aroma is also very strong. I like it very much.

Tags

• baking
• breakfast
• students
• butter
• high powder
• instant yeast
• pure milk
• whipping cream
• white sugar
• whole eggs
• whole milk powder
• protein
• salt

Ingredients

Steps

1. 1 Place the medium dough ingredients into the bread machine bucket.

   

2. 2 Start a dough kneading program, set the time for 15 minutes, and knead the dough.

   

3. 3 Because the weather is hot now, I let the medium-sized dough ferment directly in the bread machine at room temperature for about two hours, until it is 2-2.5 times in size, and it does not shrink or sink when pressed into a small pit.

   

4. 4 Tear the risen Chinese dough into small pieces.

   

5. 5 Add all the ingredients for the main dough, start a dough kneading program, and set the time to 25 minutes.

   

6. 6 Knead into a smooth dough.

   

7. 7 Take a small piece and check if it can be stretched into an unbreakable film.

   

8. 8 Divide into eight portions, roll into balls, cover with plastic wrap and let rest for 15 minutes.

   

9. 9 Take one portion and fold it into an oval shape, folding the left and right 1/3 inward.

   

10. 10 Then press and lengthen the bottom edge, and roll it from the top down to form a cylinder.

    

11. 11 Arrange them one by one into the toast mold.

    

12. 12 Use the fermentation function of the oven, put some hot water at the bottom, cover with plastic wrap and let it rise until it is eighty full. It took me an hour and a half.

    

13. 13 After hair is done, brush with a layer of egg wash.

    

14. 14 Place the middle and lower racks of the oven at 180 degrees for about 35 minutes. Cover with tin foil depending on the coloring process. Let it cool and seal it in a plastic bag before eating it as soon as possible.