Hokkaido Toast

Overview

How to cook Hokkaido Toast at home

Tags

• baking
• butter
• high gluten flour
• milk powder
• whipping cream
• white sugar
• yeast
• milk
• protein
• salt

Ingredients

Steps

1. 1 Mix ingredients A and knead until smooth.

   

2. 2 Refrigerate in a large refrigerator for 18 to 24 hours to ferment the dough until it has doubled in size.

   

3. 3 Tear the fermented dough into large pieces and knead with ingredients B (except butter) until smooth.

   

4. 4 Add butter and knead until a film forms. Let the kneaded dough ferment for 10 minutes. Divide into three equal parts, roll into balls and let rest for 15 minutes.

   

5. 5 Roll out the rested dough, turn it over and fold the two sides toward the middle, and rest for another 10 minutes.

   

6. 6 Roll out the dough again, roll it up, pinch the edge tightly, and place it in a toast mold for fermentation.

   

7. 7 Let the dough rise until 8 minutes full, brush with egg wash, and bake in the oven.

   

8. 8 Oven at 180 degrees, upper and lower racks for 20 minutes, then upper rack for 10 minutes

   

9. 9 The texture is soft when opened.