Chinese Food
Hokkaido toast with super soft bombs (Polish species)
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1. This recipe can be made in two 450 g toast boxes. 2. The toast made in Poland has higher water content and softer. It can be kept for two or three days. The flavor will not be reduced too much.
Cooking ingredients
Cooking Steps
Step1:Material group phot
Step2:Boil 1g yeast in 100g warm water. Add 100g flour and mix well. Cover with plastic wrap. Put it in the refrigerator and ferment overnight. At least 12 hours.
Step3:Put fermented dough in the barre
Step4:Milk yogurt, eggs, yeas
Step5:Then add flour, sugar and sal
Step6:Knead for 20 minutes in a smooth stat
Step7:Add butte
Step8:Knead for 25 minutes. The dough is very soft and smoot
Step9:Cover with plastic wrap and ferment for 1 hou
Step10:Take ou
Step11:Mix well and exhaust. Divide into 6 small dough preparation
Step12:Take a on
Step13:Roll it up. All roll it up, cover it with plastic wrap and relax for 15 minutes. This is especially important. Be sure to rela
Step14:Then roll it u
Step15:Put in the toast bo
Step16:A bowl of warm water in the oven. Ferment for 50 minute
Step17:Preheat the oven 180 degrees in advance for 10 minutes. Bake the toast 180 degrees for 8 minutes. Cover the tin paper. Because my tin paper is used up. The oil paper is changed. But it doesn't work. The color on it is too deep
Step18:Bake for another 27 minutes. Ou
Step19:The bread is very sof
Step20:Because the oven is too hot. The skin is a little dark
Step21:But it was soft inside
Step22:Very flexibl
Step23:It can be used as a hand gift if it is well preserve
Cooking tips:1. Be sure to relax. Only when it's relaxed can you roll it out. 2. Cover it with tin paper. Otherwise, it's easy to color it too deeply and cook it delicious.
