Chinese Food
Hokkaido toast (Polish species)
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The Hokkaido toast with Polish species can make the tissue delicate, soft, aging slower, flavor more special. It's delicious no matter how you eat it.
Cooking ingredients
Cooking Steps
Step1:In a large bowl, add 100 grams of warm water (about 40 degrees) to the yeast and melt. Pour in the flour with high gluten.
Step2:Stir until there is no dry powder. Cover with plastic wrap and refrigerate for at least 12 hours before use. Do not exceed 72 hours.
Step3:Pull away from the edge. There is a clear honeycomb to indicate that the fermentation is in place.
Step4:Put all the ingredients except butter in the bread barrel. Put yeast on it (put liquid first) and stir it for a procedure.
Step5:Knead into smooth dough, put in softened butter and knead again.
Step6:Thin glove film.
Step7:Ferment to twice the size. Stick some dry powder on your fingers and poke a hole. It's ok if it doesn't collapse or retract.
Step8:Exhaust. Divide into six equal parts. Knead. Cover with plastic film and relax for 15 minutes.
Step9:Roll the loose dough into an oval shape. Roll it upside down into a tube shape. Fix it in turn. Cover the plastic wrap again and relax for ten minutes.
Step10:When it's relaxed, roll it up again into a tongue shape. Thin the end.
Step11:Roll it up and down into a cylinder. Close it up and down.
Step12:All right. Put them in the toast mold in groups of three.
Step13:Put it into the oven (in order to shorten the fermentation time, put a plate of hot water) and ferment until the mold is eight points full.
Step14:Preheat the oven. Bake it at 195 ℃ for 35 minutes. Pour it out and lie down to cool it.
Step15:Take a look. Beautiful organization.
Cooking tips:1. This is the quantity of two 450 g toast molds. Please halve one. 2. Different brands of flour have different water content. Please add or subtract the liquid. There are skills in making delicious dishes.
