Hokkaido Wolfberry Toast

Name: Hokkaido Wolfberry Toast
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 2 pcs egg; 80g Wolfberry; 20g butter; 120g milk; 20g Sugar; 3～6g yeast

by Moe City Food

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

Hokkaido toast, the texture is as dense and delicate as cotton, and the milky aroma is rich, it can be described as the top quality in the toast. Lycium barbarum, clearing the liver and improving eyesight, nourishing blood and nourishing kidney, preventing cancer and lowering blood fat, is actually the holy product for health preservation. Combining the two, Duang～Duang～Duang～healthy and delicious Hokkaido wolfberry toast was born. Breakfast with a glass of milk and a few slices of Hokkaido goji berry toast, I am very excited to study and work in the morning!

Ingredients

250g High-gluten Flour
2 pcs Egg
80g Wolfberry
20g Butter
120g Milk
20g Sugar
3～6g Yeast

Hokkaido Wolfberry Toast

1. Mix the milk, sugar, and eggs into the mixing bucket and mix well.

2. Add high-gluten flour and yeast, and knead into a dough after the flour has completely absorbed the water.

3. Knead until the surface of the dough is smooth and not sticky, add softened butter, and knead until the surface of the dough is smooth and the glove film can be pulled out.

4. After the kneaded dough sits for 15 minutes, divide the dough into 5 small pieces of 100 grams and round them.

5. Use a rolling pin to roll the dough into an inverted triangle, spread the medlar, and then roll it up from the small end to a long strip.

6. Repeat step 5, and finally put the rolled dough into the toast mold.

7. Put it into the oven for fermentation, the oven is set with the fermentation function, and the hot water is placed in the baking tray and placed on the bottom of the oven. Ferment for about 1 hour until the mold is 8 minutes full.

8. Cover the mold surface cover, put it in the oven and bake, increase the heat to 180 degrees, lower the heat to 160 degrees, and bake for 35 minutes.

Tips:
1. Knead the dough until the fascia is formed.

2. If the oven has no fermentation function, the dough can be fermented at room temperature. The volume can be expanded to twice the original size.