Creamy Hokkaido Toast

Creamy Hokkaido Toast

1. Put all the ingredients in the main ingredient into the bread machine, knead the dough according to the dough program for 15 minutes, stop, and restart the dough program to complete the dough. (My bread machine takes 30 minutes to knead the dough, and it took 45 minutes. Because I made 2 pieces, the portion is large, and the kneading time takes longer to get the film out.)

2. Put all the ingredients in the main ingredient into the bread machine, knead the dough according to the dough program for 15 minutes, stop, and restart the dough program to complete the dough. (My bread machine takes 30 minutes to knead the dough, and it took 45 minutes. Because I made 2 pieces, the portion is large, and the kneading time takes longer to get the film out.)

3. Knead out a large film.

4. Knead out a large film.

5. The bread machine fermented for 1 hour and fermented to 2-2.5 times the size. Dip your fingers with flour, rub it into the dough, and pull it out. The dough will be fermented without collapsing or rebounding. The collapse means that the dough is over-fermented and can only be used as old noodles. )

6. The bread machine fermented for 1 hour and fermented to 2-2.5 times the size. Dip your fingers with flour, rub it into the dough and pull it out. The dough will ferment without collapsing or rebounding. The collapse means that the dough is over-fermented and can only be used as old noodles. )

7. Take out the dough, press to exhaust, and divide into 6 equal parts.

8. Take out the dough, press to exhaust, and divide into 6 equal parts.

9. Take a portion and roll it into a strip.

10. Take a portion and roll it into a strip.

11. Roll it up and let it sit for 15 minutes.

12. Roll it up and let it sit for 15 minutes.

13. Then roll it into a strip, the width is the same as the width of the mold,

14. Then roll it into a strip, the width is the same as the width of the mold,

15. Roll up.

16. Roll up.

17. Put it in the mold.

18. Put it in the mold.

19. Cover with tin foil or damp cloth, plastic wrap, and ferment in a warm place. (I put it in the oven and put a bowl of boiling water to ferment for 40 minutes.)

20. Cover with tin foil or damp cloth, plastic wrap, and ferment in a warm place. (I put it in the oven and put a bowl of boiling water to ferment for 40 minutes.)

21. Leave it to 8-9 minutes full, brush with egg liquid.

22. Leave it to 8-9 minutes full, and brush with egg liquid.

23. Put it in the preheated oven and bake at 340F/170C for 40 minutes. Cover with tin foil halfway to prevent the color from becoming too dark.

24. Put it in the preheated oven and bake at 340F/170C for 40 minutes. Cover with tin foil halfway to prevent the color from becoming too dark.

25. Take it out immediately after baking, remove the mold and let it cool.

26. Take it out immediately after baking, remove the mold and let it cool.

27. Finished picture.

28. Finished picture.

29. Internal organization.

30. Internal organization.

31. Layers of wire drawing.

32. Layers of wire drawing.

Tips:

1. The water absorption of flour is different. Don't put all the milk in the beginning. Reserve 10 grams, depending on the situation.
2. The temperature of the oven is different, and the temperature should be adjusted according to your own temperament.