High flour 600g
Granulated sugar 18g
Animal whipped cream 168g
90 grams of granulated sugar
Powdered milk 36g
How to make Chinese Hokkaido Toast [Cooking with Confucius].
1, the high flour, granulated sugar, yeast, milk, animal cream, egg white in a chef’s machine to mix into a ball.
2、Add the softened butter.
3、Knead until the dough is slightly smooth. Put the dough into a bowl, cover with plastic wrap and ferment in the refrigerator for more than 17 hours.
4、Take out the fermented dough, tear off small pieces and mix with egg white, sugar, salt, yeast and milk powder with chef’s machine.
5、After the dough is mixed evenly, add the softened butter and knead with a chef’s machine until the film comes out.
6、Knead the medium dough and the main dough until complete, then cover with plastic wrap and continue fermentation for about 10 minutes.
7: Divide the dough into 6 equal portions, cover with plastic wrap and ferment for 15 minutes.
8: Take one portion of the dough and roll it out into an oval shape from the middle to the top, turn it over and roll it out again.
Roll out 1.5 to 2 rolls from one end to the other.
10: Cover with plastic wrap after the first roll and let rise for a second 15 minutes. Roll out into long strips, then gently roll up 2.5 times from one end to the other, not more than 3 times.
11ã€ç “µåŽ’é”. Put the rolls into the toast moulds and let them ferment for the second time in a moist environment until the mould is 8 minutes full.
12、Preheat the oven, place the mold on the lower shelf of the steamer oven, temperature 140 degrees for 35 minutes, press the “Start Button” to start the fermentation.
13、Place the toast on the baking sheet to cool evenly, and then slice and bag the toast.
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2, This recipe is for 2 pieces of toast, halve the amount to make one.