Bean Paste Hokkaido Toast
Overview
People always ask me, why is Hokkaido toast so expensive? I replied: The ingredients and methods are more sophisticated than ordinary bread toast, so the price must be different. I happened to have a little whipped cream left at home, and with the bean paste my mother used to make bean buns, we made this milky bean paste Hokkaido toast~
Tags
Ingredients
Steps
-
How to make the soup: put 20g of high flour and 100g of water into the pot, stir evenly, heat over low heat until thickened and turn off the heat.
-
After the soup has cooled, pour it into a bread bucket, add light cream, milk, and beat an egg. (The amount of milk added depends on the water absorption of the flour)
-
Weigh the high-gluten flour, add salt and sugar diagonally, and yeast in the middle.
-
Start the first dough kneading process.
-
After the program is completed, add room temperature softened butter and start the second dough mixing process.
-
After the program is completed, the dough can be pulled out of the film.
-
Make one serving at room temperature.
-
Take out the risen dough and let it deflate.
-
Divide into three parts, roll into balls and let rest for about 15 minutes.
-
Take a piece of dough and roll it out, flatten the bottom and spread a layer of bean paste on it.
-
Roll up from top to bottom.
-
Make everything and put it in the toast box.
-
Place a bowl of hot water in the oven for the second rise.
-
Take it out when the mold is 7 to 8 minutes full.
-
Prick holes with bamboo skewers to exhaust, and cover with a toast lid.
-
Preheat the oven, upper and lower fire + hot air circulation, 200 degrees for about 40 minutes.
-
Place the toasted toast upside down on the grill to cool.
-
Let cool completely and then slice.
-
With some vegetable salad and cooked eggs.
-
Hearty breakfast~
-
O(∩_∩)O haha~
-
It’s time to eat~
