Chinese Hokkaido Toast
by Rice sprouts
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Mix all the main dough ingredients and knead it in a bread machine for 20 minutes to form a smooth dough.
2. Cover with plastic wrap and ferment to 2-2.5 times larger.
3. Divide the fermented main dough material into small pieces, mix with the main dough material (except butter), knead it to the expansion stage after the oil method, and knead for about 40 minutes in a bread machine.
4. Take out the kneaded dough from the bread machine, cover it with plastic wrap and let it rest for 10 minutes.
5. Divide into 3 equal parts and relax again for 15 minutes.
6. Take one portion and roll it into an oval shape.
7. Roll up from top to bottom.
8. Roll up all three doughs and let them relax for another 10 minutes.
9. Take one and roll it out lengthwise.
10. Roll up from top to bottom, about 2.5 turns.
11. Roll it up and put it in a toast mold for the second fermentation.
12. Send to 80% full, brush the egg wash. Preheat the oven at 180 degrees for 10 minutes.
13. Put the dough into the preheated oven and put in a bowl of warm water at the same time. Bake for 40 minutes. After baking, take it out of the oven and let it cool.
