Hokkaido Toast
1.
The main ingredients (7 items, high-gluten flour 300g+ white sugar 9g+ yeast 3g+ milk 96g+ light cream 84g+ egg white 21g+ butter 6g) are added to the bread bucket, and the fermentation dough program is started, about 1.5 hours.
2.
After the middle-species dough is made, tear the dough into small pieces, add all the auxiliary materials (6 items, 24g egg white + 45g white sugar + 18g milk powder + 6g butter + 2g salt + 1g yeast), start the dough dough program, about 21 minutes.
3.
Take out the dough and pull out the glove film.
4.
Divide the dough into three pieces, roll them out into long strips, and roll them up.
5.
Put it in the toast mold.
6.
Boil the water in the steamer until it is hot, turn off the heat, put the toast dough in the lid, leave it in a humid and warm environment for about half an hour, and wait for the volume of the dough to increase until the toast box is 7 or 8 minutes full.
7.
Preheat the oven, sprinkle sesame seeds on the surface of the dough, put it in the lower layer of the oven, 180 degrees for 30 minutes. At 25 minutes, it can be taken out, brushed with high-concentration honey water, and continue to bake until it is colored. (Adjust the time according to your own oven. If necessary, you can cover with tin foil to prevent the top surface from being over-baked.)
8.
Take out the Hokkaido toast.
9.
Really drawable toast, soft and creamy, good slicing effect.
10.
After being stored for 2 days, the taste is still good after being heated in the oven.
11.
Slice the toast, bake it into a crispy version, and pair with the baked snails in French red wine. It's beautiful!
