Name: Middle Class Shredded Hokkaido Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g High fan; 70g Light cream; 80g Pure milk; 7g White sugar; 17g protein; 5g butter; 2g Instant Yeast; 17g Whole milk powder; 20g Whole egg; 3g salt

Middle Class Shredded Hokkaido Toast

by Manxiang Hut

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Since I was very fortunate to get a trial of the Dongling bread machine, I have made several breads, and I feel that each one is better than one. Let's try the most commonly used kneading function of the bread machine. This Hokkaido toast is very advantageous to use a bread machine to knead the dough, because the middle kind of dough is well torn into small pieces. After adding the main dough material, the dough will become very wet and sticky for a while. If I want to knead it by hand, I can knead this step. It must be the most maddening stage, but it's different with the bread machine. Let it do the wet and sticky work beautifully. This is my favorite among the few breads I have made. It is super soft and has obvious silk drawing. It is the most enjoyable to tear off piece by piece by hand. I can’t help but taste a piece every time I make it at night, and it’s super soft with my hands. But it has a certain chewiness when eating, and the milk fragrance is also very strong. I like it very much. "

Middle Class Shredded Hokkaido Toast

1. The material of the middle kind of dough is put into the bucket of the bread machine.

2. Start a kneading program, set a time of 15 minutes, and knead the dough.

3. Because it’s hot now, I let the middle-species dough ferment for about two hours at room temperature in the bread machine, until it is 2 to 2.5 times as big, pressing a small pit without shrinking or sinking.

4. Tear the medium-grade dough into small pieces.

5. Add all the ingredients of the main dough, start a kneading program, and set the time to 25 minutes.

6. Knead into a smooth dough.

7. Take a small piece and check that it can be pulled into a non-breakable film.

8. Divide into eight portions, roll round and cover with plastic wrap to relax for 15 minutes.

9. Take a portion and shape it into an oval shape, and fold it inward at the left and right 1/3.

10. Press the thin bottom edge again and roll it down from the top to form a cylinder.

11. One by one into the toast mold.

12. Using the fermentation function of the oven, put some hot water underneath, cover with plastic wrap and let it be 80% full. I used it for an hour and a half.

13. After the hair is finished, brush a layer of egg wash.

14. In the middle and lower layers of the oven, about 180 degrees for about 35 minutes, and cover with tin foil depending on the coloring in the middle. Dry until warm and seal with a fresh-keeping bag to finish eating as soon as possible.