Cooking Steps

1. 

   Step1:Milk, cream, high gluten flou

2. 

   Step2:Material preparatio

3. 

   Step3:Microwave milk for 20 seconds. Turn yeast o

4. 

   Step4:Except butter, flour and milk are sifted. All materials are mixed and stirred

5. 

   Step5:Cream i

6. 

   Step6:Knead into a smooth dough. Add butter and continue kneadin

7. 

   Step7:Knead until the surface is smooth, cover with plastic film, refrigerate and ferment for about 15 hour

8. 

   Step8:The next day the frozen dough has begun to ferment

9. 

   Step9:Knead the dough to the expansion stag

10. 

    Step10:Then divide it into three parts and a small dough. Here are two Hokkaido toast. Cover with plastic wrap and wake up for 1520 minutes.

11. 

    Step11:Use a rolling pin to roll it into a cow tongu

12. 

    Step12:Roll u

13. 

    Step13:Continue to ope

14. 

    Step14:Open agai

15. 

    Step15:Roll into a spiral cylinde

16. 

    Step16:As shown in the picture, pack the box and wake u

17. 

    Step17:Oven fermenter. Add water to the bottom plate. Cover with wet gauze to avoid dough dryin

18. 

    Step18:Fermentation proces

19. 

    Step19:Ferment until it's 80% full. Brush with egg white liquid. Brush in the gap as wel

20. 

    Step20:Preheat the oven 180 degrees. Heat up and down 180 degrees. Adjust according to the oven temper. Bake for about 40 minutes

21. 

    Step21:If you like Hokkaido, cover it with tin foil. Cover it in about 8 minutes. If you like square toast, you can directly cover it

22. 

    Step22:Demoulding. Side settin

23. 

    Step23:Hokkaido after molding. It is easy to age. It should be bagged and preserved as soon as possibl

24. 

    Step24:Delicate and soft tissu

25. 

    Step25:The more you look, the more you lov

26. 

    Step26:Tear and eat layer by layer. Super sens

27. 

    Step27:Rich milk flavo

28. 

    Step28:Sluggar