Hokkaido low temperature toast

Overview

I tried making toast a few days ago. This time I removed the butter and replaced it with light cream. It was indeed very soft.

Prepare materials.
Slowly mix the light cream into the flour, add some milk, salt, sugar and yeast powder, mix well and knead into a dough.
The kneaded dough can be placed in the refrigerator to ferment after being covered with a mask.
Place the dough in the refrigerator for two days. Knead a few more times to remove the air.
Let the dough rest for a while and then fill it into the mold. Then put it in a warm place for secondary fermentation.
Once the dough has risen again, preheat the oven to 160 degrees for 40 minutes.
Finished product.
This is today’s finished picture.
Let cool and then slice.