Hokkaido toast (whole egg low temperature 18 hours fermentation version)

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