Hokkaido toast (whole egg low temperature 18 hours fermentation version)
Introduction:
"The light cream at home is about to expire. Make a Hokkaido toast and dispose of the light cream. The first time you make toast, the effect is good and it's very successful. After reading many people's recipes, you adjust the recipe for this time. After the baking, the milk fragrance overflowed, the bread was soft and delicious, and the first toast was finished
Production steps:
Materials required:
Gaofen (medium): 300g
Yeast (medium): 2G
Sugar (medium): 9g
Light cream (medium): 84g
Egg (medium): one, 55g
Milk (medium): 70g
Butter (medium): 6g
Sugar (main dough): 45g
Milk (main dough): 20g
Milk powder (main dough): 18g
Salt (main dough): 4G
Yeast (main dough): 2G
Butter (main dough): 6g
matters needing attention:
Production difficulty: ordinary
Baking technology
Production time: one day
Taste: milk flavor
Chinese PinYin : Bei Hai Dao Tu Si Quan Dan Di Wen Xiao Shi Fa Jiao Ban
Hokkaido toast (whole egg low temperature 18 hours fermentation version)
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