Yukin Hokkaido Toast

Name: Yukin Hokkaido Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 288g High gluten; 25g butter; 27g milk; 30g cream; 43g Whole egg liquid; 5.5g yeast; 43g Sugar; 4g salt

by Chen Huan

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The soup type Hokkaido toast is not difficult to make, and it is easy to succeed. I like it better, mainly because it tastes very good and soft, and even if a toast cannot be eaten, it will not lose moisture and become hard after two days.
After slicing, put some jam, or sandwich slices of sausage or fried egg to make sandwiches, which are also very delicious. Even the original white toast slices are delicious. "

Ingredients

288g High Gluten
25g Butter
27g Milk
30g Cream
43g Whole Egg Liquid
5.5g Yeast
43g Sugar
4g Salt

Yukin Hokkaido Toast

1. Raw materials are reserved.

2. Add 18 grams of high-gluten flour to 74 grams of cold water and stir thoroughly, and heat it on low heat until the noodles are gelatinized, and it becomes a soup.

3. Put all the ingredients except butter into the bread machine.

4. Select and dough program, start kneading. After the 20-minute kneading process, put in small pieces of unsalted butter and let the dough absorb slowly

5. Knead until the dough can pull out a large piece of film.

6. After rounding, the basic fermentation begins.

7. Fermented to 2-2.5 times the size.

8. Take out the dough and ventilate, divide into 3 equal parts, and relax for 15 minutes after rolling.

9. Roll into a long piece, then roll it up.

10. Put it into the toast mold.

11. The second fermentation is 8-9 minutes full.

12. Preheat the oven at 180 degrees with a lid, and bake for about 45 minutes on the middle and lower layers. After taking it out, let it cool on a drying rack.