Hokkaido toast(tang zhong bei hai dao tu si )

Hokkaido toast

Introduction:

"I always feel that the heat of Hokkaido is on the high side, and I have no impulse to do it! Today, I made this Hokkaido toast in order to consume the light cream that has been opened. The toast goes up so high that it reaches the top of the heating tube. If I hadn't covered it with tin foil, I'm afraid the top would have been pasted! Even if covered with tin foil, the top layer of skin has been scorched, while hot brush a layer of melted butter, also did not become soft. However, the internal organization is great, the best toast I've ever made! Milk flavor is strong, extremely soft, if sliced, you can certainly lower the waist. No wonder so many people follow suit to make Hokkaido toast. It really deserves its reputation! Love this toast! Originally wanted to use milk, the results of the morning to play mung bean milk still left some, throw a pity, on the use of up! I used an egg yolk to make pizza, and the egg white was used in toast! "

Production steps:

Materials required:

Golden Elephant powder: 180g

Medium gluten powder: 72g

Yeast: 3 G

Powdered sugar: 37 G

Egg white: 31G

Soymilk: 94g

Light cream: 30g

Salt free butter: 20g

Water: 74g

matters needing attention:

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Tang Zhong Bei Hai Dao Tu Si