Yukin Hokkaido Toast
by Chen Huan
Favorite
Difficulty
Easy
Time
2h
Serving
2
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 270g high powder, 43g sugar, 4g salt, 5.5g dry yeast, 43g whole egg liquid, 30g animal fresh cream, and 27g milk into the bread machine.
4. Select and dough program, start kneading. After the 20-minute kneading process is over, put in small pieces of unsalted butter.
5. Let the dough absorb slowly, until the dough can pull out a large film.
6. Fermented to 2-2.5 times the size.
7. Take out the dough and ventilate, divide into 3 equal parts, and relax for 15 minutes after rolling.
8. Roll into a long piece.
9. Then roll up.
10. Put it into the toast mold.
11. Fermented twice to double the size.
12. Cover, preheat the oven at 180 degrees, middle and lower, and bake for about 45 minutes.
