100% Chinese Hokkaido toast

100% Chinese Hokkaido toast

Introduction:

"After making direct Hokkaido toast for the first time, I have been eager to make medium Hokkaido toast. After three failed attempts, it ran aground. But I'm still not convinced. The fourth time I came here, I checked the making methods of many bakers in Taiwan and Hong Kong. Changed flour, yeast, slightly improved the formula of our gourmet members. It's finally made. Take it out and share it with you. Let's have a talk with friends in the gourmet world. It's super soft and wet. My daughter ate one third of it

Production steps:

Materials required:

Wheat flour for bread: 300g

Fine granulated sugar: 9g

Yeast (high sugar tolerance): 2G

Milk: 66g

Warm water 40 degrees: 30g

Light cream: 84g

Protein: 21g

Butter: 6g

Salt: 3G

Milk powder: 18g

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet