Super Rich Hokkaido Toast

Overview

In order to solve the problem of whipped cream, I chose a recipe that uses the most whipped cream. I have been torn between whether to make full toast or half of it to make small toast. Choosing the full amount can consume the whipping cream as quickly as possible, and the square toast is also easy to use in the future. The disadvantage is that it takes a long time to eat. It is much easier to eliminate the little toast. In the end, I chose big toast, because of the light cream and the square shape. I haven’t made 450 grams of toast for a long time, and this toast box with a lid has been idle for a long time. Suddenly I remembered that I had never used this oven to make large toast. If you don't practice handcrafting for three days, you can't help but worry about what will happen. But everything seemed to go well, and the oven was at a good temperature. It took 40 minutes to bake, and a golden, square piece of toast came out. Perhaps because there is a lot of light cream, the golden skin of the toast looks very oily. It was getting late, and the rainy sky was getting dark. I couldn't wait for it to cool down and look inside, so I just decided on my makeup. . . .

Tags

• baking
• breakfast
• japanese food
• egg
• high gluten flour
• whipping cream
• white sugar
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Ingredients: 320g high-gluten flour, 45g eggs, 180g light cream, 4g salt, 35g water, 50g white sugar, 5g dry yeast

   

2. 2 Pour all ingredients into the container,

   

3. 3 Stir until the film can be pulled out.

   

4. 4 Put it into a large basin and place it in a warm place to ferment,

   

5. 5 The dough has doubled in size and fermentation is complete.

   

6. 6 Deflate, divide into three equal parts, and let rest for 20 minutes.

   

7. 7 Roll into oval shape,

   

8. 8 Roll up.

   

9. 9 Place in a toast box, cover with plastic wrap, and place in a warm place to ferment.

   

10. 10 The dough is about eight minutes full,

    

11. 11 Close the lid of the toast box and continue fermentation.

    

12. 12 When the dough is nine minutes full, close the lid,

    

13. 13 Put in the oven, middle and lower layers, heat up and down at 175 degrees, bake for about 40 minutes,

    

14. 14 Out of the oven,

    

15. 15 Unmold immediately and let cool.