Hokkaido toast(bei hai dao tu si )

Hokkaido toast

Introduction:

Hokkaido toast is famous for its rich milk flavor, soft touch and strong bite. If you hold the toast in your hand and eat it one by one while drinking milk, you can fully feel its charm and enjoy it. "

Production steps:

Step 1: mix all materials except butter.

Step 2: add eggs and continue to stir.

Step 3: start kneading. The dough of this formula is very difficult to knead and sticky at first. It must be kneaded to three smooth.

Step 4: after oil method, put butter into dough.

Step 5: folding method, keep pressing flat fold, and then press flat fold dough until dough can pull out film.

Step 6: cover the dough or wrap it in plastic wrap and ferment at 35 ℃.

Step 7: about 1 hour, ferment the dough to twice the size.

Step 8: cut the dough into three equal sections after flatting, knead the dough into a circle and let it stand for 15 minutes.

In the second step, fold the dough in half and roll it for about 1.5 hours.

Step 10: second fermentation, about 1.5 hours, until the dough is 70 or 80 minutes full.

Step 11: bake at 160 ℃ for 25 minutes.

Step 12: cool while it's hot.

Materials required:

High flour: 20g

Milk: 100g

Sugar: 50g

Salt: 3G

Yeast: 5g

Egg: 1

Light cream: 60g

Soup: 90g

Butter: 30g

Note: soup powder and water ratio is 1:5, into the non stick pot first stir evenly, and then turn on a small fire while heating while stirring, until the stirring rod can draw traces in the batter, into a viscous batter, cover the pot to cool standby.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Bei Hai Dao Tu Si