Hokkaido Gold Brick

Name: Hokkaido Gold Brick
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Golden Elephant High Gluten Flour; 90g Anjia whipped cream; 100g milk; 4g yeast; 4g salt; 55g Sugar; 18g milk powder; 45g protein; 15g butter

by Xiao Dong Niu@kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Ever since I made Hokkaido toast, it’s out of control. The toast with whipped cream tastes really tempting~ I have made several of them. The most recent breakfast is all kinds of sandwiches made by Hokkaido toast. I used it before. The method of planting made Hokkaido toast. This time I used the direct method to make it. It is also very soft and mellow. Now that the oven temperature is properly controlled, the color of the toast is superb~
Hokkaido toast has higher energy and is more suitable for storing heat in winter^_^"

Ingredients

Hokkaido Gold Brick

1. Weigh all the materials except butter into the bread machine in the order of liquid first, then solid. Yeast is buried in the flour, and a 20-minute kneading program is started;

2. After the program is over, add 15g of butter and start a 20-minute kneading program;

3. Take out the dough and knead it manually for about ten minutes;

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

5. Round the dough and put it in a clean basin, cover it with plastic wrap and leave it to ferment in a warm place;

6. The dough is fermented to twice its size. Dip your fingers with flour and insert it in the middle of the dough. The hole inserted does not collapse or deform, which means that the fermentation is complete;

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

8. Roll the dough into an oval shape;

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

10. Roll the dough into an oval shape again;

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

12. 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;

13. Ferment until the mold is eighth full, and cover with toast cover;

14. Put it into the oven, the upper tube is 220 degrees, the lower tube is 200 degrees, and bake for 35 minutes;

15. 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;