Chinese Food
Hokkaido toast
(102785 views)
Hokkaido toast has a soft taste, rich milk flavor, medium-sized fermentation, and the taste is still very moist after being preserved for several days. A lot of light cream was put in the recipe, so the butter was removed. At the beginning of kneading. It's quite sticky. It doesn't matter if you just beat the dough several times. It will soon become a dough.
Cooking ingredients
Cooking Steps
Step1:Mix all the Chinese ingredients well. Knead the dough and put it in the refrigerator for fermentation overnight or 12 hours.
Step2:Take out the cold Fermented Chinese dough and tear it into small pieces. Add all the materials of the main dough and knead it into a complete stage. If the dough is very sticky, you can knead it with the help of the chef or the bread machine. I beat it many times by hand to make it not sticky.
Step3:Just rub the mask.
Step4:Put it aside and cover with plastic wrap for fermentation.
Step5:Fermentation is twice as big. Take out the exhaust.
Step6:Divide three small dough of the same size and knead them (as shown in the figure, I made two measurements). Cover with plastic film and ferment for 15 minutes.
Step7:Take a small dough and roll it into strips.
Step8:Fold it in half on both sides. Roll it up.
Step9:Spread butter evenly on the toast box. Put the rolled dough into the oven. Put a cup of hot water into the oven for three times of fermentation.
Step10:Ferment the dough for three times until the dough reaches 8 points of the toast box. Brush a layer of the whole egg liquid. Preheat the dough in the oven at 180 ℃ for 10 minutes. Put it into the toast box. Bake for 35 minutes. Demould the dough while it is hot.
Step11:The first toast at nigh
Step12:It was baked the next morning. The drawing effect was very good.
Step13:It's very enjoyable to eat. And added a lot of light cream. Strong milk flavor.
Step14:When it's cool to the hand temperature, put it in the fresh-keeping bag to make the skin soft again.
Cooking tips:1. The temperature difference between summer and winter is very large. We can lengthen or shorten the fermentation time as appropriate. It's enough to double the fermentation time. 2. The water absorption of the flour is not enough. Reserve some milk or cream. Then add the liquid to knead the flour several times to avoid being too sticky to knead the flour. There are skills in making delicious dishes.
