Hokkaido Toast-winners of Lezhong Colorful Summer Baking Competition
1.
Prepare materials
2.
Mix the ingredients in the order of liquid first, powder second (Be careful not to let the salt contact the yeast, you can put the salt first and the yeast last)
3.
Let's knead
4.
Until the glove film comes out
5.
When kneading is good, it is the most critical step in making bread, that is fermentation, the first fermentation
6.
Fermented to 2 times-2.5 times the dough, the little finger sticks a little flour to poke it, and the dough does not shrink. If the dough is pierced down, it will collapse, hehe...it means that the dough has overspread, so let's make old noodles!
7.
Take out the dough and vent it. Divide the dough, 1 point 2, then 2 points 6. You must use a scale when you divide it. It is best that each dough is the same weight, so that it will be distributed evenly when the two rounds are made (remember that a friend is useless to weigh, and then the two rounds will be high and low). Then cover with plastic wrap and let for 15 minutes (be sure to cover with plastic wrap, otherwise the skin will harden)
8.
The proofed dough is rolled into a beef tongue shape, the best length is 2.5 turns
9.
Arrange in the toast box and start 2 rounds, put a glass of boiling water, because 2 rounds must ensure 85% humidity
10.
The delivery is complete, and the toast box is 8.5 points full. Let’s bake! 200 degrees, 45 minutes! Wait to eat... hee hee...!
11.
Demold
12.
The finished picture, when I took the picture, can I say that I was already drooling...
13.
It feels so refreshing to eat with your hands...
Tips:
Because I fermented in a fermentation tank, I controlled the first shot at 28 degrees and the second shot at 38 degrees. Friends who don't have a fermentation tank, let's ferment in the oven! After doing it, let me emphasize that this is the amount of 2 toasts...
