Hokkaido bread

Overview

I originally wanted to make Hokkaido toast today, but I couldn't find a suitable mold and had to use a 5-inch mold to make it, but it felt good. I’ve been too busy these days...I’ve made so many mooncakes that I don’t have time to take too many pictures

Tags

• baking
• children
• bread
• breakfast
• butter
• corn
• egg
• high gluten flour
• sugar
• whipping cream
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Knead into a ball except butter and add butter

   

2. 2 Let it ferment in a warm place until it doubles in size and does not shrink back

   

3. 3 Divide into two evenly, roll into balls and let rest for more than 20 minutes

   

4. 4 Treat it like toast and cut it in the middle

   

5. 5 Place it in the oven to ferment, brush with egg wash and bake in a preheated 165 degree oven for 35 minutes

   

6. 6 After the exam, the house was filled with the fragrance of milk