Chinese Hokkaido toast
Step 1 . A: Middle type dough (main ingredient) B: Main dough (ingredient) C: Butter (seasoning) in the recipe
Step 2 . Mix all the ingredients in A
Step 3 . Knead into a smooth dough, cover it with plastic wrap, and let it ferment in the refrigerator for about 18 hours (I refrigerated for 24 hours)
Step 4 . Tear the fermented dough into small pieces and mix with B
Step 5 . Knead it into a smooth dough (at this point, the dough is very sticky and wet, sticking all over your hands, requiring enough patience to knead and drop both)
Step 6 . Then add butter from C
Step 7 . Continue kneading until complete (after kneading for another hour, my arm is almost broken), then cover the kneaded dough with plastic wrap and let it ferment for 10 minutes
Step 8 . After fermentation, divide the dough into 3 portions, roll and relax for 10 minutes
Step 9 . Roll out the loose dough from the middle up and down into an oval shape
Step 10 . Roll it up from top to bottom and let it relax for 10 minutes
Step 11 . Roll out the long strip again, flip it over and roll it up again from top to bottom (2-2.5 circles)
Step 12 . Put it into the toast mold
Step 13 . After the oven is fermented to 8% full, brush the egg mixture
Step 14 . Preheat the oven to 180 degrees, in the middle and lower layers, for about 35 minutes (after coloring, cover with tin foil)
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