Hokkaido Toast
1.
Mix the middle kind of ingredients and knead the dough slightly without a dry powder cover, and ferment at room temperature for 4 hours. If the room temperature is higher than 26 degrees, it will be fine for 3 hours.
2.
Mix the medium type dough with the ingredients except salted butter. Manually mix without dry powder, then add it to the cook machine at level 1 for 5 minutes and level 2 for 20 minutes. The surface of the dough is smooth and add the butter 4 times until the butter is fully mixed, then add the next time and the last time. After adding salt, there is no chef's machine to make the noodles by hand
3.
Take out the dough and continue to manually knead the dough and reshape the plastic cover and relax the plastic wrap for 30-40 minutes
4.
Divide into 6 doughs, 3 smaller ones, 3 larger ones, and relax for 15-20 minutes. Fully exhaust and shape into a toast box. 450g toast box can hold 2 lids. Proof 30 degrees, 50 minutes, and 40 minutes. The one needs to open the lid and spray water on the surface of the dough
5.
The middle and lower layer of the oven is 180 degrees or the lower layer is 30 minutes and 15 minutes.
Tips:
Toast has the direct method, the Chinese method, and I personally like the medium method to make. Although the medium method takes a long time, the taste is more mellow, so this time I use the Chinese method to make Hokkaido toast.
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