Soft as baby's skin -- Hokkaido toast

Soft as baby's skin -- Hokkaido toast

Introduction:

Production steps:

Step 1: mix the ingredients in the soup, put them in the milk pot, boil them over low heat, stir them until there are lines, turn off the heat, take them out, cover them with plastic wrap, cool them and refrigerate overnight.

Step 2: mix all the ingredients except butter to form an extensional dough and add butter.

Step 3: knead again to complete stage.

Step 4: wake up twice as big for the first time.

Step 5: divide the exhaust into three parts and relax for 15 minutes.

Step 6: take a dough and roll it into tongue shape.

Step 7: fold three fold like a quilt.

Step 8: turn the other side 90 degrees.

Step 9: roll out the tongue again.

Step 10: roll up from one end and put it into the mold.

Step 11: then put it in the preheated oven, add a bowl of boiling water in the oven, and make the final fermentation.

Step 12: take the bowl of water and bake it at 180 degrees for 25-30 minutes.

Materials required:

High gluten flour: 197g

Water: 150g

Sugar: 26G

Salt: 3G

Yeast: 4G

Whole egg: 25g

Nestle cream: 17g

Milk: 16g

Soup: 55g

Butter: 15g

Note: soup: (before using the refrigerator to warm in advance) this amount I can do 2 times bread, shelf life is about 23 days

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor