Name: Yukin Hokkaido Toast
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 270g High-gluten flour; 40g Sugar; 4g salt; 5g yeast; 35g Light cream; 25g milk; 40g Whole egg liquid; 90g Soup; 25g butter; 10g milk powder

Yukin Hokkaido Toast

by Follow the fish

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The temperature gradually dropped, making bread became more difficult, and the fermentation was very slow and slow. It seems that I have to move out of my homemade drip fermentation tank. Before, I have done several medium-planting Hokkaido, which shows our love for Hokkaido. , I made more soup when making bean paste buns two days ago, so yesterday I changed the recipe and tried this soup version Drip Hokkaido. The content of whipped cream in the recipe was reduced a lot, but this toast It is still very delicious, with the addition of soup, it is softer than the direct method.

Yukin Hokkaido Toast

1. Soup type: 25g high powder and 125g water, stir evenly, put it on the stove to heat, keep stirring, heat until the batter is stirred, and then it can be removed from the fire. Cover the container with plastic wrap and let it cool for later use. Dough: add butter and continue to knead until it is fully expanded

2. Knead the kneaded dough into a round shape, cover it with plastic wrap, and ferment the dough, and the volume expands to 2~2.5 times the original size

3. Take out the dough, pat the dough to exhaust, then divide into 3 equal parts, round, cover with plastic wrap, and relax in the middle for 15 minutes; one roll: take a loose dough, roll it up and down into an oval from the middle, and turn it over , Gently roll up from top to bottom, roll up 1.5~2 circles, relax for 10 minutes; second roll: roll into a long strip, gently roll up from top to bottom, roll up 2.5 circles, no more than three A circle; put it in a toast mold with the mouth down; place in a warm and humid place, and ferment for the second time until it is 8 minutes full; put in a preheated oven at 170 degrees, the middle and lower layer for 40 minutes, and cover the tin foil in time after the surface is colored , The side buckle is released from the furnace, and it is sealed and stored after cooling