Hokkaido Toast (soup Method)
1.
Mix the toast powder and water in the soup ingredients, and stir gently with egg custard
2.
Low heat throughout the whole process, while heating, while stirring constantly with egg soot
3.
Heat until the batter is thick, put it in a small plate, cool but set aside
4.
Prepare the required materials
5.
Put the whipped cream, whole egg liquid, milk and other liquids into the bread bucket first
6.
Then put the salt and sugar diagonally
7.
In addition to butter, other materials are put into the bread bucket
8.
Start the kneading program, add butter for 10 minutes, continue the kneading program for 25 minutes, to the expansion stage
9.
Divide the kneaded dough into 3 equal parts, then cover with plastic wrap and let it relax for 15 minutes
10.
Take a small loose dough, roll it into a tongue shape with a rolling pin, and roll it up from top to bottom
11.
Roll the other two doughs in the same way. Cover the three rolled doughs with plastic wrap and relax for 15 minutes.
12.
The loose dough is rolled out and rolled up
13.
Put the rolled dough into the toast box
14.
Put the toast box into a warm and humid place for fermentation. When the fermentation is 8 minutes full, cover the toast cover, continue to ferment, gently pull the toast cover, and feel obvious resistance.
15.
Put it in the preheated oven, 180 degrees, bake for 40 minutes
16.
Bake, release the mold and put it on the air line to cool
Tips:
Each kind of flour has different water absorption. When using new flour, set aside a part of the liquid first. If the dough is dry, add a small amount of it to adjust. When Jinshan Japanese Toast Powder is made, the liquid has been reduced.
The temperature and time are only for reference. Everyone’s oven is different, so you have to adjust it accordingly.
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