1. First make the materials for the medium dough (500 grams of high-gluten flour, 15 grams of sugar, 15 grams of sugar, 160 grams of milk, 120 grams of light cream, one egg white (about 35 grams), and 10 grams of butter). Group, take it out and put it in a sealed box, put it in the refrigerator, refrigerate and ferment to double size
2. Take out the fermented dough and cut it into small pieces, add 40 grams of egg white, 75 grams of sugar, 6 grams of salt, and 2 grams of yeast, mix and beat until the expansion stage (the state of thick film)
3. Add the softened butter and beat to the fully extended stage
4. Take out and divide into six equal parts, round separately, cover and relax for 15 minutes
5. After the relaxation is complete, pat flat, start from the middle and roll it down, roll it into a tongue shape, turn it over and roll it up from top to bottom, and relax for 15 minutes.
6. After the rolled dough is relaxed, roll it for the second time, (flatten and roll it into a strip of about 40 cm, then roll it from top to bottom and put it into the toast box
7. Start to preheat the oven after the fermentation is about eight minutes full (the upper and lower fire is 180 degrees for 10 to 15 minutes)
8. When about nine minutes full, put it in the bottom of the oven and bake at 180 degrees for 40 minutes
9. The hot air is shaken out of the oven and placed on the drying net to be warmed by hand and bagged. The Hokkaido middle-species toast is ready.
Tips:1. If the weather is dry, add 20 grams of whipped cream.
2. The medium type dough must be fermented to double its size,
3. You have to relax for enough time before shaping and every time you roll
