Chinese Hokkaido toast-You Are Foodie

By Xenia
89

Chinese Hokkaido toast

The famous Hokkaido toast is really not covered. It's soft and fragrant. It tastes really good. It's better to make it by yourself than to sell it outside~The formula is based on the teacher Juan Fei. Due to the different water absorption of my flour, the amount of milk and light cream has been slightly adjusted;One was made on Saturday, and another was baked the next day. One was 180 degrees for 40 minutes. The coloring was not enough. There was no problem with the internal organization and softness. The other was 200 degrees for 35 minutes. The coloring was just right. It tasted great! It's soft after four days~Two slices for breakfast and a cup of warm milk are very satisfying^_^

1. The temperature is for reference and adjusted according to the personal oven;

Step 1 . Put all a ingredients into the bread machine barrel according to the wet materials first and then the dry materials;

Step 2 . Start the dough mixing procedure for 20 minutes and stir it into dough;

Step 3 . Take out the dough, knead it round, put it in a container, cover it with fresh-keeping film, and put it into the refrigerator for refrigeration and fermentation for 17 hours to become a medium kind of dough;

Step 4 . The next day, the medium kind of dough has been fermented to twice its size;

Step 5 . Tear the medium kind of dough into small pieces, put all B ingredients into the barrel of the toaster, start the dough mixing procedure for 20 minutes, and stir it into dough;

Step 6 . Take out the dough, add material C: 6G butter, knead the dough manually for about 10 minutes;

Step 7 . Knead until the dough can pull out a thin hand film;

Step 8 . Cover the dough with fresh-keeping film and let it ferment for 10 minutes;

Step 9 . Divide the dough into three parts, knead it round, and wake up in the middle for 15 minutes;

Step 10 . Roll the dough into an oval shape;

Step 11 . Turn over, roll up from top to bottom, and wake up for another 15 minutes;

Step 12 . Roll the dough into an oval shape again;

Step 13 . Turn over, roll up 2-2.5 circles from top to bottom, and put into the mold (Sanneng 450g);

Step 14 . Put boiling water in the baking pan and put the toast box in the oven to create an environment similar to 38 ℃, 85% humidity for secondary fermentation;

Step 15 . Ferment until the mold is full, and cover it with a toast cover;

Step 16 . Put it into the oven and bake it for 35 minutes at 200 degrees above and below the tube;

Step 17 . After coming out of the oven, it can be easily demoulded by shaking twice. After the toast is cooled, it is sealed in a fresh-keeping bag and stored at room temperature. It is sliced the next day;

Step 18 . This is the finished product with 180 degrees of upper and lower tubes baked for 40 minutes. The surface coloring is not enough, but the rest is not affected;

Step 19 . Drawing drawing;

Step 20 . Internal organization, very soft~

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