Hokkaido Toast
1.
The main ingredients are put into the bucket of the bread machine, and the dough program is selected
2.
Soak the raisins ten minutes in advance
3.
Add the raisins when there are 25 minutes left in the baking process
4.
Turn off the process when there are 5 minutes left in the process, let the dough continue to ferment until you poke a hole in the middle of the dough with your fingers, and the dough will be fermented without collapsing or shrinking.
5.
Divide equally into 3 equal parts, cover with plastic wrap and wake up for 15 minutes
6.
Take a dough and roll it into a beef tongue shape
7.
Roll up from one end
8.
After the three doughs are rolled in sequence, they are discharged into a 450g toast mold
9.
Put it in the oven, add a bowl of hot water to the side, choose 40 degrees for the upper tube, close the lower tube, and ferment for about 40 minutes
10.
After the dough is fermented to eighth full of the toast mold, preheat the oven at 180 degrees, put it in the oven, select the upper tube at 150 degrees, the lower tube at 170 degrees, and bake for 35 minutes
11.
When the time is up, immediately take out the toast and put it on the cooler to cool off
12.
Finished product
Tips:
This toast cream is not easy to be too much, some friends want to use all the cream to make the noodles, it will be too greasy
Buy on JD
Buy on Amazon
