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Hokkaido Toast (polish Species)
by Pineapple Nana
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Polish species: After the water and fresh yeast are fully dissolved, add the high powder and stir evenly, and then ferment to honeycomb shape. It can also be made in advance and placed in the refrigerator for fermentation.
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2. Add butter when mixing the Polish seeds and the main dough material to form a thick film, and knead until it spreads.
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3. Place the kneaded dough in a container and cover it with plastic wrap to ferment to 2 times its size. The temperature does not exceed 28 degrees.
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4. After the fermentation is complete, vent the dough into a round shape, divide the dough into 6 portions, and cover with plastic wrap to relax for 15 minutes.
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5. After relaxing, roll out the dough and roll it up from top to bottom.
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6. After rolling, cover with plastic wrap and relax for 15 minutes.
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7. Roll it out again, roll it up from top to bottom, and rub it thinly at the closing position.
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8. Put the rolled dough into the 450g toast box of Xuechu, and send 2 to 8 minutes full.
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9. Bake for 35 minutes on the upper 160 and lower 170 for 35 minutes. The specific temperature should be adjusted according to the temper of the oven. Bake until the surface is colored and covered with tin foil, and the surface can be brushed with butter after being out of the oven.
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Tips:1. When the rolled dough is placed in the toast box, the rolling direction should be the same.
2. The amount of milk in the dough should be adjusted according to the water absorption of the flour.
