Cooking Steps

1. 

   Step1:Knead all the materials of the seed dough into dough, cover with plastic wrap and refrigerate for 17 hours, no more than 24 hours at most.

2. 

   Step2:Take the dough out of the refrigerator. Tear the seed dough into small pieces and add the materials other than butter into the main dough. Knead until the holes in the figure appear at the incomplete stage. Put 10 grams of butter into the main dough. Knead to the complete stage. The complete stage is very thin film. No picture here. Continue fermentation for 10 minutes.

3. 

   Step3:Divide the dough after 10 minutes of continuous fermentation into equal parts, round three small dough, cover with plastic wrap and let stand for 15 minutes.

4. 

   Step4:Roll the three separate dough into tongues. Roll it up from one end. Put in the toast box.

5. 

   Step5:Two to eight. Brush the egg. Place in a 170180 degree oven and preheat for 30 minutes. The specific temperature depends on your oven. I used 175 degrees 30 minutes.

6. 

   Step6:Out of the oven. When it's a little warm, it can be put into a bag to keep the toast soft for a long time.

7. 

   Step7:Beautiful drawing.

8. 

   Step8:The third day of Hokkaido toast.

9. 

   Step9:Beautiful tast