Hokkaido Toast

Overview

100% Hokkaido toast is also 100% hand-kneaded toast. It takes about half an hour to knead it to the complete stage. It takes a long time, and I put the yeast later. My opponent has become more and more comfortable kneading the dough completely by hand. I slowly feel the changes of the dough in my hands, which is wonderful and fun. Classic Hokkaido toast, it takes half an hour to knead it to the complete stage. The dough really feels great and makes people feel like they can't put it down. It is very soft and very smooth

Tags

• baking
• children
• breakfast
• toast
• bread flour
• butter
• vanilla sugar
• whipping cream
• yeast
• milk
• protein
• salt

Ingredients

Steps

1. 1 Weigh the flour, sugar, salt, light cream and egg whites into a basin. Warm the milk, pour in the yeast and melt it. Pour the milk and yeast mixture into the flour at once and knead it into a ball

   

2. 2 Add butter and knead completely into dough

   

3. 3 Knead until the surface of the dough is smooth. I use it to ferment in the refrigerator (temperature of 5 degrees, fermentation for 24 hours)

   

4. 4 Let the dough nearly double in size, put the sugar, egg whites, and salt into a bowl

   

5. 5 Cut the medium-sized dough into small pieces and put them into a basin

   

6. 6 Knead the dough again and beat the dough until the sugar and salt are completely absorbed by the dough

   

7. 7 Add yeast (you can add a little water to dissolve the yeast before adding it to the dough)

   

8. 8 Knead until a rough film appears, add butter

   

9. 9 Knead to the complete stage, take a small piece of dough, pull it apart, you need to use your fingers to poke the hole, and the edge of the hole will be smooth

   

10. 10 Cover the beaten dough with plastic wrap and let it rest for half an hour

    

11. 11 Weigh the total weight of the dough, divide it into three equal portions, roll into balls, and rest for 15 minutes

    

12. 12 Take a piece of dough and roll it out from the middle up and down

    

13. 13 Turn over, thin the bottom edge, and roll up

    

14. 14 Let the dough rest for 15 minutes again

    

15. 15 Roll it out from the middle up and down

    

16. 16 Turn over, thin the bottom edge, roll it up, roll it up 2 and a half to 3 times

    

17. 17 Put it in a warm place until it reaches 8 points. Preheat the oven to 180 degrees and heat it up and down for about 40 minutes