# Fourth Baking Contest and is Love to Eat Festival# Hokkaido Toast
1.
Prepare ingredients: 100g milk, 80g whipped cream, 5g salt, 35g whole egg liquid, 40g caster sugar, 15g milk powder, 30g low-gluten flour, 270g high-gluten flour, 5g dry yeast
2.
Put the liquid and salt on the bottom of the bread bucket, the middle is the flour, the top is the yeast, turn on the kneading mode for 25 minutes and then knead again for 25 minutes, a total of 50 minutes to the fully extended stage
3.
The kneaded dough is rounded on the chopping board
4.
Put it in a clean, non-water container and cover with plastic wrap
5.
Put it in the oven to turn on the fermentation function, put a plate of hot water in the bottom layer, and ferment to 2.5 times the size
6.
Use chopsticks to poke a hole in the middle of the fermented dough without shrinking, indicating that it has fermented
7.
Take out the dough and vent a little
8.
Divide into three equally, roll round, cover with plastic wrap and let stand for 20 minutes
9.
Take out a noodle and roll it into a strip
10.
Roll up from top to bottom
11.
Cover everything with plastic wrap and let stand for 10 minutes
12.
Take out the dough, put it upright and roll it out again
13.
Roll from top to bottom
14.
The size of the roll is the same, do not roll too thick, about 2 and a half turns
15.
Put all into the toast mold
16.
Put it in the oven to turn on the fermentation function
17.
Cover the lid when it's about 90% full
18.
Put it in the preheated oven and heat up and down, the middle layer will be 180 degrees for about 40 minutes.
19.
Finished picture
20.
The tissue is delicate and tough, very soft and very fragrant...
21.
Finished picture
22.
Finished picture
Tips:
1) The oven temperature should be adjusted appropriately according to your own oven temperature
