70% Medium Species of Hokkaido Toast
1.
Put the middle-seed ingredients into the bread machine, knead the dough according to the dough procedure, and ferment to 2 times the size. (You can also put it in the refrigerator to ferment for more than 17 hours, to 2 to 3 times the size.)
2.
In addition to the butter, the main dough is put into the bread machine with the torn pieces of medium dough and knead for 15 minutes according to the dough procedure.
3.
Press the stop button, put in the softened butter, restart the dough program, and knead until the program is completed.
4.
This recipe has a relatively high oil content, and it is easy to knead out the film. (My bread machine kneading program is 30 minutes, a total of 45 minutes.)
5.
Fermented to 2 times the size. Rub in with your fingers and take out the dough without rebounding or collapsing.
6.
Take out the dough, press and exhaust, divide into 6 equal parts, each about 161 grams.
7.
Roll the small dough into shape.
8.
Fold both sides in the middle.
9.
Then shape it into a long shape that is about the same width as the toast mold.
10.
Roll it up and put it in a toast mold.
11.
Ferment to 8 minutes full, brush with egg liquid.
12.
Put it in the preheated oven and bake at 350F/180C for 40 minutes. After the bread is slightly colored (about 15 minutes), cover it with tin foil to prevent the color from becoming too dark. After baking, take it out of the mold and place it on the grill to cool.
13.
The super soft brushed texture and the white bread make people can't stop their mouths.
