Hokkaido Toast-100% Medium
1.
The ingredients of the dough are mixed and kneaded into a ball, covered with plastic wrap and placed in a warm place to ferment to 3-4 times
2.
Tear the fermented seed noodles into small pieces and add other materials other than the main dough butter. Knead until it is smooth. Add butter and continue kneading until the dough can pull out a stronger transparent film. The kneaded dough is proofed with plastic wrap for 30 minutes
3.
Roll the loose dough into an oval shape, fold inward on both sides, press it slightly, roll it out and roll it up from the bottom up to roll up the Hokkaido toast - put in a toast box in three sets and put a bowl of hot water in the oven. Set the fermentation mode, the temperature is about 38 degrees, the toast box is put into the oven for the second fermentation, the time is temporarily set for 60 minutes, the toast box and hot water are taken out until the toast box is eighth full, and the oven is preheated to spit at 180 degrees Put the upper and lower tubes on the bottom layer of the box and bake at 180 degrees for 40 minutes. When the color of the skin is almost the same, remember to cover with a layer of tin foil to prevent the surface from scorching out of the oven and immediately demould, and place the cooling rack to cool.
Tips:
Just knead the dough into a ball, no need to leave the film, I made it in the refrigerator the night before and leave it in the refrigerator for about 17-24 hours
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