Yuzhong Hokkaido Toast

Overview

I don’t make a lot of bread myself. The main reason is that the bread I make is not as soft and fluffy as the bread made in the cake shop. It may also be that there are no preservatives or additives when I make it. A few days ago, I saw someone else’s recipe for Tangzhong. I have never made it myself. I think it’s okay and I don’t know if it tastes good. I’ve made it first. After making it, it really tastes much better and softer than before. You can really try it

Tags

• baking
• breakfast
• butter
• condensed milk
• egg yolk
• high gluten flour
• sugar
• whipping cream
• yeast
• milk
• salt
• water

Ingredients

Steps

1. 1 All materials

   

2. 2 First put 18 grams of flour 74 and water into a small pot and heat over low heat until the batter becomes mushy. This is the soup

   

3. 3 Put everything except butter into a large bowl, stir it into snowflakes, and let it sit for half an hour. This will help you roll out the glove film better

   

4. 4 Knead the dough until smooth, add butter and knead it into a glove film

   

5. 5 Cover the dough with plastic wrap and ferment until 2-2.5 times in size

   

6. 6 After the fermented dough deflates, divide it into three parts and let it rest for 10 minutes

   

7. 7 Take a piece of dough and roll it into an oval

   

8. 8 Roll up from top to bottom

   

9. 9 Put the rolled dough into the mold and ferment for the second time until it is 8 minutes full. Sift a layer of egg white on the surface. (I used one egg yolk when kneading the dough, so I can use the remaining egg white now.)

   

10. 10 Preheat the baking pan, middle and lower layers, to 170 degrees for 35 minutes. If it colors quickly, you can cover it with tin foil

    

11. 11 After taking it out of the pan, sift a layer of butter immediately to make it more fragrant

    

12. 12 After tearing it open, it feels good and very soft

    

13. 13 Tear it in half, there is still a little pattern