100% Chinese Hokkaido Toast

Overview

This 100% Chinese Hokkaido toast is a common one at home. This recipe is also the recipe of Teacher Feijuan, but the original recipe is 96 grams of milk. I later changed it to 85 grams. Because the water absorption of flour is different, the friends who want to make it can increase or decrease it as appropriate. This toast has a high water content. After baking, it can leave marks when it is cooled on the grill. It is difficult to cut with my magic knife, so I just tear it up and eat it. It feels so good to tear off the tissue piece by piece!

Tags

• baking
• children
• afternoon tea
• butter
• high gluten flour
• high sugar tolerant yeast
• milk powder
• pure milk
• whipping cream
• white sugar
• protein
• salt

Ingredients

Steps

1. 1 Pour 85 grams of milk, 85 grams of butter, 9 grams of sugar, and 21 grams of egg whites into the bread bucket.

   

2. 2 Then add 300 grams of high-gluten flour, bury 2 grams of yeast, start the bread machine and mix for 10 minutes.

   

3. 3 Add 6 grams of softened butter and mix for another 20 minutes.

   

4. 4 Cover the dough with plastic wrap and refrigerate for at least 17 hours.

   

5. 5 Add 45 grams of sugar, 3.6 grams of salt, 18 grams of milk powder, and 24 grams of protein into the bread barrel.

   

6. 6 Tear the chilled dough into small pieces and place into the bread pan.

   

7. 7 Finally, add 2 grams of yeast to start the dough mixing process and wait for 10 minutes.

   

8. 8 Add 6 grams of softened butter and mix for another 20 minutes.

   

9. 9 The dough at this time has reached the fully expanded stage.

   

10. 10 Deflate the dough and divide it into three equal parts, roll into balls and cover with plastic wrap to rest for 15 minutes.

    

11. 11 Deflate the dough again and roll it into a beef tongue shape.

    

12. 12 Roll up from one end.

    

13. 13 Roll it out again and repeat this three times.

    

14. 14 Finally, place the rolled dough into the toast mold.

    

15. 15 Cover with a damp cloth and ferment at room temperature. (If fermentation is required in a warm place in winter).

    

16. 16 When the dough is about eight-quarters full, brush the toast mold with egg wash.

    

17. 17 Put it into the lower shelf of the preheated oven and heat it up and down to 175 degrees for about 36 minutes. When browned halfway through, cover it with tin foil in time.