Hokkaido Toast
1.
Knead the middle species into a uniform dough, cover it with plastic wrap and refrigerate for 17-24 hours, or it can be directly sent to 2.5 times the size
2.
After the fermentation is complete, put the small pieces of the middle seed and the main dough (except the butter) into the bread machine, turn on the kneading process for 20 minutes, knead for 10 minutes, add the softened butter, continue...
3.
Knead to the complete stage where the film can be pulled out
4.
Then cover the lid and ferment for 10 minutes!
5.
Take out the dough, press and exhaust, divide into 3 portions, round, cover with plastic wrap and relax for 15 minutes! I always make double portions every time, too little to eat! 😄
6.
Press the loosened dough one by one to exhaust and roll it into an oval
7.
Fold both sides in half
8.
Then gently roll it out to the same width as the mold, and slowly roll it up from bottom to top
9.
This is almost two and a half volumes
10.
Gently put into the toast mold in turn
11.
Send it to the oven for fermentation, 37 degrees, and send it to the mold 8 minutes full. You can add a bowl of warm water next to it. It's not hot and increase the humidity!
12.
Preheat the oven to 160 degrees! Brush the surface of the fermented dough with a thin layer of egg liquid! Then put it into the preheated oven, the bottom layer, and bake at 160 degrees for about 35 minutes! (During the period, if you see the color, you should cover it with tin foil in time to prevent the color from baking too deep)
13.
The scent of milk is overflowing, and the Hokkaido toast is freshly baked!
14.
Quickly tear one to see the internal organization, super soft and super delicate! Take a bite, it's delicious 😋!
15.
Be pretty! ✌️
16.
how about it? Do you want to try? Absolutely delicious 😋!
