Hokkaido toast(tang zhong bei hai dao tu si )

Hokkaido toast

Introduction:

"Since the purchase of the oven, hand-made bread has always failed. It looks like bread, but it tastes like a foot in the door of baking steamed bread. Every time after the failure, I feel sad for a long time, but I can't find the reason. After starting the bread machine, we can finally make bread in a fully automatic way, but it's only limited to pillow toast. Looking at the online baking master's post, I really want to try to make a small meal bag by using bread machine and flour fermentation and hand shaping. Sure enough, I made a baked steamed bread. I also made purple potato toast. The main failure was that the dough couldn't be taken out of the toaster. It was too thin. It's hard to look back on the past. I don't know how to enlighten myself. I suddenly feel that I will succeed in making bread next time. Then I searched for the recipe of Hokkaido toast.... you 're right! you 're right! It's a success this time. It took four hours. I'm still very happy. Finally cracked the magic spell of not making fancy bread ~ (≥ ▽≤) / ~ after a little study, we found that it takes almost the same time to make one toast and two at the same time. Here are two recipes for 450g toast. You are welcome to criticize and correct them

Production steps:

Materials required:

High gluten flour: 489g

Fine granulated sugar: 78g

Milk powder: 14g

Salt: 7g

Yeast: 10 g

Eggs: 2

Cream: 54 G

Milk: 49G

Rice oil: 44g

matters needing attention:

Production difficulty: unknown

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Tang Zhong Bei Hai Dao Tu Si