Delicious toast: Hokkaido soup

Delicious toast: Hokkaido soup

Introduction:

"I've always seen many bloggers strongly recommend how soft and delicious Hokkaido toast is, but I haven't tried it once. I really don't believe it has such great charm, especially if it looks so ordinary. If it's not for consuming the extra light cream, or if it's not for thinking of Hokkaido by chance, or not.".. Well, I can only say that I thank these "if not", yes! It's really delicious, I have to admit it! This time I used the soup method. The bread that I put on the next day in this season is still very soft and even can be pulled. I can only say that Hokkaido toast really deserves its reputation

Production steps:

Step 1: mix 18 grams of GAOJIN powder with 74 grams of cold water, heat over low heat until the paste is gelatinized, and then make the soup seed. Let it cool and set aside

Step 2: after adding the soup seed, knead the dough to the complete stage by oil method, and ferment the dough to twice the size

Step 3: take out the dough, divide it into three equal parts and wake up at room temperature for 10 minutes

Step 4: roll the dough into long rolls and wake up for another 10 minutes

Step 5: roll the roll into an ellipse and then roll it up

Step 6: put the dough into the toast mold for second fermentation until 8 minutes full, cover the dough, put it into the middle and lower layer of the oven preheated 180 degrees, and bake for 45 minutes

Materials required:

High flour: 270g

Cold water: 74g

Sugar: 43g

Salt: 4 g

Dry yeast: 5.5G

Whole egg liquid: 43g

Light cream: 35g

Milk: 27g

Milk powder: 10g

Soup: 80g

Salt free butter: 25g

matters needing attention: http://blog.sina.com.cn/s/blog_ 6a50eef00101k8 sh.html

Production difficulty: simple

Process: Baking

Production time: one day

Taste: milk flavor