100% Medium Type Hokkaido Toast
1.
Yeast is completely dissolved in warm water. Put the powder in the main material first and then the liquid. Finally, pour the yeast water in. Knead into a smooth dough.
2.
Cover the dough with plastic wrap, put it in the refrigerator for 18 hours, and ferment to twice its size. (You can see the comparison chart intuitively)
3.
Shred the fermented dough.
4.
Add excipients. Add the butter in the auxiliary materials after the dough has a certain Q property.
5.
When the dough is kneaded to the complete stage, a large piece of film can be pulled out. (You can beat the dough after kneading, it is easier to get the film)
6.
After the dough is completely kneaded, let it stand for 10 minutes.
7.
Divide them into three equally, and divide them as evenly as possible. Proof for another 15 minutes.
8.
Roll the dough into an oval shape.
9.
Turn it over and roll it down from top to bottom, and let it rest for 10 minutes. After repeating this action again, wake up for another 10 minutes.
10.
After completing the above actions, put the proofed and rolled dough into the toast box.
11.
When the fermentation reaches 7 or 8 minutes full, brush the egg liquid.
12.
After brushing the egg liquid, put it into the oven. (The oven is preheated by 180 degrees, and the lower level is 35 minutes)
13.
After the bread is colored, cover it with tin foil. (If the upper and lower tubes of the oven can be adjusted separately, the temperature of the upper tube can be adjusted to 120 degrees after covering with tin foil)
14.
After baking, quickly unmold and lie horizontally. (Lying horizontally can prevent the waistline from retracting)
15.
Eat the bread after it is cold, which is good for your health. how about it? Super soft and fragrant!
