Hokkaido Butter Toast

Hokkaido Butter Toast

Overview

Medium-sized Hokkaido toast, toast with light cream, is a good way to consume evaporated milk. The bread has a rich milk flavor and is soft enough to be eaten with hands.

Tags

Ingredients

Steps

  1. Knead the medium-sized dough until there is no dry flour and store it in the refrigerator

    Hokkaido Butter Toast step 1

  2. Chinese style refrigerated for 14 hours

    Hokkaido Butter Toast step 2

  3. For medium-sized dough, use the post-oil method to knead all ingredients except butter

    Hokkaido Butter Toast step 3

  4. Knead until the glove film comes out, about 40 minutes

    Hokkaido Butter Toast step 4

  5. Take it out and rub it until smooth

    Hokkaido Butter Toast step 5

  6. Relax in three equal parts for 20 minutes

    Hokkaido Butter Toast step 6

  7. Roll the smooth side up into a shape of beef tongue

    Hokkaido Butter Toast step 7

  8. .Turn over and stack them up

    Hokkaido Butter Toast step 8

  9. Turn it over again, with the smooth side facing up, and roll it into a shape of beef tongue

    Hokkaido Butter Toast step 9

  10. Turn the smooth side down and roll it up from top to bottom, about two and a half times

    Hokkaido Butter Toast step 10

  11. Place the toast box to ferment

    Hokkaido Butter Toast step 11

  12. For oven fermentation function, put a bowl of boiling water below. If the water is not hot halfway, change to another bowl

    Hokkaido Butter Toast step 12

  13. Ferment for about an hour. When it is 80% full, take out the preheated oven and set the upper and lower tubes to 180 degrees. After preheating, put the toast into the middle and lower racks of the oven and bake for 40 minutes

    Hokkaido Butter Toast step 13