100% Chinese Hokkaido

Overview

Some time ago, the 100% Chinese Hokkaido Toast was very popular on Weibo. I joined in the fun and used a small toast mold to bake a loaf. But it's delicious and soft.

Tags

• baking
• children
• breakfast
• toast
• butter
• high gluten flour
• instant dry yeast
• milk powder
• whipping cream
• fine sugar
• milk
• protein
• salt

Ingredients

Steps

1. 1 Put all the medium-sized ingredients into the bread machine and knead for 15-20 minutes, take it out and put it in a warm place to ferment until it doubles in size; (The main ingredients are medium-sized ingredients. The ingredients in the ingredients are the main dough ingredients)

   

2. 2 Take out the fermented dough and cut it into small pieces and put it into the bread machine. Then add other main dough except butter and knead for 30-40 minutes until it reaches the expansion stage. Then add butter and knead for 1 minute until the film can be pulled out;

   

3. 3 Take out the kneaded dough and leave it in a warm place to ferment until it doubles in size;

   

4. 4 After the fermented dough is deflated, divide it into four even portions, cover with plastic wrap and rest for 15 minutes;

   

5. 5 After relaxing, roll out the air into a long strip, roll it up, and relax for another 15 minutes;

   

6. 6 Then roll the relaxed dough in step 6 into a long strip, roll it up and put it into a mold, and leave it in a warm place to ferment;

   

7. 7 Let it rise until it is eighty or nine minutes full, then close the lid or not;

   

8. 8 Put it into the lower shelf of the 175℃ oven and heat it up and down for 35 minutes;

   

9. 9 Immediately after baking, take out the toast box, unmold and place on a cooling rack until warm, put in a plastic bag, cool and then slice.