Hokkaido Toast

Name: Hokkaido Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Flour; 8g Vanilla sugar; 1.5g yeast; 80g milk; 70g Light cream; 17g protein; 5g butter; 3g salt

by I want a vest line

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

100% Hokkaido toast is also 100% hand-kneaded toast. It takes about half an hour to knead to the complete stage. It takes a long time and I put the yeast in it later.

The opponent's hand-kneading the dough has become more and more handy. Slowly feel the changes in the dough in your hands, which is wonderful and fun.

The classic Hokkaido toast, it took half an hour to knead to the complete stage. The dough really feels very good, and it makes you feel like you can't put it down. It's very soft and smooth."

Ingredients

250g Flour
8g Vanilla Sugar
1.5g Yeast
80g Milk
70g Light Cream
17g Protein
5g Butter
3g Salt

Hokkaido Toast

1. Flour, sugar, salt, whipped cream, and egg whites are weighed and put in a basin. Warm the milk, pour in the yeast to melt, pour the milk and yeast mixture into the flour at a time and knead it into a dough

2. Add butter and knead it into the dough completely

3. Knead until the surface of the dough is smooth, I use it to put it in the refrigerator to ferment (5°C, ferment for 24 hours)

4. Make the dough nearly double its size, put the sugar, egg whites, and salt in a bowl

5. Cut the dough into small pieces and put them in a basin

6. Knead again and beat the dough until the sugar and salt are completely absorbed by the dough

7. Add yeast (you can add a little water to melt the yeast, then add it to the dough)

8. Knead until a rough film appears, add butter

9. Knead to the complete stage, take a small piece of dough, pull it apart, you need your fingers to puncture the hole, and the edge of the hole is smooth