Chinese Hokkaido toast

Chinese Hokkaido toast

Introduction:

Production steps:

Step 1: beat all the ingredients in the seasoning material to the rolling stage.

Step 2: freeze fermentation for 16 hours.

Step 3: tear the dough into small pieces and mix with material B until it is smooth.

Step 4: stir into a ball and add butter.

Step 5: stirring to the completion stage, a large film can be pulled out.

Step 6: continue fermentation for 10 minutes.

Step 7: exhaust, split, round and relax for 15 minutes.

Step 8: roll it into an oval shape.

Step 9: roll from top to bottom. Relax for 10 minutes.

Step 10: roll it out again to form a long strip.

Step 11: roll up and mold.

Step 12: ferment for 8 minutes and brush the egg liquid. Lower level, 180 degrees, 35 minutes.

Materials required:

Protein: 40g

Granulated sugar: 75g

Salt: 6 g

Yeast: 2G

Milk powder: 30g

Butter: 10g

High flour: 500g

Milk: 160g

Light cream: 140g

Note: cover with tin foil after coloring.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor