Full of Q-chinese Hokkaido Toast
by Xiaoxiao~
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. All the ingredients in the seasoning material are beaten to the rolling stage.
2. Refrigerate and ferment for 16 hours.
3. Tear the medium dough into small pieces and material B until it is even and slightly smooth.
4. Stir to form a dough and add butter.
5. After stirring to the completion stage, a large piece of film can be pulled out.
6. Continue fermentation for 10 minutes.
7. Exhaust, divide, round, and relax for 15 minutes.
8. Roll into an oval shape.
9. Roll up from top to bottom. Relax for 10 minutes.
10. Roll it out again to form a long strip.
11. Roll up and mold.
12. Finally, the fermentation is 8 minutes full, and the egg liquid is brushed. Lower level, 180 degrees, 35 minutes.
Tips:Pay attention to cover with tin foil after coloring.
