Chinese Hokkaido Toast

Name: Chinese Hokkaido Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Golden Elephant High Gluten Flour; 90g Anjia whipped cream; 100g milk; 21g protein; 2g yeast; 9g Sugar; 6g butter; 4g salt; 18g milk powder

by Xiao Dong Niu@kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

The famous Hokkaido toast is really not covered, it is soft and fragrant, and it tastes really good. The homemade toast is better than the one sold outside~
The formula is based on Mr. Juan Fei. Due to the different water absorption of my flour, the amount of milk and whipped cream has been slightly adjusted;
I made one on Saturday, and baked another one the next day, one at 180 degrees for 40 minutes, the coloring was not enough, the internal organization and softness were okay, one at 200 degrees for 35 minutes, the coloring was just right, and the taste was great! It's still very soft after four days~
Two slices for breakfast, and a glass of warm milk, super satisfying^_^"

Ingredients

Chinese Hokkaido Toast

1. Put all A materials into the bread machine barrel according to the first wet material and then the dry material;

2. Start the kneading program for 20 minutes and mix into dough;

3. Take out the dough, knead it and place it in a container, cover it with plastic wrap, and put it in the refrigerator to ferment for 17 hours to become a medium type dough;

4. On the second day, the middle-species dough has been fermented to twice its size;

5. Tear the medium type dough into small pieces, put all the B ingredients into the bread machine bucket, start the kneading program for 20 minutes, and mix into dough;

6. Take out the dough, add ingredient C: 6g butter, knead the dough manually for about 10 minutes;

7. Knead until the dough can pull out a thin layer of hand mask;

8. Cover the dough with plastic wrap and let it stand for 10 minutes;

9. Divide the dough into thirds, knead it round, and let it stand for 15 minutes in the middle;

10. Roll the dough into an oval shape;

11. Turn it over, roll it up from top to bottom, and let it rest for 15 minutes;

12. Roll the dough into an oval shape again;

13. Turn it over, roll up 2-2.5 turns from top to bottom, and put it into the mold (Sanneng 450g);

14. Put the water in the baking pan, put the toast box in the oven, create an environment similar to 38°C and 85% humidity for secondary fermentation;

15. Ferment until the mold is nine minutes full, and cover with toast cover;

16. Put it in the oven, the upper and lower pipes are 200 degrees, and bake for 35 minutes;

17. After being out of the oven, it can be easily demoulded by shaking it twice. After the toast is allowed to cool, put it in a fresh-keeping bag and store it at room temperature, and slice it the next day;

18. This is the finished product baked at 180 degrees for 40 minutes on the upper and lower tubes. The color on the surface is not enough, but everything else is not affected;