[Direct method] Hokkaido Raisin Toast

[Direct method] Hokkaido Raisin Toast

Overview

I have made Hokkaido toast twice, once with Tangzhong and once with medium-sized varieties. There was a lot of whipped cream left over from making cream puffs last time. Now the weather is so hot, it is not good to store it in the refrigerator for a long time. I was very anxious, so I made it. At first, I was worried that the texture would not be good if I made it using the direct method. But I was overjoyed with the finished product. The bread was very soft and chewy. The bread did not dry out or harden at all after being left overnight. My family quickly eliminated it! !

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Ingredients

Steps

  1. Then knead the dough until it is complete

    [Direct method] Hokkaido Raisin Toast step 1

  2. Basic fermentation until doubled in size

    [Direct method] Hokkaido Raisin Toast step 2

  3. After the dough is deflated, divide it into three equal parts

    [Direct method] Hokkaido Raisin Toast step 3

  4. Roll them out separately and place them in a toast box in a warm and humid place for secondary fermentation

    [Direct method] Hokkaido Raisin Toast step 4

  5. After it is eighty percent full, place it in a preheated oven at 190 degrees and heat the lower rack up and down for 40 minutes

    [Direct method] Hokkaido Raisin Toast step 5