[soup type Hokkaido toast]-You Are Foodie

By Denise
88

[soup type Hokkaido toast]

Some time ago, I was fascinated by Hokkaido~~I really can't help it. The taste of Hokkaido with light cream is so charming. Hehe. So I tried the direct method, the medium method and the soup method. All of them are delicious. If I rank them, they are Chinese planting method, soup planting method and direct method.Today's toast is a kind of soup. In fact, it's no worse than the medium kind. The toast was well served this time, and finally it was full.

Main Ingredients

Auxiliary Ingredients

Dry yeast 5.5g

Step 1 . Add 18 grams of high gluten flour and 74 grams of cold water, stir well, and heat it over low heat until the flour paste is gelatinized, which becomes the soup.

Step 2 . Add soup ingredients.

Step 3 . Then put all the ingredients except butter into the toaster, select the dough procedure and start mixing. After 20 minutes and the dough process, add the salt free butter cut into small pieces and let the dough absorb slowly.

Step 4 . Knead until the dough pulls out a large film. (this process takes 40 minutes for bread maker and dough)

Step 5 . Cover with fresh-keeping film and ferment to 2-2.5 times the size.

Step 6 . Remove the dough and exhaust.

Step 7 . Divide into 3 equal parts and relax for 15 minutes after rolling.

Step 8 . Roll into oval shape.

Step 9 . After the first rolling, relax for 10 minutes, and then roll for the second time.

Step 10 . Put it into the chieftain mold.

Step 11 . Second fermentation until 8 minutes is full.

Step 12 . Cover, preheat the oven at 180 ℃, bake the middle and lower layers for about 45 minutes.

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