Hokkaido toast (Chinese)
The best toast in the legend must be made, big love!!!Bake for about 10 minutes, observe the bread and cover it with tin foil after coloring
Step 1 . Put all medium materials into the container
Step 2 . Knead into dough
Step 3 . Cover with plastic wrap and ferment for the first time about 2-2.5 times
Step 4 . Tear the fermented medium type dough into small pieces and mix with all the main dough materials
Step 5 . Stir it into a slightly smooth shape with a bread maker, and add 6g butter
Step 6 . Stir until a large transparent film (glove film) can be pulled out, and continue fermentation for about 10 minutes
Step 7 . Divide into 12 equal parts, and roll and relax for 15 minutes
Step 8 . Press the dough with your hand and roll it into an oval shape with a rolling pin
Step 9 . For the first rolling, roll the dough from the center point of the dough into an oval shape from top to bottom, turn the dough over, roll it from top to bottom, and relax for 10 minutes
Step 10 . Roll it into a rectangle for the second time, and roll it from top to bottom, no more than 3 turns
Step 11 . Evenly put 6 pieces of toast molds into each small one, cover with plastic wrap for final fermentation
Step 12 . Ferment until the mold is 8 minutes full, evenly brush the egg liquid, put it into the preheated oven, heat up and down 180 degrees, bake the middle and lower layers for about 35 minutes, and immediately demould
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