Hokkaido Toast

Overview

I have always liked the recipe for Hokkaido toast. The toast is very fragrant and soft. I love it so much, so when I received Dongling T13 this time, I couldn’t wait to try making this toast! I used to have a bread machine, which was an older model. The kneading and fermentation functions were not very good. It took an hour to knead the dough before the film appeared. I had never seen a glove film. The fermentation process was even more disappointing. It took 45 minutes to knead the dough before fermenting for an hour. If you want to make 2 batches, I really want to waste it. It took a lot of time, and every time I made bread, I felt it was very difficult. After I got the oven, I put the bread machine away. Whenever I see other bakers making bread easily with the new bread machine, I am very envious. I am really happy after I got the new bread machine this time! I can also use the bread machine to make toast easily! The bread machine program I used this time has separate settings for kneading, fermenting and baking. The biggest advantage is that the time can be set according to the condition of the dough. Although this method is more time-consuming, the bread made has a better texture and appearance. Medium bread like Hokkaido is very suitable for making toast in this way. The amount of dough is relatively high, but it feels like it can be made for a while longer. The texture of the bread looks like this, with slightly larger holes, which may be the air mixed in during shaping. The bread body is still very soft and exudes a natural milk aroma. I love this bread so much. The recipe for Hokkaido milk toast (100% Chinese) comes from Feijuan

Tags

• baking
• butter
• high powder
• milk powder
• whipping cream
• yeast
• fine sugar
• milk
• protein
• salt

Ingredients

Steps

1. 1 Put all ingredients A into the bread barrel

   

2. 2 Start the dough kneading program for 15 minutes.

   

3. 3 Wrap the bread barrel with plastic wrap and put it in the refrigerator for fermentation. This time I left it for 20 hours

   

4. 4 When you peel back the outer layer, you can see the fermented tissue inside

   

5. 5 Tear the medium-sized seeds into pieces and add Ingredients B

   

6. 6 After a 20-minute kneading process, the dough has reached the expansion stage

   

7. 7 Add material C

   

8. 8 After the second 20-minute kneading process, the dough is already in the complete stage.

   

9. 9 Divide the dough into three equal parts

   

10. 10 Roll it out with a rolling pin and roll it up

    

11. 11 Put the three rolled doughs into the bread bucket

    

12. 12 Start two 1-hour fermentation programs

    

13. 13 Start the baking program, select dark color, weight 950g, 50 minutes.

    

14. 14 Immediately after baking, remove the bread from the bread pan and place on a rack to cool.