Classic formula [100% Hokkaido milk toast] recipe-Chinese Food-best chinese food recipes-cooking food

Classic formula [100% Hokkaido milk toast]

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Teacher Fei Juan's prescription has slightly changed. It's said that the mobile app doesn't distinguish between the main material and auxiliary material. The web page version looks clear. In order to understand, I'll repeat here. High powder 250g, fine sugar 7.5G, yeast 1.5g, milk 80g, light cream 70g, egg white 17.5g. These are Chinese materials. Egg white 20g, fine sugar 37.5g, salt 3G, yeast 1g, milk powder 15g, butter 10g. These are the main dough materials

Cooking ingredients

medium material - high powder:250G

main dough material - egg white:20G

Cooking Steps

Step1:Mix and knead the Chinese dough materials into a smooth dough, and then ferment until it is pressed down in the middle without shrinkag

Step2:Add the material of the main dough and knead it with oil till it leaves the film. Divide into three equal parts and get round. Wake up for 10 minute

Step3:Roll a dough into a rectangl

Step4:Roll up. Roll three dough in turn. Wake up for 10 minute

Step5:Roll up after opening agai

Step6:Roll 2.5 circles are suitabl

Step7:Into the toast box. Cover towel to prevent dry surfac

Step8:Ferment to full eigh

Step9:Put it into the preheated oven at 165 ℃. Bake it for 35 minutes on the upper and lower fire. Remove the mold and cool it, then slice it

Step10:Torn organization chart

Step11:Slice

Cooking tips:It's classic and easy to use. It's also a well-known chieftain. Please forgive me for not taking the whole picture. Because I ate it as soon as it came out So. that. ~If the height is high, you can see it in the process chart. There are skills in making delicious dishes.