[direct Hokkaido toast] - it's said that novices can make it recipe-Chinese Food-best chinese food recipes-cooking food

[direct Hokkaido toast] - it's said that novices can make it

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Hokkaido toast has nothing to do with Japanese Hokkaido, but it seems that all the food named Hokkaido is fragrant. Is milk fragrant? Hokkaido toast. I've made Hokkaido, Hokkaido in milk soup and Hokkaido in direct method. Hokkaido is widely spread in the version of teacher Fei Juan. It's really delicious. There are several versions of soup seed and direct method. To be honest, those who have tried Hokkaido first will surely feel that direct method is a little less powerful in material use and processing method. But. Convenient. Isn't it? And it's better than the normal direct method bread. PS-I can't make this toast well. It's hard to ferment. It's hard to grow up. The finished product organization is really rough. PS - my quantity has been reduced. This side is also suitable for making belt cover.

Cooking ingredients

Cooking Steps

Step1:Ingredients: 216g high powder, 24g low powder, 12g milk powder, 80g milk, 64g light cream, 28g whole egg liquid, 40g sugar, 4G salt, 3G yeast, 15g butte

Step2:Combine the dough to the full with the afteroil method.

Step3:Ferment to 2 times of the size. Poke the hole without rebounding or sinking. One shot ends.

Step4:Divide the dough into three groups. Cover with plastic wrap and relax for about 20 minutes.

Step5:Roll the dough twice. Cover with plastic wrap in the middle and relax for 15 minutes. Then roll it up from bottom to top.

Step6:Put it in the mold equidistant. Make the second engine in the warm and humid place.

Step7:It's eight or nine points high to the mold.

Step8:After the oven is preheated, send the toast dough into the oven. The lower layer is 180 degrees. Heat it up and down for 35 minutes (after the surface is colored, it needs to be covered with tin paper in time).