Two color Hokkaido toast(shuang se bei hai dao tu si )

Two color Hokkaido toast

Introduction:

"I have to go out when I'm making this toast, so I put it in the refrigerator for fermentation. If I'm at home, I can do it as I usually like."

Production steps:

Step 1: put all the ingredients (except butter) in the toaster

Step 2: stir the ingredients into a smooth dough and add butter. Continue to stir 2-3 times in the first 20 minutes of the dough

Step 3: divide the dough into two equal portions and put one in the refrigerator

Step 4: put another portion of dough into the toaster and add green tea powder

Step 5: mix the dough well

Step 6: double color dough ferments twice as large

Step 7: vent the dough and relax for 10 minutes

Step 8: roll it into an ellipse and relax for about 10 minutes

Step 9: stack the two sides together

Step 10: roll up from inside out

Step 11: roll into a cylinder

Step 12: put it in the toast mold and seal it with plastic wrap

Step 13: ferment in the refrigerator until 8 cm (about 4 hours), and gently sweep the egg on the dough

Step 14: oven 180 degrees, bake about 35 minutes

Step 15: cover tin foil after baking for 10 minutes to prevent over coloring

Step 16: Toast out of the oven, cool to eat

Materials required:

Soup: 100g

Cream: 55g

Egg liquid: 35g

Milk: 40g

Yeast: 6 g

Green tea powder: 15g

Sugar: 50g

Salt: 3 G

Butter: 28g

Surface egg liquid: appropriate amount

Note: soup type = 20g high flour, 100g milk, boil over low heat to paste, use after refrigerated

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Shuang Se Bei Hai Dao Tu Si